Sunchokes, butternut squash, beets... fall is in full swing.
Sunchokes, also called Jerusalem Artichokes, bear no resemblance to artichokes and they don't come from Jerusalem. In fact, it's a root vegetable that is part of the sunflower family. It looks like a ginger root but has a sweet and nutty flavor that actually tastes like sunflower seeds. Very cool vegetable if you're looking for something new to add to your repertoire this season. It can be roasted, mashed, pureed, and in this case very simply sauteed in olive oil with salt and pepper and finished with a little butter to enhance the natural sweetness.
The pickled beets give a nice brightness that contrasts the creamy sweetness of the butternut squash and the nuttiness of the sunchokes. The crispy fish skin gives a textural contrast to the puree and the pea tendrils add a fresh... "pea" flavor. That's right, these little green shoots from pea plants actually taste like peas, but they look like a micro green. They're not always available, so take advantage if you see them in the market. You can use them in their raw state, like I did here, or they can be sauteed like spinach or myriad of other ways...but that's for another post.
Oh...and Bruce Springsteen announced a new album and world tour today. Happy days.