This dish is something special. The sunchokes were cooked in pink grapefruit juice with poppy seeds, and when they were done, they had the most incredible texture. They had a slightly crisp exterior that gave way to a soft, tender interior. It was a welcome surprise, and it really made the dish something special. The glazed sunchokes were paired with homemade cream cheese and watercress. It’s a riff on something we’re doing for the next book. We like to go the extra mile for a special evening in our own dining room.
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