I am in love with sunchokes. Their velvety, rich flavor makes everything taste better and they are super versatile. Yesterday I made an easy soup and a delicious salad:

Sunchoke Soup:

Boil two new potatoes, a handful and a half of peeled sunchokes, one large leek, three garlic cloves in stock for 25 mins

Let cool for 15 mins (I put mine outside on window sill to cool even faster)

Puree in food processor

Reheat and add a teaspoon of freshly grated ginger if you have it and a bit of heavy cream

Top with good olive oil and ground red pepper

Warm Sunchoke, Asparagus, and Bacon Salad:

Blanche sunchokes and asparagus in salted water

Cook bacon, reserving a tiny bit of grease

Toss lettuce with minced green onion, parsley, lemon, olive oil

Brown sliced sunchokes and tomatoes in bacon grease before serving (or skip this and just toss them into salad and coat with dressing)

So good!


Anonymous said...

those are lovely + smooth jerusalem artichokes! the kind i find are usually much more knobbly + tesseract-like. makes them a mega pain to peel.

Anonymous said...

looks delicious!

C SATHAL said...

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