0.0 – 0 reviews • Side Dish
| Level: |
Intermediate |
| Total: |
1 hr |
| Active: |
35 min |
| Yield: |
4 to 6 servings |
Ingredients
- Neutral oil, for frying
- 2 red bell peppers
- 2 tablespoons XO sherry vinegar
- 1 cup olive oil
- 1 pound sunchokes, cut into medium cubes
- Kosher salt
- 8 ounces mayonnaise, preferably Kewpie
- 4 cloves garlic
- 3 lemons, juiced and zested
Instructions
- Preheat a charcoal grill over high heat. Preheat the oil in a deep-fryer to 350 degrees F.
- Add the peppers directly to the hot coals and allow to char and blister on all sides, about 5 minutes. Carefully remove from the grill and add to a heatproof bowl. Cover with plastic wrap and allow to steam, 10 minutes.
- Remove the peppers from the bowl and place on a clean work surface. Gently remove the seeds and charred skin. Add the peppers to a food processor and turn on the machine. Stream in the vinegar and olive oil.
- Pour this mixture into a large, high-sided saute pan and place over medium-high heat. Heat just until it bubbles, then remove from heat. Keep warm until ready to serve.
- Meanwhile, add the sunchokes to the deep-fryer and fry until evenly golden brown, about 10 minutes. Drain on a wire rack-lined sheet tray and sprinkle with salt.
- For the aioli: Combine the mayonnaise, garlic, lemon juice and zest in a blender. Whip until smooth.
- Add the red pepper puree to the bottom of a serving platter. Top with the fried sunchokes and drizzle with the aioli.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
594 |
| Total Fat |
58 g |
| Saturated Fat |
8 g |
| Carbohydrates |
19 g |
| Dietary Fiber |
3 g |
| Sugar |
10 g |
| Protein |
2 g |
| Cholesterol |
15 mg |
| Sodium |
506 mg |