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Join Daniel and Mirra from The Perennial Plate as they make a crispy sunchoke recipe inspired by the iconic dish patatas bravas and their recent trip to Spain.

Sunchokes Bravas


  • 1 pound sunchokes cut into half centimeter ovals.

  • 2 cups olive oil

  • Salt


  1. Heat your oil up to around 325

  2. Drop in one of your sunchoke slices, and if it sizzles, you are good to go.

  3. Once you add the slices, just keep an eye on them. It will take a good ten minutes to fry these through.

  4. Fry until they have gone past golden brown, but aren't burned… they'll continue to cook a bit outside the pan.

  5. Strain the oil. And set the 'Fries' on a paper towel.

  6. With fine grain sea salt, season liberally.

Sunchokes Bravas

Sun-dried Tomato Aioli


  • 4 green garlics (or 2 cloves garlic, or 2 bunches young garlic)

  • 2 hot peppers

  • 1 Tablespoon Dijon

  • 2 Tablespoons sherry vinegar

  • 1 cup grapeseed oil

  • 1 cup olive oil

  • 1 egg

  • 1 Tablespoon tomato paste


  1. Char the green garlic and peppers over you stove top flame until each is black on all sides.

  2. Peel off the outer skin and roughly chop. For the chillis, take out the seeds if you'd like less heat.

  3. Put the garlic, peppers, Dijon, vinegar, egg and tomato paste in a food processor. Pulse until finely ground.

  4. Then turn on the processor and slowly add the grapeseed oil in a fine stream, and then the olive oil.

  5. Season with salt.

  6. Dip the fried sunchokes in the aioli and enjoy!

Sun-dried Tomato Aioli




Daily food & travel inspiration in your inbox

Coming right up

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Coming right up


- [Voiceover] This is Mira. She's the camera girl. - [Voiceover] This is Daniel. He's the chef. - [Voiceover] We travel the world making videos about sustainable food. When we get home, we cook some of our favorite dishes inspired by these adventures. This is The Perennial Plate In the Kitchen. - Alright, you ready? We just got back from Spain and the big thing there you drink wine, what? - We should be drinking wine. - Then I have to run home and get wine. - You want, do you want some? - [Voiceover] Yes. - Really, most food is better with wine. And most cooking is more fun with wine also. Unless you're a child. - You gonna have some? - This is for you, Kevin. - Spain - [Kevin] No one has to know it's noon. - In Spain they eat tapas or pinchos, what they call it in a lot of the country. And they are small snacks you eat at the bar. Anything from Spanish tortilla to guindillas, which is various types of pickles, to tuna, ham on toast, really can be any sort of small plate that you order and share. But the tapas, the most common one of all of them, I don't know if it's the most common. It's very famous. Patatas bravas. It's basically fried potatoes with either tomato sauce or fried potatoes with a spicy aioli. So, that is what we're gonna make today. Will you pay attention? Every time you look at the cat your camera like drifts. - [Mira] Sorry. - So we're making patatas bravas. But instead of potatoes we are gonna use sunchokes or Jerusalem artichokes. Which are a tuber that give you a lot of gas. - [Kevin] People should know. - People should know. The potatoes are often made with, served with the aioli or just a spicy tomato sauce. So we're gonna kinda make spicy tomato aioli. We're going to do that using charred green garlic, charred chilies, some sherry vinegar. Okay! We are going to take off this outer layer of garlic that's been burned. I really just wanna eat these. So we're gonna chop these up. And add them in to our food processor. And then I take a paper towel and I take these chilies and I rub off the skin. I'm gonna taste this first to know how spicy it is. So I know how many to put in. And I'm thinking, "Hey, that's pretty spicy. "I'm gonna put two in." What we're gonna do actually is use all of the chilies but none of the seeds 'cause we want all of the chili flavor but a little less of the spice. One egg. Obviously, use good eggs. You're gonna eat it raw. You know, fancy eggs. So we're gonna add a cherry vinegar, a little bit of mustard, sun dried tomato paste. Put that on. And add a very slow stream of olive oil. Season it with salt. And add more vinegar. Next thing, cut sunchokes and deep fry them. These have been frying for about 10 minutes. I'm not exactly sure what temperature this is on. Uh, but it's just below the smoking point of olive oil. So they're looking beautiful and golden brown. So we turn off our heat, pour it off. Take a little paper towel, take a plate, salt. Sunchokes in the bowl. And then if you feel like, "Oh, that's lacking something!" You can run outside, pick a chive flower. So good, wanna try? - [Kevin] Hell, yeah! - Oh my god, that's so good.

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