Roasted sunchokes & scallions with crème fraîche, shaved Gouda & hazelnuts from From the Oven to the Table: Simple Dishes That Look After Themselves (page 121) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Belgian endive for radicchio di Treviso, milk for buttermilk, and walnut oil for hazelnut oil.

  • Patrickn on February 01, 2020

    Seeing it was one of her favorites in the book, the expectations were high. It was fine — I’m not sure if all comes together in a special way or if it’s just two or three sets of flavors sitting together on a plate.

  • Foodycat on November 19, 2019

    A fiddle - several processes and bits that come together - but a very nicely balanced dish. I usually peel Jerusalem artichokes but these were just thoroughly scrubbed and very good.

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