From: Beth (146-115-45-84.c5-0.sbo-ubr1.sbo-ubr.ma.cable.rcn.com)
Subject: i am the jerusalum artichoke specialist!!!!
Date: February 24, 2002 at 10:26 am PST
In Reply to: Jerusalem Artichokes - what should I do with them? posted by MK on February 23, 2002 at 10:38 pm:
my dad grew them in his yard and they produce a lot!!!!! if you have a yard and want to grow them, it is very easy - they require no tending but will take over the whole garden. They are also called sunchokes. As far as preparing them - they turn brown once sliced and/or peeled so should be immediately placed in assidulated water (1 tablespoon mild vinigar or lemon juice to about 1 gallon water). A lot of the recipes will include this step. Rinse off the water right before cooking (unless the recipe calls for a lemony or vinegary flavor). I'm posting a bunch of recipes for you. My favorite has been the gingered sunchokes. Just a warning, though, it looks kinda icky half way through (before you bake it) because at least for me, no mater how carefully i rinse of the water there still seems to be some trace of the lemon/vinegar which makes the 'milk curdle a bit but once it's baked you can't tell at all and it is really yummy. I had this as a main dish for 3 weeks when we harvested the sunchokes back in september. note, some of these recipes are non vegan recipes that i have veganized. good luck and feel free to email me with questions.
{ Exported from MasterCook Mac }
Leek and Sunchoke Soup
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Soups & Stews
Amount Measure Ingredient Preparation Method
1 pound sunchokes
Juice of 1/2 lemon
2 teaspoons olive oil
1 large bunch leeks chopped (white part
only)
1 medium onion chopped
1 inner stalk celery with leaves
1 garlic clove chopped
3 cups vegetable stock chicken style, no sa
1 cup water
1/2 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup soy yogurt
Minced Italian flat-leaf parsley for
garnish
Wash, peel and slice the sunchokes and drop them into a bowl of cold water with the juice of 1/2 lemon as they are being prepared. In a
large soup pot, heat the olive oil and saute the leeks, onion, and celery, stirring occasionally, for about 10 minutes or until soft. Add the
sunchokes and garlic and saute a few minutes longer. Add the chicken stock, water, and tarragon. Bring to a boil, cover, and simmer for
20 to 30 minutes or until the sunchokes are tender. Let cool slightly. Puree in a blender with the yogurt and season with salt and pepper,
to taste. Heat through and ladle into soup bowls. Garnish with a sprinkle of parsley.
Per serving (excluding unknown items): 167 Calories; 4g Fat (20% calories from fat); 5g Protein; 29g Carbohydrate; 1mg Cholesterol; 834mg Sodium
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{ Exported from MasterCook Mac }
BRYANNAS WATERCRESS AND SUNCHOKE SALAD
Recipe By: WITH CRANBERRY VINAIGRETTE
Serving Size: 6
Preparation Time: 0:00
Categories: Salads
Amount Measure Ingredient Preparation Method
CRANBERRY VINAIGRETTE:
1 c. cold water or light vegetable broth mixed
with 2 tsp. cornstarch
(NOTE: If you would
like to use some oil, use only 3/4 c.
water or broth and 1 and 1/2 tsp.
cornstarch, and add 1/4 c. extra-virgin
olive oil)
1/3 c. red wine vinegar berry vinegar, or
balsamic vinegar
1/4 c. chopped fresh or thawed frozen cranberries
1/4 c. chopped green onion
2 T. lemon juice
2 cloves garlic
1 tsp. roasted (Asian) sesame oil
2 tsp. salt or herbal salt
freshly ground black pepper to taste
1 pinch cayenne pepper
SALAD:
1 lb. raw sunchokes (get the roundest ones you with the least knobs
can find
1 head butter lettuce washed and dried
2 bunches watercress washed, dried and
trimmed
1 medium red or sweet onion thinly sliced
To make the Cranberry Vinaigrette, stir the water or broth and cornstarch together in a small saucepan over high heat until it thickens and turns clear. Pour into the
blender with the remaining vinaigrette ingredients and blend until smooth. Place in a cruet or pitcher and refrigerate until serving time.
