Jerusalem Artichoke Recipes

Organic Oregon Grown Jerusalem Artichokes Are Here!!

2011-11-07T08:42:00.000-08:00

If you are looking for the best Jerusalem Artichokes around; Beautiful juicy sunchokes freshly dug at Alpha Farm Oregon are the best I've had and can be purchased directly from the Farm at their Local Harvest Store by following this link:

Alpha Farm Local Harvest Store

Happy Eating!
Cherri

Cream of Jerusalem Artichoke Soup

2011-10-31T11:32:00.000-07:00

Ingredients

1/4 cup butter
2 onions, minced
1 pound Jerusalem artichokes, roughly chopped
2 potatoes, peeled and cubed
1 tablespoon brandy
1 tablespoon all-purpose flour
3 cups chicken broth
3/4 cup heavy whipping cream
salt and pepper to taste
1/4 cup chopped fresh parsley, for garnish

Directions

Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

Recipe courtesy of: Michelle Chen http://allrecipes.com

Buy Jerusalem Artichokes Here Before They are All Gone!

2010-12-02T11:36:00.001-08:00

Thanks to a local farmer and wonderful friend, we have been able to acquire a limited amount of delicious, juicy, organic Jerusalem Artichokes. The sunchokes will be dug to order and immediately shipped via USPS Priority Mail at $10.00 per pound. We have recieved numerous requests for sunchokes, so they will not last long...Order yours today before it's too late!

Don't forget to visit our sister sites for exceptional quality Herbs, Herbal Tea Blends, and Kombucha Tea Cultures to take adavantage of one convenient checkout!
http://herbalteablends.blogspot.com/
http://www.kombuchateasynergy.com/

Mashed Jerusalem Artichokes

2010-12-02T11:33:00.000-08:00

Ingredients:

•3 cups peeled and diced Jerusalem artichokes

•1/2 cup heavy cream

•2 tablespoons unsalted butter

•1/2 teaspoon salt

•1/4 teaspoon ground white pepper

Directions:

Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water. Set over high heat and bring to a boil. Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife. Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper. Process for 10 to 15 seconds, or until a smooth puree is formed. Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving.
Ingredients
http://www.foodnetwork.com
.

Batter-Fried Jerusalem Artichokes

2010-11-30T10:15:00.000-08:00

Ingredients:

1 lb Jerusalem artichokes
Vegetable oil
2 c Flour; divided
2 ts Baking powder
3 tb Peanut oil
1 c Warm beer
1/2 ts Salt
2 Egg whites
2 tb Chopped parsley; for garnish
1 c Tomato sauce; for dipping

Preparation

In a large pot of boiling salted water blanch Jerusalem artichoke slices, drain and transfer to a bowl of ice water to cool. In a deep-fryer heat oil to 360 degrees.
Mix 1 3/4 cups flour, baking powder, peanut oil, beer, and salt together until smooth. In another bowl beat egg whites with a pinch of salt to stiff peaks.
Gently fold whites into batter.
Drain artichokes, pat dry and dredge them lightly in remaining flour.
Drop them into batter, allow excess batter to drip off and deep-fry until golden-brown, 1 to 2 minutes.
Drain and season with salt and pepper.
Serve immediately, garnished with parsley sprigs, with tomato sauce for dipping.

This recipe yields 3 to 4 servings
http://www.bigoven.com

Update October 11, 2010

2010-10-11T07:26:00.000-07:00

Organic Freedom Farm would like to thank all of our loyal customers who expressed interest in our Jerusalem Artichokes, however regretfully we have none available until 2011.

We have just completed what was to be our harvest weekend, and much to our surprise we discovered that that we have lost our entire harvest to some sort of rodents.

Thank you for your continued support, and we hope to see you next year!
Cherri

Jerusalem Artichokes with Sage Recipe

2010-10-05T07:18:00.000-07:00

Ingredients:
1/2 lb Jerusalem artichokes, washed and sliced thinly
1 tbsp extra virgin olive oil
1 tbsp butter
5 or 6 sage leaves, washed and dried
salt and pepper to taste

Method:
1. In a small skillet, heat the oil and butter until butter stops foaming.

2. Add artichokes in one layers and let cook until starting to brown, about 5 minutes. Turn the artichokes and allow them to continue to cook on the other side until softened through and brown, another 5 minutes. If you want really crispy artichokes keep cooking for another couple of minutes.

