braised sunchokes

We have done this recipe many times through out the years. Since we had some extra laying around i wanted to document the actual procedure for cooking them. We start with bacon and mire poix diced first, sweating it down with no color. Add the peeled sunchokes and roast them just a few moments to take of some off the chill. Then white wine is reduced to 2 percent, cover with white chicken stock and a parchment lid. Cook 20 to 40 minutes till 70 percent done. Let cool in their liquid and then dice. Save liquid and dispose of vegetables and aromatics.