To make the salad, scrub and peel the sunchokes and slice them thinly. You can make one large salad on a platter, or individual salads. Either way, line the dish first with
the butter lettuce, then the watercress. Top with the sunchoke slices and onion slices. If made ahead of time, cover well with plastic wrap and refrigerate until serving
time. Dribble with a little of the Cranberry Vinaigrette just before serving and pass the rest.
Notes: This is a beautiful, crunchy saladgreat for winter.
Sunchokes are also known as Jerusalem artichokes, but they actually are part of the sunflower family (and native to North America), thus the more modern name. They
can be cooked much like potatoes, but they are also delicious raw, with a sweetness and crisp texture reminiscent of fresh water chestnuts.
They grow literally like a weed-- in fact, you are well advised to grow them in large washtubs so that they don't take over the whole garden! Plant them in either fall or
spring and harvest them as you need them the next fall after the stalks, with their pretty blue flowers, have died down. Just leave them right in the ground and dig them
up as needed. Or look for them in good produce markets and health food stores.
Per serving (excluding unknown items): 6 Calories; less than one gram Fat (2% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 5mg Sodium
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{ Exported from MasterCook Mac }
Chilean Jerusalem Artichoke Soup
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Soups & Stews
Amount Measure Ingredient Preparation Method
1 pound sunchokes
1 onion finely chopped
4 cups vegetable stock
salt and white pepper to taste
1/2 cup soy milk full fat
Garnish: 1-2 Tablespoons of minced cilantro or parsley
Peel the sunflower rhizomes and slice them thinly. Put them in a medium saucepan with the onion and stock--bring to a boil and simmer, covered, about 30
minutes. Puree in a blender, solids first, then pour back into the saucepan. Season to taste with salt and pepper, stir in the cream, and reheat. When ready to
serve, ladle into individual bowls. Pour 2 Tablespoons of cream in the middle of each bowl and swirl in a figure eight. Top with minced cilantro or parsley.
Per serving: 255 Calories; 4g Fat (16% calories from fat); 9g Protein; 45g Carbohydrate; 2mg Cholesterol; 1670mg Sodium
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{ Exported from MasterCook Mac }
Glazed Sunchokes
Recipe By: Harmony Valley Farm
Serving Size: 4
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 pound sunchokes peeled and cut into
1/2 inch cubes
1 teaspoon lemon juice to prevent browning
1 large onion chopped
3 tablespoons earth balance buttery spread
1/2 cup pecans
1 tablespoon honey/agave nectar
Soak sunchoke pieces in water mixed with lemon juice. Bring a saucepan of fresh water
to a boil; add sunchokes and onions and cook for 7 minutes. Drain. Stir-fry parboiled
chokes in butter, stirring in pecans and honey. Cook until onions begin to brown. Makes
3-4 servings.
Per serving: 213 Calories; 13g Fat (54% calories from fat); 3g Protein; 23g Carbohydrate; 23mg Cholesterol; 91mg Sodium
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{ Exported from MasterCook Mac }
Lacy Sunchoke Pancakes
Recipe By: Marian Morash, the Victory Garden Cookbook
Serving Size: 4
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1/2 pound sunchokes
2 tablespoons lemon juice
2 ener-g egg replacer prepared as directed
1/2 teaspoon salt
freshly ground black pepper to taste
1 cup soy sour cream optional
1 cup applesauce optional
wash and peal chokes and place in 1 quart water to which the lemon juice has been added. Beet together egg replacer, salt and pepper. Grate chokes directly into mixture. stir together. heat equal amounts oil and margarine. ladle out approx. 1/4 cup of mixture (this will spread to about 3"). cook until browned on each side (8-10 minutes). serve with sour cream or applesauce.
other suggestions:
grate 1 small onion into batter
cut down on chokes and add another veggie (such as carrots, potatoes, etc) to batter.
Notes: makes 8, three inch pancakes.
Per serving (excluding unknown items): 88 Calories; less than one gram Fat (1% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 272mg Sodium
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{ Exported from MasterCook Mac }
Lemony Green Beans with Sunchokes
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 pound green beans trimmed
1/2 cup sunchokes sliced
1/4 cup vegetable stock chicken style
1/4 cup lemon juice
1 tablespoon fresh chopped oregano
1 teaspoon Dijon mustard
1 teaspoon honey/agave nectar
Coarsely ground black pepper
In a large no-stick frying pan over medium heat, combine the green beans, sunchokes, stock and lemon juice; cover and cook for 3 minutes, or until the beans are tender. Add the oregano, mustard and honey; cook and stir for 1 minute, or until the liquid is reduced to a glaze. Add pepper to taste.
Chef's note: Sunchokes, available in most supermarkets, are in season from fall through early spring. They are best when very firm. To prepare, remove the tough outer layer with a sharp knife or vegetable peeler.
Nutrition Facts:
Amount Per Serving: Calories 66
Fat 0.4 g, Cholesterol none,
Sodium 51 mg,
Per serving (excluding unknown items): 61 Calories; less than one gram Fat (5% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 125mg Sodium
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{ Exported from MasterCook Mac }
Scalloped Ginger Sunchokes
Recipe By:
Adapted from An American Place by Larry Forgione
Serving Size: 4
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
2 cups sunchokes sliced, peeled (7-10
1 cup soy milk full fat
3 tablespoons fresh ginger grated
1 1/2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons cornstarch
1 cup bread crumbs dried
1.Preheat oven to 400*F (205*C). Generously butter a 1-quart casserole or small gratin dish.
2.In a large saucepan, combine the sliced sunchokes, all but 2 tablespoons of the cream, the ginger, garlic, salt, pepper, and simmer over medium heat,
stirring occasionally to prevent scorching. Mix the cornstarch with the remaining 2 tablespoons of cream to make a paste; stir into the sunchokes and
simmer for another 5 minutes.
3.Spoon the sunchokes and cream into the prepared casserole dish and top evenly with the bread crumbs. Place the casserole in a larger baking pan and
add enough water to come about halfway up the sides of the casserole. Bake for about 30 minutes or until the top is golden brown.
Notes:
Sunchoke is another name for Jerusalem artichoke, a root vegetable that's especially delicious when paired with nuts. If you like you can substitute 1/4 cup of
chopped hazelnuts, pecans, or walnuts for part of the bread crumbs.
Adapted from An American Place by Larry Forgione
Per serving: 190 Calories; 3g Fat (13% calories from fat); 7g Protein; 34g Carbohydrate; 0mg Cholesterol; 661mg Sodium
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{ Exported from MasterCook Mac }
Spiced "Beef" and Jerusalem Artichoke Stew
Recipe By: dianne shaw bryant, san antonio, tex.
Serving Size: 4
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 pound seitan cut into 3/4" chunks
1 tablespoon olive oil
8 whole allspice
1/2 teaspoon dillseed
1 bay leaf
14 1/2 ounces tomatoes, canned cut up
8 ounces tomato sauce can
2 tablespoons cider vinegar
2 cloves garlic minced
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 pound sunchokes sliced 1/4" thick
2 cups frozen pearl onions
or 1 medium onion cut into wedges
8 ounces mushrooms halved
In a large skillet brown seitan, half at time in hot oil, set aside. for spice bag place allspice, dillseed and bay leave in cheesecloth and tie. set aside. in a bowl stir together undrained tomatoes, tomato sauce vinegar, garlic celery salt and pepper. set aside
in a 3 1/2 quart cork pot place sunchokes, onions and mushrooms. add seitan and spice bag. pour tomato mixture over all. cover cook on low setting (in a crock pot) for 9 to 10 hours or on high for 4 to 5 hours. remove spice bag before serving.
note: this was originally a meat recipe - i would assume it would take less time in the crock pot with seitan as the seitan is fully cooked.
