Smashed Sunchokes

The past days and weeks have felt rife with turmoil, grief and rage around this other  pandemic of black trauma and racism. Something shifted after the killing of George Floyd and Breonna Taylor, and again with image after image of police violence against protesters demanding justice. None of it is new of course, but things that once seemed far away (police abolition, white people en mass reckoning with our racism and continued systems of enslavement) are beginning to happen, and it is a new feeling for me to have so much hope and possibility amidst the trauma.

Near the George Floyd Memorial on 38th Street & Chicago Ave

Last weekend my friend and I finally got to cook our goat leg, and we also watched the entire 2nd season of Ramy, released last Satuday, as some balm and distraction from the helicopters overhead and the knocks on the door from neighbors checking to make sure we were aware of the protocols to prevent the white supremacists from burning our garages and trash cans here in south Minneapolis. It was a heartbreaking week. The season of Ramy was excellent, with its exploration of faith, racism, and homophobia centered around the main character Ramy, who in his search for himself, meaning & intimacy, also hurts people and lies in earnest. I cringed a good half of the time in recognition and angst.

Today I made some smashed sunchokes, harvested last month. It is feeling good to be eating things from my own yard right now. These turned out really good - I ate a full half batch. It seemed to work best to choose sunchokes of about the same size, and I didn't change the recipe from Serious Eats at all. I am learning that sunchokes and melted butter are a stellar combo. Yum.

Smashed Sunchokes (aka Jerusalem Artichokes)
1 pound sunchokes, rinsed and trimmed of any dark spots
Kosher salt
1 1/2 tablespoons oil/cooking fat
2 tablespoons unsalted butter
Large pinch freshly picked thyme leaves
Flaky salt, such as Maldon, for serving

1. In a medium saucepan, cover sunchokes with 1 inch cold water. Season generously with salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.

2. Drain sunchokes using fine-mesh strainer or colander. When cool enough to handle, place sunchokes on work surface or cutting board. Working 1 sunchoke at a time, use the bottom of a heavy skillet to press firmly on each sunchoke until it is flattened but not still in one piece; take care not to press so hard that the sunchokes break apart. 

3. In a large cast iron skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes. Flip sunchokes, then add butter to the pan and allow to melt. Add half of thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.

4. Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately.