I get a fresh box of food each week and this week I found Sunchoke’s. I have never cooked with them, so needed some help. They sound just wonderful and I am going to try this recipe for my ski outing on Mount Saint Helen’s on Sunday. Sounds amazing!
Raw sunchokes, sometimes called Jerusalem artichokes, are spotlighted as the featured ingredient in this unique sandwich. Crunchy pecans and a smooth creamy avocado sauce pair up in supporting roles. Serve the sandwich with a salad and fruit for a tasty light meal.
Sunchoke Pecan Sandwich is one of the delicious recipes in Zel Allen’s cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.
Yield: 3 to 4 sandwiches
1 ripe avocado
1 1/2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1/4 to 1/2 cup (60 to 120 ml) organic canola oil
2 cups (480 ml) coarsely shredded sunchokes
1/2 cup (120 ml) raw or toasted pecans, coarsely chopped or coarsely ground
1/4 red bell pepper, finely diced
Salt and freshly ground pepper to taste
6 to 8 slices whole grain bread (pita is a good option too)
12 to 16 large basil leaves
3 ripe tomatoes, sliced
3 to 4 butter lettuce leaves
To make the avocado sauce, wash the avocado, cut it in half, scoop out the flesh, and place it in the blender. Add the lemon juice, salt, and cayenne and blend briefly. With the machine running, slowly add the canola oil, using just enough to create a thick, creamy sauce. Stop the machine occasionally to scrape down the sides of the blender jar and stir the mixture.
To make the sunchoke filling, combine the sunchokes, pecans, and red bell pepper in a medium bowl. Add enough of the avocado sauce to moisten and hold the mixture together. Season with salt and pepper if needed.
Spread a thin coating of the avocado sauce over one side of each of the bread slices. Spread the sunchoke mixture over half the bread slices and top with the basil leaves, tomato slices, and lettuce. Place the remaining bread slices over the filling and cut the sandwiches in half..