Finding new ways to rework typical dishes in a seasonal way is probably my favorite part of cooking.  For example, ‘meat and potatoes’ or ‘peas and carrots’ can seem bland and ordinary, but substitute milk-fed veal for beef, Jerusalem artichokes (sunchokes) for potatoes, and farm fresh spring veggies for their preservative-packed counterparts, and you have a gorgeous, flavorful dish with practically the same amount of work.  Sunchokes are like a cross between potatoes and water chestnuts, with a slightly sweet, nutty taste.  Prep time can be shortened with a little strategic shopping as well: choose sunchokes with the most regular surface to make peeling easier; pick out the large, thick pods to yield bigger peas; have your butcher clean and tie the veal tenderloin while you shop.  The secret to an effortlessly juicy sauce on this dish is deglazing the pan with chicken stock before finishing in the oven.  It picks up the extra spices and captures the flavors of the fresh herbs/garlic (called aromatics).

Difficulty:

Prep Time: 25 minutes

Cook Time: 25 minutes

Serves 2

Ingredients:

1 lb. (500g) sunchokes

¼ lemon

sea salt & white pepper

1 cup chicken stock, divided

1 cup (4 oz./120g) shucked peas (¾ lb. in the pods)

10 pieces Thumbelina carrots, peeled and halved

1 small veal tenderloin, trimmed & tied (2” diameter/9 oz./250g), room temperature

1 tsp. Alaya spice (from La Boîte à Epice)

1 Tbsp. high-heat oil (grapeseed/safflower)

1 medium garlic clove, lightly crushed

1 sprig thyme or rosemary

Technique:

•Prepare a medium bowl of cold water with lemon.  Peel and quarter sunchokes, putting them directly in the water so they don’t turn brown (oxidize).

•Bring a medium pot of salted water to a boil and prepare an ice bath.  Blanch peas for 30-45 seconds, until tender, remove with a large slotted spoon and chill. 

•Return water to a boil and add carrots for 6-7 minutes until tender but firm; chill in the ice bath.  Reserve a few carrot tops/leaves for garnish.