episode 1 | falling back in love w/ vegetables: sunchoke agnolotti with lemon brown butter & ramp

episode 1 | falling back in love w/ vegetables: sunchoke agnolotti with lemon brown butter & ramp oil!✨🥬🌼

this recipe has a lot of parts and no real specifics so heres the gist:

– pasta dough recipe from cookbook
– sunchokes are just peeled, sliced thinly, then cover with heavy cream in a pot with spices and simmer until fork tender, then pureed and added to a piping bag.
– ramp oil is blanched and shocked green parts of the ramps, then squeeze out all water and blend with a neutral oil. strain with a fine mesh strainer.
– lemon brown butter sauce is literally just browned butter with a squeeze of lemon and a pinch of salt!

Welcome to episode one of my attempt to fall back in love with vegetables. Because during the winter, I have mostly been eating pasta and not been eating any vegetables. At best, I’ve been doing frozen peas. And I know you may be looking at this and saying, Emily, this is pasta. What are you talking about? But I promise there is vegetable incorporated. And I was going to start by just roasting this vegetable, but that felt too boring. So I decided to make a sun choke filled agyote with lemon brown butter sauce and a ramp oil drizzled on top which it does sound pretty complicated and it’s rather involved but in general it’s not difficult. So a sun choke is a vegetable I just stumbled across at the farmers market and I have never worked with it before so I decided to grab it. It’s a root vegetable sort of similar to a potato. It has a bit of a nuttier flavor than a potato does and it’s not quite as starchy and some people lovingly call it um fartichokes because it uh has quite a lot of fiber which can potentially cause some trouble. But anyways, back to the recipe. I started out by making fresh pasta dough. While the pasta was resting, I peeled and sliced the sun chokes and then I cooked them in heavy cream with some spices including nutmeg, salt, pepper, and onion powder. Then I put that into a plastic bag as a piping bag and set that in the fridge to firm up a little bit. Then I blanched and shocked the ramps. I blended that with oil and strained it to make a ramp oil. Then I just rolled out the pasta and filled it with the sun choke filling. Cut then boiled it. And then I tossed it in a lemon brown butter sauce and drizzled it with the ramp oil.