How to Use sunchoke in a Sentence

sunchoke

noun

• It’s all based on the genome of the family of sunchokes.
  — Nancy Miller, The Courier-Journal, 1 May 2018
• Stir in ¼ to ½ cup sunchoke puree and season with more salt and pepper to taste.
  — Sarah Fritsche, San Francisco Chronicle, 26 Jan. 2018
• Fried strips of sunchoke peel mimicked dried leaves or twigs.
  — Pete Wells, New York Times, 19 July 2016
• Remove the baking sheet from the oven and pour the sunchokes and walnuts into a serving bowl.
  — Perri O. Blumberg, Redbook, 17 Nov. 2011
• One night this spring, there was a dish of pappardelle in a bright, lemony sauce under a shower of crispy sunchokes and quince petals.
  — Jane Black, New York Times, 9 Sep. 2019
• Drain the sunchokes, reserving about ½ cup of the cooking liquid.
  — Sarah Fritsche, San Francisco Chronicle, 26 Jan. 2018
• Equally strapping is the first course of spicy sausage coins and sweet seared scallops arranged on sunchoke puree with golden raisins and apple.
  — Washington Post, 15 Jan. 2020
• Heirloom’s kitchen delivered a perfect duck breast with earthy sunchokes and sweet onions.
  — Craig Laban, Philly.com, 15 June 2018
• Tender, juicy guinea-hen breast lay on a pillow of sunchoke cream, accompanied by the leg, sprinkled with bits of deep-fried skin.
  — Becky Cooper, The New Yorker, 16 Jan. 2017
• Now's the time to go, while flourishes of spring produce—asparagus, green garlic, English peas—still bump against sunchokes, turnips, and parsnips on the menu.
  — Brad Rickman, Condé Nast Traveler, 31 May 2018
• The sunchoke is the crutch vegetable that’s actually crippling chefs.
  — Alex Delany, Bon Appetit, 27 Dec. 2017
• Try the artichoke and sunchoke crostino with ricotta and truffle ($4 per piece) and the gnocchetti con pesto with pinenuts and basil ($15).
  — Audrey Gorden, RedEye Chicago, 24 June 2017
• The 4-course menu plus snacks and mignardise includes truffled Paris gnocchi with lobster, crispy chicken skin, sunchokes and wild watercress.
  — Polly Campbell, Cincinnati.com, 31 Jan. 2020
• The first course, presented on a round pottery disk, was a Lilliputian rectangle of marshmallow capped with lemon gelee; a dime-size sunchoke tartlet; and a ham and cheese gougere.
  — Michael Bauer, San Francisco Chronicle, 17 Apr. 2018
• Try the duck confit with pan roasted radishes, sunchoke puree, rhubarb, watercress, spring onions and sunflower seeds ($32).
  — Audrey Gorden, RedEye Chicago, 11 July 2017
• The bounty of produce that will be served to guests in the Rose Garden includes sunchokes, which will be served roasted, pureed and encased in ravioli, and dressed with a lemony Parmigiano-Reggiano sauce.
  — Washington Post, 19 Sep. 2019
• The tuber, also called sunchoke or earth apple, is part of the sunflower family and can be steamed and pureed, roasted or fried, pickled or mashed or even eaten raw in a salad.
  — Kim Sunée, Anchorage Daily News, 31 Jan. 2020
• Appetizers might include peanut Ritz Crackers with foie gras, king crab with leeks and grapefruit, and slow-roasted sunchokes with pumpkin seed oil and apple.
  — Florence Fabricant, New York Times, 13 Feb. 2018
• So there's a course with rabbit, sunchokes, forest mushrooms, raspberries, and rosehips.
  — Mark Kurlyandchik, Detroit Free Press, 25 July 2019
• Even winter, which is typically a dead zone back East, provided hardy greens like kale and collards, and frost-resistant roots like sunchokes.
  — Rebekah Denn, The Seattle Times, 14 June 2017
• The winter menu has a crudo section and dishes like crispy sunchokes with puntarelle, chestnut tagliatelle with duck ragù and duck offal, and Icelandic sea trout with pickled fennel and horseradish.
  — Florence Fabricant, New York Times, 20 Feb. 2018
• The produce-centric cocktails (bell pepper shrub, sunchoke tincture) are inventive and fun.
  — Craig Laban, Philly.com, 9 Dec. 2017
• The staff pulls a surprising array of foods out of the oven, plancha, smoke box and spit-roaster, including sunchoke paella, braised goat, suckling pig and a beef-fat candle that will further ignite your culinary flame.
  — Andrea Sachs, The Denver Post, 24 Mar. 2017
• Also known as sunchokes, these root vegetables are high in inulin, a prebiotic that promotes good bacteria in your body.
  — Lisa Lillien, Redbook, 18 Apr. 2014
• At a very low temperature, vegetables with high sugar and low moisture content, such as parsnips, garlic, or even sunchokes, can be slowly dehydrated.
  — Jennifer Conrad, Vogue, 29 Oct. 2017
• Guests will sit at a mix of round and rectangular tables draped in alternating yellow and green tablecloths in tribute to Australia’s national colors and dine on sunchoke ravioli, Dover sole and apple tart a la mode.
  — San Diego Union-Tribune, 20 Sep. 2019
• Guests are sitting at a mix of round and rectangular tables draped in alternating yellow and green tablecloths in tribute to Australia’s national colors and dine on sunchoke ravioli, Dover sole and apple tart a la mode.
  — Washington Post, 20 Sep. 2019
• Vegans will appreciate the roasted seasonal vegetables surrounding a pool of cashew cream and curried sunchoke puree.
  — Lauren Delgado, OrlandoSentinel.com, 24 Aug. 2017
• Shared plates and appetizers include roasted cauliflower with pine nut and garlic emulsion; mushroom croquettes with truffle aioli; sea scallops with sunchoke purée and ossetra caviar; and beef carpaccio with tomato, Parmesan and white truffle oil.
  — Greg Morago, Houston Chronicle, 12 Mar. 2018
• The tasting menu at Aska, which is situated in a 19th-century former factory in Williamsburg, features dishes like langoustine veiled in an herb bouquet, later followed by lamb’s heart—cured, blackened and powdered over pickled sunchoke.
  — Howie Kahn, WSJ, 1 Mar. 2017

Last Updated: 24 Jul 2024