Sunchokes & Caviar Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Trim any tough ends from the sunchokes and scrub thoroughly to remove dirt. Leave skin on for texture and flavor. Pat dry.

Toss the sunchokes with 2 tbs olive oil, 1 tsp coarse salt, and 1 tsp black pepper. Spread in a single layer on the prepared sheet.

Roast 25–30 minutes, turning once halfway through, until sunchokes are golden brown and tender when pierced with a fork. Remove from oven and let cool slightly.

While sunchokes roast, prepare the quick pickled kohlrabi. Combine 3 tbs rice vinegar, 2 tbs water, 1 tsp sugar, and 1 tsp fine sea salt in a bowl and stir until sugar and salt dissolve.

Add the peeled and thinly sliced or julienned kohlrabi to the liquid, pressing to submerge. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Drain and reserve a small spoonful of pickling liquid to adjust dressing if desired.

In a small bowl whisk together 1 tbs cooled strong coffee, 1 tsp light soy sauce, 1 tsp rice vinegar, 2 tsp neutral oil, 1 tsp sesame oil, 1 tsp honey (or maple), 1 tsp grated ginger and a pinch of black pepper until emulsified. Taste and adjust balance: more coffee for bitterness, more honey for sweetness, or a splash of pickling liquid to round acidity.

Heat a small skillet over medium heat and add 1 tsp butter or neutral oil. Add 3 tbs hulled sunflower seeds and toast, stirring frequently, until fragrant and beginning to color, about 2–3 minutes. Remove from heat and transfer to a bowl to cool to keep them crisp.

Roughly chop half the toasted sunflower seeds for texture and leave the rest whole for garnish. Reserve microgreens and lemon zest for plating.

When sunchokes are warm but not hot, toss them gently with about two-thirds of the coffee-shoyu dressing so they are lightly glazed. Reserve remaining dressing for finishing.

Arrange roasted sunchokes on a serving plate. Scatter pickled kohlrabi evenly over and around the sunchokes.

Spoon small quenelles or mounds of caviar in 4–6 evenly spaced dollops over the plate (about 1/2 tbs per dollop). If using larger roe, distribute so each bite can get some.

Drizzle any remaining dressing sparingly around the plate. Sprinkle the chopped and whole toasted sunflower seeds over the dish for crunch. Add microgreens, lemon zest, and a light sprinkle of finishing sea salt to taste.

If desired, very lightly brush caviar with 1/2 tsp neutral oil to give it a glossy finish just before serving. Serve immediately so caviar stays cool and seeds stay crisp.