3. Remove artichokes from skillet with a slotted spoon and arrange on a serving platter. Add sage to the pan and cook until crispy, about 30 seconds. Place sage on top of artichokes and add salt and pepper to taste. Serve immediately.

http://planetgreen.discovery.com/

Pan-Fried Jerusalem Artichokes in Sage Butter

2010-09-30T16:59:00.000-07:00

yield: Makes 4 to 6 servings

Ingredients:
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes, scrubbed, cut crosswise into 1/4-inch-thick rounds
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley

Method:

Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

http://www.epicurious.com

Jerusalem Artichokes and Potato au Gratin Recipe

2010-09-27T07:06:00.000-07:00

Ingredients
6 Jerusalem artichokes, peeled and cut into 1/4-inch slices (about 3/4 pound)
2 large baking potatoes, peeled and cut into 1/2-inch slices (about 1 1/4 pounds)
Salt
Black pepper
Cayenne
1/4 cup olive oil
1 tablespoon butter
1/2 cup chopped onions
2 teaspoons chopped garlic
1 cup grated cheddar cheese
1 tablespoon flour
1/2 cup milk
1 cup dried fine bread crumbs
2 tablespoons chopped parsley
Essence, recipe follows

Directions
Preheat the oven to 400 degrees F.

Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat.

Butter the bottom and sides of a 2 quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, and 1/2 cup cheese. Pour the milk over the mixture.

In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with Essence. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
http://www.foodnetwork.com

Jerusalem Artichokes for Sale

2010-09-26T06:12:00.000-07:00

Coming in Late October 2010

Organic Freedom Farm Jerusalem Artichokes

$8.00 per pound plus shipping

Sunchokes can be reserved now.
Be sure to send us your email address along with quantity desired.
Once the harvest is upon us you will receive a
PayPal invoice and confirmation of ship date.
Contact Us:

How to Make Odwalla Superfood

2010-09-24T05:34:00.000-07:00

Can you make Odwalla Superfood drinks at home -- and will it be as nutritious? If you have juicer, or even just a blender, you certainly can -- and the nutrition may be even higher than the store-bought, flash-pasteurized version since you can make yours raw.

The main ingredients in Odwalla Superfood are: apple, peach, mango, banana, seaweed, wheat grass, barley grass, wheat sprouts, Jerusalem artichoke. Thus you can make your own using the fruits and grasses (via a juicer) or with prepared juice (in a blender). Here's how.

Ingredients:

•1-2 Apples
•1 Mango
•1-2 Bananas
•1-2 TB Spirulina
•1/4 cup Wheat grass
•1/8 cup Barley grass
•1/8 cup Wheat sprouts
•1 TB Jerusalem artichoke

Method:

1. Juice or blend together the apple, mango, banana, wheatgrass, barley grass, wheat spouts and Jerusalem artichoke.

2. Pour juices into a blender, or keep them in the blender if you are using that instead of the juicer.

3. With blender running on medium, add Spirulina powder a tablespoon at a time, using 1 to 3 tablespoons depending on amount of fruit used and your tolerance level. For the basic recipe, 1.5 TB is a good amount. Once the powder is fully incorporated, the Superfood drink is ready.

4.
Pour your drink over ice in a glass and save the unused portion in a glass jar in the refrigerator until use.
http://www.ehow.com/

Make Your Own Jerusalem Artichoke Flour

2010-09-23T10:49:00.000-07:00

It is a bit of an arduous process to make Jerusalem Artichoke flour, but when done it is a nice replacement for wheat flour.

You need to dig up the roots (terribly important part as you wouldn't want to do all this underground) and shave the outside to just have the white/slightly-off-white innards. This may be difficult as they do get quite gnarly. Slice in about ¼ to 1/3 inch thick slices and place in a single layer in a food dehydrator or in a warm oven over night. When the chips are snappy (easily snaps with no bending) place the chips in a food processor (no blender as it will be very difficult to mix and get an even powder).

Store in a dry, clean glass container or a zip locked plastic bag. It is best to use the flour before the next season. It seems to take on a very dusty flavor if kept much longer than a year.

