Sunchokes are a perfect partner for that cured saltiness of prosciutto. Add a little tartness with the carrot pickle and you have an antipasti party in a glass.
Ingredients
- 1 pound sunchokes
- 1 tablespoon 15% cream
- 1 teaspoon Dijon mustard
- Fresh lemon juice, to taste
- Seasoning, to taste
- 6 slices prosciutto
- 2—3 rainbow carrots, cut into sticks
- Fresh herbs for garnish
Preparation
STEP 1: Wash and peel the sunchokes (use the peels in a future stock).
STEP 2: Put peeled sunchokes in a saucepan, add enough lightly salted water to just cover and bring to a boil. Once boiling, lower heat to medium-low and simmer for about 10 minutes, or until soft when pricked with a fork. Drain all water.
STEP 3: Transfer sunchokes to a mixing bowl, add cream and mustard and purée fine using an immersion or countertop blender. Add lemon juice and salt to taste. Cover and chill in the fridge until ready to use. (You can make this a day ahead.)
STEP 4: Assemble. Pipe or spoon chilled sunchoke cream into individual appetizer-size glasses. Roll prosciutto into small rosettes (don’t make them too big; you’ll be eating this with a spoon) and divide on top of the sunchoke cream. Add carrot sticks to taste and finish with a few sprigs of fresh herbs.
