Serves 4 (from Harmony Valley Farm 5/12/07 Newsletter)

Ingredients

1 Pound of sunchokes, unpeeled
2 ½ cups vegetable stock
½ bunch chives
1 cup milk
6 slices bacon (optional)
4 Tbsp sour cream (optional)
3/4 tsp salt
1/4 plus 1/8 tsp white pepper

Method:

1. Cut Sunchokes into 1" chunks.
2. Put into a medium saucepot and add vegetable stock.
3. Cover and bring to a simmer over medium heat. Simmer gently until the sunchokes are tender.
4. Remove from heat and drain off liquid into a separate container. Reserve the cooking liquid to add back to the soup to adjust the consistency.
5. In a blender, puree sunchokes, adding cooking liquid as needed to get a fine puree.
6. Cut chives into 1" pieces and blend into sunchokes along with milk, salt and pepper.
7. Pour the soup back into the saucepot and bring back to a simmer. Adjust seasoning with salt and pepper if needed.
8. Slice bacon into small strips and cook over medium heat in a sauté pan until crisp. Drain and reserve.
9. To serve, ladle hot soup into bowls and garnish with bacon and a dollop of sour cream if desired.

from Asparagus to Zucchini published by MACSAC

Ingredients

1 pound sunchokes
2 tablespoons lemon juice
3 tablespoons butter
1/2 tablespoon vegetable oil
salt & pepper
2 tablespoons finely chopped parsley

Method

1. Thinly slice chokes (you can leave the skin on) into 1 quart of water to which the lemon juice has been added.
2. Just before cooking, drain and dry sunchokes
3. Heat butter and oil in a skillet, add chokes and cook over medium-high heat, turning frequently, 4-6 minutes.
4. The chokes are done when lightly browned on the outside and tender on the inside.
5. Season with salt and pepper and sprinkle with parsley.

Serves 3 - 4 (from Harmony Valley Farm 5/12/07 Newsletter)

Ingredients

1 pound sunchokes, unpeeled
2 Tbsp olive oil
1 tsp chili powder
½ tsp cumin
1/4 tsp cayenne
1 tsp salt
1/8 tsp ground black pepper
1 Tbsp lime juice

Method

1. Preheat oven to 350° F. Cut sunchokes into 1" pieces.
2. In a medium bowl,combine oil, chili powder, cumin, cayenne, salt and pepper.
3. Toss sunchokesin oil mixture until well coated.
4. Transfer sunchokes to a baking dish or sheet tray and roast until tender, about 30 - 35 minutes.
5. Remove from oven and toss with lime juice.

From The Victory Garden Cookbook (as published in Harmony Valley Farm's 12/16/06 Newsletter)

Ingredients

½ pound Sunchokes
1 small onion, grated
¼ cup grated celeriac
2 Tablespoon lemon juice
2 eggs
½ teaspoon salt
Freshly ground pepper
Butter
Vegetable oil
Sour Cream and Applesauce

Methods

1. Wash and peel chokes and place in 1 quart water to which the lemon juice has beenadded.
2. Beat together eggs, salt and pepper.
3. Drain and dry chokes and grate directly into egg mixture, add onion and celeriac.
4. Heat equal amounts of butter and vegetable oil over medium-high heat, in a sauté pan, preferably no-stick. (The amounts of butter and oil depend on how many pancakes are cooking at a time. A 6-inch pan would call for a tablespoon each of butter and oil.)
5. Stir grated choke and egg mixture and ladle out approximately ¼ cup per pancake, which will spread to about a 3-inch diameter.
6. Cook until browned on each side, 8-10 minutes in all.
7. Serve immediately with sour cream or applesauce.

Want more recipes? Check out these sites:

Harmony Valley Farm's Sunchoke Recipe Page
About.com's Sunchoke Recipe Page
Epicurious' Sunchoke Recipe Page

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