On Fearless Friday, Super Chef Yessy Roman prepares a vegetable for Food Service Director Laura Reynolds-Gorsuch to try, along with a panel of Lower School students. Today, Super Chef prepared Crispy Sunchokes, adapted from Bon Appetit’s Crispy Jerusalem Artichokes with Aged Balsamic. We omitted the butter and roasted them instead of making them in a skillet. We are using organic white sunchokes from Maum Gardens farm.
Posted in: Lower School, Middle School, Pre-Primary School, Upper School