Here is a great take on a vegetarian buffalo wing. Sunchokes can be a great creamy vegetable when done right. This recipe takes sunchokes and cooks them in the technique of confit. After that you simply fry them until crispy and season them with salt. Top with blue cheese, celery, and place on top of buffalo hollandaise sauce. Simple and delicious. This was a huge crowd pleaser with Jp. This is definitely one to keep if you are a vegetarian or vegan and you have the urge for that buffalo wing flavor. A great dish for those cold winter nights or a great appetizer to start off the meal on the right foot. Here is the recipe I hope you enjoy
1 1/2 lb of sunchokes (try to get ones of similar sizes)
4 cups of vegetable oil or duck fat (non- vegetarians)
2 sprigs of lemon verbena
2 garlic cloves
2 sprigs of thyme
1 bay leaf
1 tsp of salt
4 egg yolks
2 tbsp of white wine
8 oz of melted butter (clarified if you have it)
2-3 tbsp of Buffalo hot sauce
Salt to taste
2 oz of your favorite Blue cheese (maytag, gorgonzola, point reyes, etc..)
2 stalks of celery shaved with a peeler put in ice
4 tbsp of chives snipped for garnish
For the Sunchokes,
Place all the ingredients into a pot and slowly bring it to a simmer and then turn down to low and cover. Cook until the sunchokes are tender all the way through. Then allow them to cool in the fat or oil.
For the hollandaise,
Place egg yolks and white wine into a stainless steel bowl. Place over a double boiler or a pot with a little water in it simmering. With a whisk continuously stirring, whisk the egg yolks until they are thick and a airy but not scrambled. Take the bowl off the heat. Make a ring with a towel and place the bowl in the ring (this allows you to pour the butter with one hand and stir using the other hand without holding the bowl). Slowly pour in the butter, a ladle at a time stirring constantly. Season with salt and buffalo sauce. Keep in a warm place.
Take a cup of the oil you cooked the sunchokes in and place in a small pot. Bring to 335 degrees. Place a few sunchokes in at time. Fry until golden brown. Take out the sunchokes and drain on a paper towel. Season with salt. Then place a spoonful of the hollandaise on the plate. Place the sunchokes on top. Add crumbled blue cheese on top and finish with celery strips and chives. Serve and enjoy!