I forgot to take pictures of this as I made it…
I roasted some bok choy with a little soy sauce and ume plum vinegar and served it over soba noodles tossed with toasted sesame oil and seaweed and topped the dish with sauteed trumpet mushrooms. (vegan)
I sliced the sunchokes and sauteed them in olive oil, butter, S&P, and fresh herbs: oregano, rosemary, and savory. I left them a bit crunchy and wow were these a winner.
The sauerkraut I bought at the farmer’s market and it is exceptional!