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Foraging with Alexis Nikole Nelson.
We roast sunchokes (which sometimes are referred to as Jerusalem artichokes) with slices of red onion, then toss them with capers and dress them with a sour cream sauce containing tarragon and garlic.
pounds sunchokes, scrubbed but not peeled, cut into 1-inch chunks
medium red onion, halved and thinly sliced
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