Roasted Sunchokes with Leek Fondue | McCormick For Chefs®

Ingredients

• Roasted Sunchokes | Serves 4
• 1 pound Sunchokes or Jerusalem Artichokes, scrubbed
• 2 tbsps Canola Oil
• 2 tsps Lawry's Garlic Salt, Coarse Grind with Parsley
• Leek Fondue | Serves 4
• 2 tbsps Butter, unsalted
• 1/2 cup Leeks, washed, halved and sliced 1/8"
• 1/4 cup Shallot, minced
• 2 tbsps All-Purpose Flour
• 1/4 cup Dry White Wine
• 1/2 cup Whole Milk
• 1/2 tsp McCormick Culinary ® Pure Vanilla Extract, Premium
• 1/4 tsp McCormick Culinary ® Nutmeg, Ground
• 1/4 tsp McCormick Culinary ® White Pepper, Ground
• 4 oz Comte Cheese, grated
• Garnish | Serves 4
• Chives or Tarragon, fresh, minced