By Chef Josephine Proul
Chef Josephine Proul, chef at Local 111 in Philmont, New York, is young and adventurous. She enjoys combining fresh, seasonal ingredients from local sources, such as the Berkshire pork chop with apples and cabbage slaw, or fish with lentils and kale. She’s provided a recipe that’s a take on the classic holiday dish of green bean casserole with fried onions on top. In this recipe Jo uses sunchokes, otherwise known as Jerusalem artichokes, which are readily available at markets. They look like small potatoes and are crunchy with a slight artichoke taste.
1 medium sweet onion, prepped and fried*
¼ pound gluten-free flour (Chef uses a 50/50 blend of rice and corn flours.)
Canola oil for frying
1 pound sunchokes (Jerusalem artichokes)
Salt and pepper
6 sprigs fresh thyme
½ pound kielbasa
2 cloves garlic, minced
2 tablespoons cider vinegar
6 tablespoons olive oil
½ pound green beans
¼ pound blue cheese (Chef uses Great Hill Blue Cheese.)
1 sprig tarragon, chopped
Oregano, parsley and fresh herbs
Preheat oven to 375°.
Fry onion as described below and set aside.
Bring 6 quarts of salted water to a boil for blanching.
Wash and cut the sunchokes in half.… Read the rest