I've never tried to make bread with more than a ½ cup Jerusalem artichoke flour for every 2 cups regular wheat flour. I use it something like potato flour (which, consequently you can make the same way as the artichoke flour). It's VERY heavy if you use much; your bread turns out like a brick.
http://www.breadinfo.com/

Jerusalem Artichoke Risotto

2010-09-21T14:55:00.001-07:00

Seared Scallops with Sea Urchin and Jerusalem Artichoke Recipe

2010-09-21T07:57:00.000-07:00

Total time: 30 to 60 minutes
Difficulty: Average

Ingredients for 6 servings

Seafood
- 6 large giant scallops
- 1 kg (2 1/4 lb.) sea urchins

Scallop stock
- 1 celery stalk
- scallop beards
- 1 onion
- 250 ml (1 cup) white wine
- 250 ml (1 cup) water

White wine pastry
- 50 g (2 oz.) flour
- 240 ml (1 cup) white wine
- 1 g (1/4 tsp.) salt
- 1 g (1/4 tsp.) squid ink

Vegetables
- 1 kg (2 1/4 lb.) Jerusalem artichokes
- 100 g (3 1/2 oz.) baby spinach

Jerusalem artichoke foam
- 250 g (9 oz.) Jerusalem artichokes purée
- 100 g (3 1/2 oz.) milk from cooking the Jerusalem artichokes
- 125 g (1/2 cup) liquid cream
- 70 g (5 Tbsp.) browned butter
- 30 g (1 oz.) sea urchin coral
- 3 g (1/2 tsp.) agar agar
- salt to taste
- 1 gas cartridge

Sea urchin jelly
- 300 ml (1 1/4 cup) sea urchin juice
- 3 g (1/2 tsp.) agar agar

Scallop sauce
- 500 ml (2 cups) stock
- 150 ml (10 Tbsp.) liquid cream
- 30 g (2 Tbsp.) butter
- juice of 1 1/2 lemons
- 10 g (2 tsp.) Jerusalem artichoke purée

Method
1.Open the scallops and place the nuggets in cold water for a few minutes.
2.Reserve the beards.

Make the stock
1.Sweat the scallop beards until colored, add the aromatic garnish.
2.Deglaze with the white wine, reduce by half and add the water.
3.Cook for 20 minutes; strain and set aside.

Make the Jerusalem artichoke purée
1.Cook 400 g (14 oz.) Jerusalem artichokes in just enough milk to cover.
2.Once cooked, drain, reserving the liquid.
3.Purée in a thermomix or blender until smooth.

Prepare the sea urchins and broth
1.Open the sea urchins, reserving the juice, coral and tongues.
2.Crush the shells, brown them and add enough water to cover.
3.Cook for 20 minutes.

Making the white wine pastry.
1.Combine the flour, white wine, salt and squid ink to make a firm dough.
2.Roll out to a thickness of 1 mm.
3.Divide the dough into 2 equal parts and fold the first part over the second.
4.Cut the pastry using a 4 cm round cutter.
5.Fry in 180° C (350° F) oil.

Prepare the garnish
1.Sweat the spinach, drain and set aside.
2.Cut the Jerusalem artichokes into 2 cm thick pieces. Hollow out the centre using a melon baller or Parisian scoop so that they can be stuffed.
3.Cook the Jerusalem artichokes in boiling water with a pinch of salt.

Make the sauce
1.Reduce the stock and cream by half.
2.Add the lemon juice, Jerusalem artichoke purée and butter.
3.Strain.

Make the foam
1.Combine all the ingredients in a saucepan.
2.Bring to a boil; strain.
3.Place in a soda siphon and charge with a gas cartridge.
Make the sea urchin jelly
1.Bring 300 ml (1 1/4 cups) of sea urchin broth to a boil with the agar agar.
2.Pour the mixture into a stainless steel baking sheet to obtain a 2 mm thick jelly.
3.Unmold, cut into 4 cm squares and set aside.

