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Our friends at Gathering Together Farm in Philomath grow some of our favorite produce, like the sunchokes (Jerusalem artichokes) and leeks found here, in our fondue recipe. Use an Oregon Pinot Gris and Alpine cheeses for a perfectly gooey, melty fondue and scoop it up with roasted sunchokes and toasted bread.
Serves: 4
Difficulty: easy
Sunchokes:
Prep time: 10 minutes
Cook time:
1.5 lb sunchokes, scrubbed
2 T Durant Extra Virgin Olive Oil
1 t salt
½ t black pepper
Fondue:
1.5 c leeks, white/pale part only, split and washed, sliced 1/8”
¼ c shallot, diced fine
¼ c butter
3 T flour
1 c Oregon Pinot Gris
1 lb total of 3 Alpine cheeses, grated (Emmentaler, Raclette, Gruyere, or Comte, etc.)
2 t cornstarch
¼ t salt
¼ t each white pepper and freshly grated nutmeg
Steps:
750
• Preheat oven to 375F. Trim any dark spots off sunchokes. Slice ½” thick and toss with oil, salt/ pepper.
• Spread sunchokes in single layer on parchment-lined sheet pan. Roast 20 min until lightly browned and fork tender. Serve hot.
• Melt butter in sauce pot with leeks and shallots over medium heat. Cook until very soft but do not brown.
• Add flour and stir well. Stir in wine bringing to a simmer and cooking until thick, 4 min.
• Toss grated cheese with cornstarch. Stir cheese into wine/leek mixture, 1/3 lb at a time until smooth. When cheeses are completely melted, add seasonings.
• Transfer to fondue pot and serve with roasted sunchokes and toasted bread. Try with roasted potatoes and Olympia Provisions frankfurters as desired.
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