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Side Dish
French
4 servings
30 minutes
10-15 minutes
Sunflower Chokes make this a toothsome dish and nice change from potatoes. Sunflower chokes contain inulin, making them a pro-biotic food that can be served raw or cooked.
1/2 pound sunflower chokes
1 tablespoon olive oil
1 tablespoon butter
1 ounce Dried Mushroom Medley, reconstituted (see Chef's tip below)
1/4 cup shallots, thinly sliced
2 cloves peeled garlic
1/2 teaspoon Rosemary, chopped
1/2 tablespoon oregano, chopped
1 tablespoon dry sherry
Salt and fresh ground black pepper
Peel and coarsely chop sunflower chokes. To retard browning, place peeled chokes in cool water while peeling the remaining chokes. Drain well before next step.
Place a 6 quart pan over high heat and add oil, butter, mushrooms, sunflower chokes, shallots and garlic.
Stir often until mushroom juices evaporate and vegetables are browned. Add rosemary, oregano, and sherry; stir until sherry evaporates.
Spoon vegetables into a serving dish. Add salt and pepper to taste.
Chef’s tip:
