Sunchoke Chips with Warm Blue-Cheese Dip

sunchoke harvest

Greek Yogurt, 1 c.
Crumbled Blue Cheese, 4 T.
Ground Pepper, 1 tsp.
Salt, 1 T.
Rosemary, 1 1/2 tsp., finely chopped
Sunchokes, 2 lbs.
Fresh Chives, 2 T.
Vegetable oil

In medium saucepan over low heat, heat 1 cup plain Greek yogurt, 4 tablespoons crumbled blue cheese and 1 teaspoon fresh ground pepper for about 10 minutes, stirring well to combine. Keep warm. In a small bowl, toss 1 tablespoon salt and 11/2 teaspoons finely chopped fresh rosemary to combine; set aside. Thinly sliced 2 pounds of well-scrubbed large suncokes. In a large sauté pan with thermometer attached, over medium high heat, heat 1 inch of vegetable oil until it reaches 375ºF. Working in batches, fry sun chokes until golden brown, 3-4 minutes. Transfer to a paper-towel-lined plate to drain and immediately sprinkle hot chips with rosemary salt. Garnish warm blue cheese dip with 2 tablespoons chopped chives and a dash more pepper and serve alongside chips.

Per serving:
protein 6g ; fat  19g ; carbohydrate 2-g ; fiber 2 g ; sodium 1.256mg ; cholesterol 11mg ; calories 268.


by Carrie Purcell