Daily Veg: Sunchokes from Franny's
Editor's note: January is Vegetable Month on Serious Eats: New York! Every day this month we'll introduce you to a different vegetable dish we love. Do you have a veg dish to nominate? Let us know!
Come to Franny's for the pizza but don't leave without trying their non-pizza items, like this plate of sunchokes. The brown, knobbly tubers are cooked until their skins get all shriveled. Just a gentle side-of-the-fork cut gives way to soft, mashy innards. It's easy for your eyes to move onto the bright tangerine segments, and when you put them into your mouth, you realize they're not just tangerines.
They're tangerines that have been dressed in a Franny's concoction of Calabrian chile oil (the same oil that goes into their spicy salami), blended tangerine zest, lemon juice, olive oil, and honey. It's bitter up front in an herbal way, fading into a gently spicy-sweet background; then you actually get to burst into the juicy tangerine itself. Green olive curls are mixed throughout, offering salty, briny bites in between.
Note: Franny's menu is seasonal and changes daily, so we can't guarantee the sunchokes will be there on your visit.