2 leeks, white and pale green parts only, cut in ½ inch rounds
½ cup chicken stock
2 tablespoons butter
1 sprig thyme
1 bay leaf
Salt and pepper
4 ounces sunchokes, cleaned
Canola oil or grapeseed oil
8 ounces sunchokes
1 garlic clove
For the Leeks:
Keeping the rings of the leeks intact, carefully place them in a single layer in small sauté pan with all other ingredients.
Cover the pan with a lid and simmer over medium-low heat for about 15 minutes or until leeks are soft and sweet.
Remove lid and continue simmering over medium heat (approximately 5 minutes) to reduce the liquid by half.
For the Sunchoke Chips:
Slice the sunchokes thinly on a mandolin, about the thickness of a quarter. Keep slices in bowl of water until ready to use.
When ready to fry, strain the slices and drain them on paper towels and pat them dry.
Heat a heavy-bottomed, deep sauté pan on medium high heat. Add oil and sunchoke slices. Bring oil up to 350°F (check with a digital meat thermometer or a probe thermometer). Fry the slices in the oil until they are light golden brown and have stopped bubbling.
Remove the chips using a spider or slotted spoon and drain on a plate lined with paper towels. Season with salt and serve immediately.
For the Caramelized Sunchokes:
Heat oven to 350°F.
Wash sunchokes. Trim the dark areas using a peeler, but do not completely peel them. Keeping the peel on adds flavor to the final product.
Cut the sunchokes in half. Place a medium-sized, oven-safe sauté pan over high heat and add oil. Once oil is hot, add the sunchoke halves cut-side down and leave in pan until the cut side starts to brown. Once first side browns, flip over sunchokes and add garlic and thyme. Season with salt and pepper.
Put the pan in the oven and roast for 5 to 8 minutes. Pour sunchokes on rack over a baking sheet to remove some of the oil, but not all.