For my second
Blue Apron experiment...
At Home, I focused on the sides, while Keith mastered the protein in the recipe for
Flank Steak & Creamed Kale with Sunchoke Salad. This was my first time using sunchokes (the edible root of a North American sunflower), and I used them two ways to explore their versatility and exquisite flavor. Roasting brings out their natural sweetness and gives them a light, almost fluffy texture. Raw, they add a delicious, earthy crunch to this amazing, hearty dish.
