Mario Batalis Sunchokes with Walnut Gremolata

Serves 6

Originally aired

  • 1/4 cup walnuts, toasted and finely chopped
  • 1/3 cup coarsely chopped fresh Italian parsley
  • 2 tablespoons slivered orange zest
  • 2 garlic cloves, finely chopped
  • 1 pound firm sunchokes (Jerusalem artichokes), scrubbed
  • 2 tablespoons extra virgin olive oil
  • Maldon or other flaky sea salt and coarsely ground black pepper

Combine the walnuts, parsley, orange zest and garlic in a small bowl, mixing well.

Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly shave the sunchokes. Transfer to a bowl and drizzle with the olive oil, tossing well (be sure to coat the sunchokes well, to prevent oxidation). Season with salt and pepper, sprinkle with the gremolata, and serve.