- Serves 12
- Chef Brian Streeter
- Pairs well with:
- Chardonnay Reserve, Carneros, Napa Valley
A quick and easy dish to enjoy with Chardonnay Reserve Carneros, Napa Valley.
1 pound sunchoke, cleaned
1 T. vadouvan spice mix*
Heat a large sauce pan over high heat with the vegetable oil to 325°F. Using a mandolin slicer, shave sunchokes thinly. Add the slices to the hot oil in small batches and cook until light golden in color. Using a skimmer, remove from the pan onto a sheet tray lined with paper towels and season with salt and vadouvan.
Enjoy with a glass of Cakebread Cellars Chardonnay Reserve, Carneros, Napa Valley
*Note: Vadouvan is a French curry blend. It can be ordered from www.wholespice.com If unavailable substitute curry powder in its place.