Sear the scallops
1.Hollow out the white wine pastries and fill them with the siphon mixture.
2.Glaze the Jerusalem artichoke pieces, stuff them with spinach and arrange.
http://www.theworldwidegourmet.com

Sunchoke Season is Almost Here

2010-09-20T17:05:00.000-07:00

Coming in Late October 2010

Organic Freedom Farm Jerusalem Artichokes

$8.00 per pound plus shipping

Cream of Jerusalm Artichoke Soup

2010-09-20T15:38:00.000-07:00

Serves: 6 Cups or 4 Soup Bowls

Ingredients: 1 lb (about 500g) Jerusalem artichokes
2 medium or 1 large onion, minced
1 small clove garlic, crushed
1/4 cup of butter (I used half butter, half olive oil]
2 potatoes
1Tbsp brandy
1Tbsp all-purpose flour
3 cups chicken broth
3/4 cup heavy whipping cream [I probably used about half of this]
Salt and pepper to taste
chopped parsley and crispy bacon bits to garnish

Method:

Peel (if you like) the Jerusalem artichokes and chop roughly. Peel and dice the potatoes, mince the onions and crush the garlic. Heat the butter in a large saucepan over medium heat until frothing, then add the onions, garlic, potatoes and artichokes. Cook covered on low heat for about 10 minutes. Uncover and cook for a further 10 minutes.
Stir in the brandy anf dlour and cook for about a minute. Gradually stir in two cups of stock, stirring continuously until the soup boils. Simmer until all the 'chokes and potatoes are soft enough to mash (probably about 10 minutes).
Transfer to a food processor (or whip out your trusty Braun wand mixer!) and puree until smooth. Add the last cup of stock if needed (I certainly needed it - the consistency was really thick!)
Return to pan, add cream and season well. Reheat, spoon into bowls and garnish with a blob of thick cream, a handful of chopped parsley and a few crispy bacon bits. Serve with crusty bread to mop up the last delicious drop.

http://cooksister.typepad.com/cook_sister/2006/01/jerusalm_artich.html

Fennel, Sunchoke, and Apple Salad

2010-08-10T06:34:00.000-07:00

Ingredients:

1⁄2 cup extra-virgin olive oil
2 tbsp. rice vinegar
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh chives
2 tbsp. chopped fennel fronds
Kosher salt and freshly ground pepper to taste
8 radishes, trimmed and very thinly sliced
6 sunchokes, peeled and very thinly sliced
2 gala or fuji apples, cored and very thinly sliced
2 fennel bulbs, trimmed, cored, and very thinly sliced

Method:

In a bowl, whisk together oil, vinegar, lemon juice, chives, and fennel fronds to make a smooth vinaigrette. Season vinaigrette with salt and pepper to taste.
Add radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for at least 30 minutes or up to 1 day, to allow the flavors to come together. Season with salt and pepper before serving.

from Savuer magazine

Sunchoke Gratin

2010-08-05T08:20:00.000-07:00

Ingredients:

1 pound sunchokes(Jerusalem artichokes)
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 freshly grated Parmigiano-Reggiano cheese

Instructions:

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.

Yield: 4 servings

Jerusalem Artichoke Pickles

2010-08-05T06:40:00.000-07:00

Ingredients:

2 tablespoons fresh lemon juice
2 pounds Jerusalem artichokes (also called Sun Chokes)
1 3/4 cups distilled white vinegar
3/4 cup sugar
3/4 cup water
1/2 tablespoons whole mustard seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1/2 large sweet onion, halved lengthwise and thickly sliced

Method:

Stir lemon juice into a large bowl of cold water.
Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.
Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).

*Keeps about 1 month in refrigerator
http://www.epicurious.com/

Jerusalem Artichoke Cooking Tips

2010-05-29T06:02:00.000-07:00

Raw or cooked, your options with sunchokes or Jerusalem artichokes are wide open. Just as with potatoes, they can be baked, boiled, steamed, fried, and stewed. However, they will cook faster than potatoes and can easily be turned to mush in a matter of minutes if you do not monitor them closely. Keep your eye on them and remove them from the heat source as soon as you can easily pierce them with a skewer.
Keep in mind that the flesh of Jerusalem artichokes will darken with exposure to air just as potatoes will, so if you are serving them raw, be sure to dip them in acidulated water.Even after cooking, the high levels of iron may cause stored cooked sunchokes to turn gray -- not an appealing result. A pinch of cream of tartar or a bit of acidic (such as lemon juice or vinegar) liquid added to the cooking liquid will remedy this situation. Add 1/4 teaspoon of cream of tartar or 1 tablespoon of acidic juice per quart of water.
Be aware that acids will also strengthen the texture of sunchokes. If you want the finished result to be softer, add the acidic juice during the last five minutes of the cooking process.
Avoid aluminum or iron pans as these metals will cause oxidation turning the vegetable an unappealing dark color.
Suggested flavoring partners for Jerusalem artichokes include cinnamon, nutmeg, cloves, onions, and cream. They go well with just about any protein source.
Mashed sunchokes may be used as a thickener for soups and stews.
Try sunchokes instead of potatoes in your favorite potato pancake recipe. They may be substituted for turnips or parsnips in most recipes, so do not be daunted if you cannot find an abundance of recipes specifying Jerusalem artichokes.

