Sunchoke, Morcilla, Apple, Vadouvan Recipe
Make Sunchoke, Morcilla, Apple, Vadouvan Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sunchoke Purée
Morcilla (Blood Sausage) & Crisp Elements
Vadouvan Oil & Finishing
Method
Sunchoke Purée
- 1
Prepare and cook sunchokes
Place the scrubbed and roughly chopped sunchokes into a medium saucepan and add the water or vegetable stock so it just covers the sunchokes (about 500 ml). Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until sunchokes are very tender when pierced with a fork, about 18–22 minutes.
- 2
Drain and mash
Reserve about 60 ml of the cooking liquid, then drain the sunchokes. Return them to the still-warm pan off the heat to allow excess steam to escape for a minute.
- 3
Blend to purée
Transfer the sunchokes to a blender or use an immersion blender. Add the butter, heavy cream, vadouvan paste (or powder), salt and black pepper. Purée until very smooth, adding up to the reserved cooking liquid a tablespoon at a time to reach a silky, spoonable consistency. Taste and adjust seasoning. Keep warm over a very low heat or hold in a warm oven (about 90°C / 200°F) covered.
Morcilla (Blood Sausage) & Crisp Elements
- 4
Crisp the morcilla
Heat 1 tablespoon neutral oil in a heavy skillet over medium-high heat until shimmering. Add the morcilla rounds in a single layer (work in batches if needed) and fry until the edges are crisp and the centers are warmed through, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain.
- 5
Sauté the apples
In the same skillet, reduce heat to medium and add 1 tablespoon butter. When foaming subsides, add the thin apple slices and sauté until just softened and lightly caramelized, about 2–3 minutes. Stir in the honey and lemon juice, cook 30 seconds more. Remove from heat.
- 6
Prepare crispy sunchoke chips (optional)
If using crispy sunchoke chips, thinly slice remaining small sunchokes on a mandoline, dry thoroughly, then fry in hot oil (175°C / 350°F) until golden and crisp, about 1–2 minutes. Drain on paper towels and season lightly with salt. Alternatively use store-bought chips.
Vadouvan Oil & Finishing
- 7
Make vadouvan oil
In a small bowl whisk together the extra-virgin olive oil and vadouvan powder until fully combined. Season with fine sea salt and freshly ground black pepper. Taste and adjust—if too sharp, add another teaspoon of oil.
- 8
Plate and finish
To assemble for 4 servings: Spoon a generous portion of the warm sunchoke purée into the center of each plate (about 1/4 of the purée per plate). Arrange 3–4 slices of crisped morcilla on top or slightly offset. Tuck a few sautéed apple slices beside the sausage. Drizzle vadouvan oil around and over the components (about 3/4 tbs per plate). Scatter microgreens and a couple of crispy sunchoke chips for texture. Finish with a light grind of black pepper and a small pinch of sea salt to taste. Serve immediately.