Fall

Marinated Sunchoke and Caramelized Onion Focaccia

September 26, 2011
Author Notes

This features not one but two of my favorite root vegetables. Both are pretty amazing in their own right. But by 'undercooking' one, and 'overcooking' the other, you get a ton more flavor and a perfect marriage.

I invented this last year while experimenting with seasonal ingredients to jazz up my usual focaccias, which I also sometimes call pizzettas-depending on their shape. —Anitalectric

  • Serves 8
Ingredients
  • Marinated Sunchoke and Caramelized Onion Foccacia
  • 1 half-sheet-pan-size plain foccacia (homemade or store-bought)
  • 2 cups cashew ricotta (recipe below). Dairy lovers can subsititute Boursin cheese.
  • 1 pound sunchokes, scrubbed clean and sliced thinly into half-moons
  • 4 medium red onions, sliced
  • 1 cup chopped parsley
  • 1/4 cup chopped dill
  • 1/2 cup olive oil
  • 1 lemon, zest and juice
  • 1/4 cup rice wine vinegar
  • salt and pepper, to taste
  • Cashew Ricotta
  • 1 pint raw cashews, soaked 3+ hours and rinsed
  • 1 clove garlic, chopped
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano
  • 1/4 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 1 tablespoon nutritional yeast (optional)
In This Recipe
Directions
  1. Marinated Sunchoke and Caramelized Onion Foccacia
  2. Heat 1/4 cup of olive oil and caramelize the onions over medium-low heat until browned and sweet, about 15 minutes. Stir frequently to avoid sticking and add a splash of water if necessary to unstick. Season to taste. (Sometimes I add a tablespoon of agave at the end for extra sweetness.) Transfer to a plate and allow to cool in the refrigerator.
  3. In a large bowl, toss the sunchokes with olive oil, dill, lemon, vinegar, coriander, salt and pepper. Allow to marinate at least 5 minutes.
  4. Spread an even layer of the ricotta on the foccacia. Top with marinated sunchokes, caramelized onions & chopped parsley (in that order). Season with additional salt and pepper, if desired. Cut to desired size and serve chilled.
  1. Cashew Ricotta
  2. Pulse the cashews and garlic together in a food processor until fine.
  3. Add remaining ingredients and pulse to a smooth, white consistency. Add a splash of water or two if necessary to get things moving.
  4. Season to taste with salt and pepper. (Please note: this recipe makes double the ricotta that is called for above. Extra can be stored in the refrigerator for up to 5 days. Freezing not recommended.)

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I am a self-trained vegan chef, pastry chef and baker. Please visit www.electricbluebaking.com for more info, and check out DIYVeganTV, my new cooking channel on YouTube. http://youtu.be/ipVa65xng9Y. I make Anita's Creamline Coconut Yogurt, a dairy-free probiotic yogurt available at stores throughout NYC. Please visit www.electricbluebaking.com/products for more info. Thanks for checking out my recipes!