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What to do with Sunchokes?

Just received a bunch in this weeks CSA box and am not sure what to do with them. I've had a creamed sunchoke soup, but am looking for other options. I searched the site but received "no matches". Any ideas?

asked by SeaJambon over 4 years ago
11 answers 2119 views
00c46d23 3575 4258 98ff 95bf01356ea4  stringio
added over 4 years ago

Artichoke relish!! Delicious. Google for a variety of recipes. The traditional southern style includes turmeric peppers onions etc. I have a recipe that I can post on Friday if you haven't found one.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

We've generally peeled, chopped and roasted them with salt and olive oil -- they're great like that.

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added over 4 years ago

Have you tried looking under 'Jerusalem artichoke'? There are recipes listed that way on many sites. Brussels sprouts are a little out of season now, but this idea looks good. Maybe riff on it for a similar, more seasonal option?

http://food52.com/recipes...

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

I found myself in your shoes not too long ago, and wrote about the bounty on my blog, The Solitary Cook. Here is the link: http://wp.me/27pPl In the Search field enter sunchokes, and some ideas will pop up. I had a great time with them, and hope you enjoy them as well!

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added over 4 years ago

boulangere - What fun! Thank you for sharing your blog site, and the pickled sunchokes, onions and ginger sounds AMAZING! Can't wait to try it! And great blog too -- loved the "strangest day". Montana is a wild and wonderful place. My grandparents used to live in a small town (small town Montana -- is that redundant?) in the central South of the state -- Sheridan. Spent many summers there. Ivan Doig is one of my favorite authors...

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

I know where Sheridan is. It's southwest of one of my favorite parts of the state, over around Bozeman and Yellowstone Park. Fortunately not every is as, uh, interesting as those few were. Have fun with your sunchokes!

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 4 years ago

one of our fav fav veggies.Native to NE U.S.Texture and taste of a nutty carrot.
1) absolutely no need to peel them;never have, never will. Just wash them well, as they are a tuber.
2) sliced raw in salads or as snacks
3) tossed w some oil, s and p; roasted 400 degreesF 10 minutes or til easily pierced .
4) sauteed and pureed as sauce or soup or starch puree (also good mixed w/ mashed potatoes.)
Have alot of flavor on their own but pair well with most herbs and spices, orange zest.

1f596ae9 f36c 4022 8b52 0c8583fd70b0  meg b f52
added over 4 years ago

When I search "sunchoke" I get 20 recipes - included mine for roasted sunchokes with hazelnut gremolata :) http://www.food52.com/recipe...

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added over 4 years ago

Meganvto1 -- well, I'm a bit embarrassed, but you're right. I searched for "sunchockes" and came up with no matches -- my spelling error is the problem, not lack of recipes. Oops!

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added over 4 years ago

I just found Bon Appetit, September 1978, in a give-away pile. There's a pickling article by James K. McNair, author of All About Pickling (1975). He has Jerusalem Artichoke Mustard Pickles. It uses 10 pounds, makes 4 quarts. I checked their website and there's another one but not this... He suggests serving them with Chinese recipes calling for pickled cucumbers.

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added over 4 years ago

Another 'just found' -- sunchokes have 4.5 g iron per serving (usually 100 g) -- that's substantial for a tuber.