From: Chef Joseph Buenconsejo, Wassail, New York City. Yield: varies.

Melted Leeks:
70 g butter
100 g water
300 g sliced leeks
1 tsp. salt

Brussels Sprouts:
300 g brussels sprouts
20 g butter
100 g water
1 sprig of thyme
1 sage leaf
to taste, salt and pepper

Roasted Sunchokes:
400 g peeled sunchokes (cut into 1"x.5” p

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