We have really been enjoying escarole this winter — a vegetable I had not previously had a lot of cooking experience with. For this delicious winter sauce, we sauteed onions, garlic, olives, capers, canned tomatoes, wine, and escarole together, and then added parsley and pepper.
1 pound sunchokes, well rinsed and thinly sliced (food processor works great)
2/3 cup vegan mayonnaise
1 tsp thyme
3 Tbl olive oil
4 cloves minced garlic
salt and pepper
1/4 cup bread crumbs
Whisk together the mayonnaise, garlic, thyme, oil, garlic, salt and pepper. Toss with the sunchokes. Place into a glass/ceramic ovensafe dish, and top with breadcrumbs. Bake in a 375 degree oven until the bread crumbs are toasted brown on top (approx 45 minutes).
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