INGREDIENTS
1 lb
sunchokes
2 tbsp
lemon juice
8
skin on
12
shallots
12 larges
garlic cloves
1 medium
meyer lemon
1 tsp
saffron threads
3 1/2 tbsp
olive oil
2/3 cups
water
1 1/2 tbsp
pink peppercorns
1/4 cup
thyme leaves
1 cup
tarragon leaves
2 tsp
salt
1/2 tsp
pepper