Sunchokes

Sunchokes

Sautéed sunchokes - not bad

1 lb Jerusalem artichoke

2 tablespoons extra virgin olive oil

2 tablespoons butter

2 large garlic cloves, finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons chopped fresh parsley

Scrub or peel artichokes. Slice each artichoke to 1/4 inch thick slices.

In a Wok or frying pan, heat olive oil and butter on medium-high heat.

Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.

Stir-fry for about 4 minutes, stirring often.

Do not overcook artichokes, they should be slightly crunchy.

Serve immediately.

 

Sunchoke Soup

1/4 cup butter 

2 onions, minced

1 pound Jerusalem artichokes, roughly chopped 

2 potatoes, peeled and cubed

1 tablespoon brandy

1 tablespoon all-purpose flour 

3 cups chicken broth 

3/4 cup heavy whipping cream 

salt and pepper to taste

1/4 cup chopped fresh parsley, for garnish

Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.  Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed. Return to the pan, add the cream and season well

Sunchoke Bisque

1 small onion

3 small red potatoes

1 lb sun chokes

1 celery rib

2 tbs oil

2 garlic cloves

6 c vegetable stock, chicken stock, or water

2 bay leaves

milk or cream for thinning

Wash and chop all vegetables into ½” pieces. Don’t bother to peel the sun chokes.

Heat the oil in a soup pot, sauté the vegetables stirring frequently, about 10 minutes.

Add the garlic during the last few minutes. Pour in the stock, add 1 ½ tsp salt and the bay leaves. Boil then simmer, covered, until the potatoes are tender, about 25 minutes. Cool briefly, then puree until smooth. Return to the pot and add enough milk or cream to thin it if necessary. Season with salt and pepper.

Roasted Sunchokes

2 lbs sunchokes, unpeeled, halved lengthwise

3 tbs olive oil

1 tbs herbes de Provence*

salt and pepper

Toss sunchokes with oil and herbs, season with salt and pepper. Roast about 20 minutes at 425, do not overcook, they will become mushy.

*Mixture of 3 tbs dried marjoram, 3 tbs dried thyme, 3 tbs dried savory 1 tsp dried basil

1 tsp dried rosemary ½ tsp dried sage ½ tsp fennel seeds