Here’s the second recipe for using those sunchokes. This one if from saveur.com.
Photo credit: Helen Rosner
Roasting sunchokes brings out their sweet, nutty flavor—which pairs well with grape tomatoes.
- 1½ lb. small sunchokes, washed, dried and sliced about ¼” thick
- 4 cloves garlic, thinly sliced
- 4 sprigs thyme
- Zest and juice of 1 lemon
- 6 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 pint grape tomatoes, halved lengthwise
- 1 tsp. honey
- Heat oven to 425°. Toss sunchokes, garlic, thyme, and lemon zest with half the oil, plus salt and pepper on a baking sheet.
- Bake, stirring once, until tender and beginning to caramelize, 35 to 40 minutes.
- Discard thyme sprigs and transfer sunchokes to a bowl with tomatoes.
- Whisk lemon juice, remaining oil, honey, salt and pepper in a bowl; pour over sunchokes and toss to coat.
–posted by Steven
We’ve put sunchokes (aka Jerusalem artichokes) in the CSA box this week, and some of you might be wondering what to do with them. I’ll put out a few recipes this week to give you some ideas. This first one if from Deborah Madison’s accessible and highly informative Vegetable Literacy (available from Amazon or the Santa Cruz Library). A variation of this recipe was published in the NY Times. There’s no reason why you can’t use those Mountain Rose potatoes in this recipe – it will just make the dish have a blush.
For those of you who are unsure about Jerusalem artichokes, a soup is a good and safe place to start. This one is pureed, so you don’t need to worry about finely cutting the potatoes and Jerusalem artichokes.
- 2 tablespoons safflower or sunflower seed oil
- 1 small onion, sliced
- 3 small yellow-fleshed potatoes, scrubbed and cut into chunks
- 1 pound Jerusalem artichokes, scrubbed and chopped
- 1 celery stalk, sliced
- 2 cloves garlic, minced
- 6 cups water, vegetable stock, or chicken stock
- Sea salt
- 2 bay leaves
- Milk, half-and-half, or heavy cream, for thinning (optional)
- Freshly ground pepper
- Roasted pumpkin seed oil
- 1/2 cup croutons, crisped in ghee or olive oil
- Sunflower sprouts
- Heat the oil in a soup pot over high heat. When the oil is hot, add the onion, potatoes, Jerusalem artichokes, and celery. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the garlic during the last few minutes. Pour in the water or stock, add 1-1/2 teaspoons salt and the bay leaves, and bring to a boil. Lower the heat to a simmer, cover, and cook until the potatoes are tender, about 25 minutes.
- Let cool briefly, then remove the bay leaves and puree the soup until smooth. Return the soup to the pot and reheat over gentle heat. Add milk as needed to thin the bisque to the desired consistency. Taste for salt and season with pepper.
- Ladle into bowls and drizzle a few drops of the pumpkin seed oil over the surface of each serving. Top each bowl with a few croutons, then finish with a small clump of sunflower sprouts and serve.
- With Sauteed Radicchio: Sliver then saute radicchio in olive oil or safflower seed oil until wilted and browned, then garnish each bowl of soup with it, along with the sunflower sprouts, or not.
–posted by Steven