At Bar Tartine in San Francisco, this delicate, delicious oil finishes all sorts of dishes, from squash purée to custards, salads, and soups. You'll need a crockpot with a "warm" setting to slowly extract the flavor of the sunchokes without cooking them.

Nick Balla and Cortney Burns
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
10 hrs
Yield:
Makes about 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coarsely grate sunchokes in a food processor and combine with oil in a crockpot. Cover. Make sure the lid fits tightly; if it doesn't, wrap with foil to make a tight seal.

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  • Turn the setting to "warm" and heat oil until aromatic and infused with the flavor of sunchokes, 10 to 12 hours. Let cool to room temperature.

  • Line a fine-mesh sieve with cheesecloth and set over a small bowl. Pour oil through cheesecloth and discard solids (don't press them).

  • Transfer oil to an airtight container, leaving any dark sediment in bowl, and chill. Use cold.

  • Make ahead: Up to 1 month, chilled.

Source

Bar Tartine, San Francisco

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