Jerusalem Artichoke and Carrot Salad

2010-04-12T14:33:00.000-07:00

Ingredients
Serves 4

400 g carrots, well scrubbed and trimmed
400 g Jerusalem artichokes, well scrubbed
2 tablespoons chopped fresh dill or tarragon
2 tablespoons olive oil or walnut oil
3 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
Salt and pepper to taste

Method

1.Whisk together the herbs, oil, lemon juice and capers; season to taste with salt and pepper.

2.Set aside.

3.Grate, shred or julienne the carrots and place in a large bowl.

4.Thinly slice or julienne the Jerusalem artichokes (or cut into thin matchsticks); add to the carrots, and immediately add the vinaigrette and toss together.

5.Cover and let it sit at room temperature for 30 minutes, before tossing again and serving.
http://vegbox-recipes.co.uk

Artichoke Relish

2010-04-09T14:02:00.000-07:00

Adapted from A Gracious Plenty: Recipes and Recollections from the American South
Makes 17 or 18 pints

5 quarts Jerusalem artichokes, chopped
2 gallons water
2 cups non-iodized salt
3 pounds green cabbage, chopped
1 ½ pounds onions, chopped
6 large green and red bell peppers, chopped
3/4 cup flour
1 (24-ounce) jar prepared mustard
2 quarts apple cider vinegar
3 pounds sugar
3 tablespoons mustard seed
2 tablespoons turmeric
2 tablespoons celery seed
1 tablespoon black pepper
1 tablespoon hot sauce

Soak artichokes overnight in 1 gallon of water and 1 cup of salt. In another container, soak the cabbage, onion, and bell peppers in the remaining 1 gallon of water and 1 cup of salt.
The next day, drain the artichokes and vegetables. Spread the artichokes on one towel, and the vegetables on a separate towel.
Combine the flour and prepared mustard in a bowl, avoiding lumps.
In a 10-quart or larger pot, add the vinegar, sugar, mustard seed, turmeric, celery seed, and black pepper. Bring to a boil, then add the cabbage, onion, and bell peppers. Bring back to a boil and cook for 10 minutes over medium heat.
Reduce heat to low. Add and mix about a cup of the cooking liquid to the flour and mustard mixture, then add the thinned mixture to the pot of cooking vegetables, and stir.
Add the hot sauce and artichokes. Raise the heat and stir until almost boiling (about 5 minutes).
Remove pot from heat, and ladle hot relish into sterilized jars, wipe rims of jars, apply sterilized lids and bands, and process for 15 minutes in a hot water bath.

Roasted Jerusalem Artichokes

2010-04-05T14:43:00.000-07:00

750g Jerusalem artichokes
extra virgin olive oil
salt and pepper

Chef: Steve Manfredi Source: The Sydney Morning Herald Saturday August 7, 2004 Italian, Quick, Contemporary, Wheat free, Dairy free, Nut free, Egg free, Side dish

With Jerusalem artichokes, the plumper they are the better - there will be fewer knobbly bits to discard. A good trick to determine flavour is to nibble on one. Avoid those that are soft or sprouting. Choose those of similar size as this will ensure they cook evenly.

Method
Wash 750g Jerusalem artichokes. Preheat the oven to 500F. Place the artichokes in a baking pan with 4-5 tbsp extra virgin olive oil and toss so they are coated. Season with salt and pepper. Roast for 10 minutes, then toss and return to the oven for 10 minutes. Check them with a sharp knife - they should pierce easily.
courtesy of vegalicious.org

Cream of Jerusalem Artichoke Soup

2010-03-28T18:34:00.000-07:00

Prep time: 20 min Cook time: 30 min

Original Recipe Yield 4 servings

Ingredients

2 tablespoons olive oil
2 onions, minced
1 pound Jerusalem artichokes, roughly chopped
2 potatoes, peeled and cubed
1 tablespoon brandy
1 tablespoon all-purpose flour
3 cups vegetable broth
3/4 cup heavy whipping cream
salt and pepper to taste
1/4 cup chopped fresh parsley, for garnish

Directions
1.Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.

