Crisp Sunchoke Terrine with Black Garlic, Apple and Buckwheat

01

Ingredients

• 900 g sunchokes (Jerusalem artichokes), scrubbed and trimmed
• 1 cup unsweetened oat cream
• 2 tablespoons cornstarch
• 1 garlic clove, finely grated
• 1 teaspoon fresh thyme leaves, plus a few small leaves for garnish
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, divided, plus a few drops for finishing
• 8 peeled black garlic cloves (about 40 g)
• 1/3 cup low-sodium vegan vegetable stock
• 2 teaspoons sherry vinegar
• 1 teaspoon reduced-sodium tamari
• 1/2 cup raw buckwheat groats
• 1 small Granny Smith apple, cored
• 2 packed cups watercress, thick stems removed
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure maple syrup

02

Prepare the dish

1. Heat the oven to 190°C (375°F). Line an 8 1/2 x 4 1/2-inch loaf pan with parchment, leaving generous overhang on the long sides, and brush the parchment with 1 teaspoon olive oil.
2. Use a mandoline with its hand guard to slice the scrubbed sunchokes into even 2 mm rounds. Whisk the oat cream, cornstarch, grated garlic, thyme, 3/4 teaspoon salt and black pepper in a large bowl. Add the sunchoke slices and toss thoroughly so every surface is coated.
3. Layer the slices tightly in the prepared pan, overlapping them and pressing down every few layers to eliminate gaps. Pour over any cream mixture remaining in the bowl. Cover the surface with parchment and seal the pan tightly with foil.
4. Bake for 65 to 70 minutes, until a thin knife passes through the centre without resistance. Remove the foil and top parchment, then bake for 10 minutes more. Cool for 15 minutes.
5. Fold the parchment over the terrine. Set a second loaf pan on top and add two cans as weights. Refrigerate under the weight for at least 4 hours or overnight, until completely firm.
6. Meanwhile, simmer the buckwheat groats in plenty of water for 8 minutes; they should be tender at the edges but still firm. Drain, rinse and spread on a clean towel to dry. Heat 1 teaspoon olive oil in a skillet over medium heat and toast the dried groats for 8 to 10 minutes, stirring often, until crisp. Season with a pinch of the remaining salt and cool.
7. Blend the black garlic, vegetable stock, sherry vinegar and tamari until smooth. Transfer to a small saucepan and simmer over low heat for 3 to 4 minutes, stirring, until glossy and thick enough to hold a spoon trail. Keep warm.
8. Lift the chilled terrine from the pan. Trim the edges and cut it into four neat rectangular portions. Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the portions for 3 to 4 minutes on each broad side and 1 minute on each narrow side, until deeply golden and hot through.
9. Cut the apple into fine matchsticks. Toss immediately with the lemon juice, maple syrup and remaining pinch of salt, then fold gently through the watercress just before plating.