Category: Sunchokes
Sunchoke Cauliflower Soup with Quick Parsley Walnut Pesto
This soup is simple and comforting. The sunchoke flavor shines through, but the cauliflower mellows it just slightly. Potatoes or another mild root veggie would do the same thing. The pesto is optional of course, but it adds a nice zing to the soup.
Variations:
Swap a few potatoes or parsnips for the cauliflower
Use leeks or shallots in place of the onion
Omit the optional cream for a vegan soup
Top with any pesto or bright, herby sauce you have on hand
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Sunchoke Chips with Roasted Garlic Aioli
This is a simple preparation of sunchokes, but it's delicious. They're delicious on their own but the creamy roasted garlic aioli balances out the crispy, salty chips nicely. Feel free to mix up the seasoning or herbs you use on the chips.
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Sunchoke and Radicchio Salad with Celery
This brightly colored, crunchy, wintry salad could be made with escarole, frisee, endive or any substantial chicory. You could add cheese or nuts but it's lovely as is.
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Roasted Sunchokes
These are crisp yet creamy and just delicious. You may find yourself snacking on them before they make it to the table. They are a lovely side or a component of this robust wintry salad.
You can slice rather than dice the sunchokes for an even crispier result.... Read more »
About: Sunchokes
Sunchokes, also called Jerusalem artichokes, are tubers that can be prepared like many root vegetables. This unique looking vegetable was cultivated in North America for thousands of years before being sent back to Europe by early explorers, where it quickly gained popularity.
Sunchokes have a mild nutty, sweet flavor and creamy texture when cooked. They're also very nutritious--a good source or iron, calcium, magnesium and potassium. They lend themselves to roasting, sautéing and pureeing, but can also be eaten raw, when sliced thin.
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