Per serving (excluding unknown items): 390 Calories; 6g Fat (14% calories from fat); 47g Protein; 45g Carbohydrate; 0mg Cholesterol; 1219mg Sodium
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{ Exported from MasterCook Mac }
Sunchoke Chowder
Recipe By: chef deb
Serving Size: 4
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 tablespoon oil
2 tablespoons flour
1 onion peeled and minced
2 stalks celery diced
3 sunchokes simmered until
tender, diced
1 quart soy milk
1 pound corn kernels fresh or
frozen/thawed
1 pinch salt
Few dashes pepper
1/2 teaspoon paprika
2 tablespoons parsley
In a large pot, heat oil.
Add onion and celery, and saute until tender.
Blend in flour. Cook over low heat, stirring constantly, for 2 minutes.
Remove from heat.
Stir in 'milk.
Heat to boiling, stirring constantly.
Cook and stir 1 minute.
Stir in corn, sunchokes, salt, and pepper.
Cook over low heat 20 minutes, stirring often.
Sprinkle with paprika.
Serve garnished with parsley.
Per serving: 356 Calories; 8g Fat (19% calories from fat); 16g Protein; 58g Carbohydrate; 0mg Cholesterol; 170mg Sodium
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{ Exported from MasterCook Mac }
Sunchoke Gratin
Recipe By: Marcella Hazan
Serving Size: 4
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 pound sunchokes
Salt
An oven-to-table baking dish
Butter for smearing and dotting the
baking dish
Black pepper ground fresh from
the mill
1/4 cup soy parmesan
Preheat the oven to 400 degrees Fahrenheit.
:
:
:
: Peel the sunchokes and drop them in salted, boiling water. Cook them until they feel tender, but not mushy when prodded with a fork. Ten minutes after the water returns to a boil, check them frequently because they tend to go from very firm to very soft in a brief span of time. Drain when done, and as soon as they are cool enough to handle, cut them into 1/2-inch slices.
:
:
:
: Smear the bottom of a baking dish with butter, then place the sunchoke slices in it, arranging them so they overlap slightly, roof tile fashion. Sprinkle with salt, pepper, and the grated Parmesan, dot with butter and place the dish on the uppermost rack of the preheated oven. Bake until a light golden crust begins to form on top. Allow to settle for a few minutes out of the oven before serving.
Notes: From "Essentials of Classic Italian Cooking" (Knopf, 1992)
: By Marcella Hazan
Per serving: 82 Calories; 1g Fat (8% calories from fat); 5g Protein; 15g Carbohydrate; 0mg Cholesterol; 123mg Sodium
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{ Exported from MasterCook Mac }
Winter-Vegetable Stew With Sunchokes
Recipe By: cooking light
Serving Size: 4
Preparation Time: 0:00
Categories: Soups & Stews
Amount Measure Ingredient Preparation Method
2 tablespoons olive oil
2 cups chopped onion
1/4 teaspoon dried thyme
6 cloves garlic minced
2 bay leaves
2 cups carrot 2 inch slices
1 cup celery 2 inch slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 pound sunchokes
see directions
16 ounces red potatoes 4 4oz each, qurtrd
1 cup dry red wine
1 tablespoon all-purpose flour
1 tablespoon tomato paste
1 cup water
chopped fresh parsley (optional)
Prep: Cut sunchokes into 1/2-inch-thick pieces to yield 2-cups. Heat olive oil in a Dutch oven over medium heat. Add onion, thyme, garlic, and bay leaves, and cook 12 minutes or
until onion begins to brown. Add carrot and next 6 ingredients (carrot through potatoes), and cook 5 minutes. Add wine, and bring to a boil. Reduce heat; simmer until wine is
reduced to 1/2 cup (about 5 minutes). Stir in flour and tomato paste with a whisk; cover and cook 2 minutes. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30
minutes or until carrot is tender. Garnish with chopped parsley, if desired.
PER 1 cup: CALORIES 289 (23% from fat); FAT 7.3g (sat 1g, mono 5g, poly 0.8g); PROTEIN 6.4g; CARB 52.3g; FIBER 6.7g; CHOL 0mg; IRON 4.8mg; SODIUM 357mg;
CALC 82mg
Per serving: 299 Calories; 7g Fat (24% calories from fat); 6g Protein; 46g Carbohydrate; 0mg Cholesterol; 409mg Sodium
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