YieldsMakes about 1 1/4 cupsTotal Time10 hrs
AuthorNick Balla and Cortney Burns

At Bar Tartine in San Francisco, this delicate, delicious oil finishes all sorts of dishes, from squash purée to custards, salads, and soups. You'll need a crockpot with a "warm" setting to slowly extract the flavor of the sunchokes without cooking them.

How to Make It

Step 1
1

Coarsely grate sunchokes in a food processor and combine with oil in a crockpot. Cover. Make sure the lid fits tightly; if it doesn't, wrap with foil to make a tight seal.

Step 2
2

Turn the setting to "warm" and heat oil until aromatic and infused with the flavor of sunchokes, 10 to 12 hours. Let cool to room temperature.

Step 3
3

Line a fine-mesh sieve with cheesecloth and set over a small bowl. Pour oil through cheesecloth and discard solids (don't press them).

Step 4
4

Transfer oil to an airtight container, leaving any dark sediment in bowl, and chill. Use cold.

Step 5
5

Make ahead: Up to 1 month, chilled.

Ingredients

 1/2 pound sunchokes, scrubbed and any darkened (oxidized) areas trimmed
 1 1/2 cups grapeseed or sunflower oil

Directions

Step 1
1

Coarsely grate sunchokes in a food processor and combine with oil in a crockpot. Cover. Make sure the lid fits tightly; if it doesn't, wrap with foil to make a tight seal.

Step 2
2

Turn the setting to "warm" and heat oil until aromatic and infused with the flavor of sunchokes, 10 to 12 hours. Let cool to room temperature.

Step 3
3

Line a fine-mesh sieve with cheesecloth and set over a small bowl. Pour oil through cheesecloth and discard solids (don't press them).

Step 4
4

Transfer oil to an airtight container, leaving any dark sediment in bowl, and chill. Use cold.

Step 5
5

Make ahead: Up to 1 month, chilled.

Sunchoke Oil