2.Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.

3.Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

Nutritional Information
Amount Per Serving Calories: 491
Total Fat: 29.3g
Cholesterol: 92mg

www.allrecipes.com

Sauteed Sunchokes with Sunflower Seeds

2010-03-22T15:05:00.000-07:00

adapted from Vegetarian Cooking for Everyone by Deborah Madison

1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds
2 tablespoons sunflower seed oil, or other high heat oil such as peanut or grapeseed S & P to taste
3 Tablespoons sunflower seeds, toasted
2 Tablespoons parsley, chopped
1 teaspoon chopped thyme

Saute the sunchokes in the oil in a large skillet over high heat until lightly browned and tender but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes. Season to taste with S & P, add the sunflower seeds, parsley, and thyme, and toss well.
Serves 4-6.

Sunchoke Creamed Spinach

2010-03-17T15:09:00.000-07:00

8 oz. sunchokes, washed and peeled, and cut into ½ inch chunks
1 Tbsp butter
1/2 C heavy cream + 1/2 C water
1/2 tsp lemon zest
2 tsp lemon juice
2 large bunches of spinach, rinsed of all grit and dirt
SaltFreshly ground black pepper

Melt 1 tablespoon of butter in a saucepan over medium heat. Saute the sunchokes until they are light brown on the edges. Add half cup of heavy cream and half cup of water and simmer on very low heat until the sunchokes are tender, about 15 – 20 minutes. Puree the sunchokes in a blender or food processor, add some of the cream they were cooked in to thin the mixture.

In skillet heat 2 tsp of olive oil in a skillet over medium heat and sauté the spinach until it is wilted. Pour out until accumulated juices in the pan and use a spatula and press out as much liquid from the spinach as you can. Fold in the sunchoke puree, lemon zest, juice and season with salt and pepper.
www.nookandpantry.blogspot.com

Mushroom and Sunchoke Sauté

2010-03-14T13:24:00.000-07:00

Notes: Sunchokes are also called Jerusalem artichokes. If making up to 1 day ahead, cover and chill. To reheat, stir over medium heat until hot, about 5 minutes. Garnish with fresh rosemary or oregano sprigs.

Yield: Makes 10 to 12 servings

Ingredients

2 pounds assorted mushrooms such as chanterelle, porcini, portabella, morel, shiitake, or common white and brown
1/2 pound sunchokes
2 tablespoons olive oil
2 tablespoons butter or margarine
1 cup thinly sliced shallots
2 cloves garlic, minced or pressed
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
2 teaspoons chopped fresh oregano leaves or 3/4 teaspoon dried oregano
1/4 cup dry sherry
Salt and pepper

Preparation

Trim off any soil caked onto mushrooms. Trim and discard discolored stem ends and tough stems of shiitakes. Quickly immerse the mushrooms in water, swishing them around to release soil and insects, then lift from water and drain.
Cut large mushrooms into about 1-inch pieces; leave the small mushrooms whole.
Peel and coarsely chop sunchokes.
In a 5- to 6-quart pan over high heat, combine oil, butter, mushrooms, sunchokes, shallots, and garlic. Stir often until mushroom juices evaporate and the vegetables are browned, about 15 minutes.
Add rosemary, oregano, and sherry; stir until sherry evaporates, about 2 minutes.
Spoon vegetables into a serving dish. Add salt and pepper to taste.

Nutritional Information
Calories:87 (47% from fat)
Protein:2.3g
Fat:4.5g (sat 1.5)
Carbohydrate:9.5g
Fiber:1.1g
Sodium:25mg
Cholesterol:5.2mg

Sunset, December 1997
http://www.myrecipes.com/recipes/

Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes

2010-03-09T10:34:00.000-08:00

.Prep Time:10 min Inactive Prep Time:
Cook Time:50 min Level:
Easy Serves: 4 to 6 servings.

Ingredients

•1 head cauliflower, cut into bite-size florets
•1 pint Brussels sprouts, cut in 1/2
•1/2 pound Jerusalem artichokes, scrubbed and cut into 1-inch dice
•Extra-virgin olive oil
•Salt
•1/4 cup chopped chives

Directions
Preheat the oven to 375 degrees F.
In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.

Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.

Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

Recipe courtesy Anne Burrell
http://www.foodnetwork.com/

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