Suggested Wines:

Barbera
Bonarda
Bordeaux Blend (Red)
Cabernet Franc
Cabernet Sauvignon
Carignan
Chardonnay
Chenin Blanc
Gamay
Gewurztraminer
Grenache
Late Harvest Wine, Noble Rot
Malbec
Merlot
Montepulciano
Muscat
Nebbiolo
Petite Syrah, Petite Sirah
Pinot Blanc
Pinot Grigio
Pinot Noir
Pinotage
Riesling
Rose, Blush Wines
Sangiovese
Sauvignon Blanc
Semillon
Sparkling Dry Wine
Sparkling Sweet Wine
Syrah, Shiraz
Tempranillo
Viognier
Zinfandel

Jerusalem Artichoke Pancakes

Ingredients:

• 1 medium-size, carrot peeled
• 1 shallot, peeled
• 1 tsp minced fresh parsley
• Dash of tabasco
• 2 tbls flour
• 2 extra-large eggs
• 1/2 tsp salt
• Freshly ground black pepper to taste
• 1/2 lb Jerusalem artichokes (sunchokes), scrubbed well
• 6 tbls peanut oil

Directions:

1. Heat the oven to 300 degrees.

2. Cut the carrot into chucks about as long as the Jerusalem artichokes. Using a mandoline or the second-largest holes on a 4-sided grater, finely shred the carrot lengthwise into a mixing bowl. Grate or mince the shallot and add to the bowl. Add the parsley, Tabasco, flour and eggs and mix well. Season with salt and pepper and mix again.

3. Just before you are ready to cook, grate the Jerusalem artichokes into the bowl and mix again.

4. Measure 2 tbls of the oil into a large heavy skillet. Heat over medium heat until a bit of the batter sizzles when dropped into the pan. Using a soupspoon, scoop out 4 mounds of the mixture into the hot oil, flattening slightly. Fry for 3-4 minutes on each side, until the pancakes are crisp and brown outside but soft inside.

5. Transfer the cooked pancakes to an ovenproof plate lined with paper towel. Keep them warm in the oven. Repeat with the remaining batter, adding additional peanut oil as necessary between each batch. Serve hot.