List all recipes for: Sunchokes
Leek and Sunchoke Soup
1/2 lb sunchokes
Juice of half a lemon
2 teaspoons olive oil
¾ cup sliced leeks
1 small onion, chopped
1 small stalk celery
1 garlic clove chopped
3 cups good quality chicken stock
½ teaspoon dried tarragon or 1 teaspoon fresh
salt and pepper to taste
1/4 cup yogurt
Minced parsley for garnish
Scrub the chokes well, then slice and drop them into a bowl of cold water with the juice of 1/2 lemon as they are being prepared. In a large soup pot, heat the olive oil and sauté the leeks, onion, and celery, stirring occasionally, for about 10 minutes or until soft. Add the drained sunchokes and garlic and sauté a few minutes longer. Add the chicken stock and tarragon. Bring to a boil, cover, and simmer for 20 to 30 minutes or until the sunchokes are very tender. Let cool slightly. Puree in a blender or use an immersion blender, then heat gently with the yogurt and season with salt and pepper, to taste. Heat through and ladle into soup bowls. Garnish with a sprinkle of parsley.
Leek and Sunchoke Soup
1/2 lb sunchokes
Juice of half a lemon
2 teaspoons olive oil
¾ cup sliced leeks
1 small onion, chopped
1 small stalk celery
1 garlic clove chopped
3 cups good quality chicken stock
½ teaspoon dried tarragon or 1 teaspoon fresh
salt and pepper to taste
1/4 cup yogurt
Minced parsley for garnish
Scrub the chokes well, then slice and drop them into a bowl of cold water with the juice of 1/2 lemon as they are being prepared. In a large soup pot, heat the olive oil and sauté the leeks, onion, and celery, stirring occasionally, for about 10 minutes or until soft. Add the drained sunchokes and garlic and sauté a few minutes longer. Add the chicken stock and tarragon. Bring to a boil, cover, and simmer for 20 to 30 minutes or until the sunchokes are very tender. Let cool slightly. Puree in a blender or use an immersion blender, then heat gently with the yogurt and season with salt and pepper, to taste. Heat through and ladle into soup bowls. Garnish with a sprinkle of parsley. Makes 6 servings.
Roasted Sunchokes
1 pound sunchokes, scrubbed and cut into 1-inch pieces
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Preheat the oven to 400˚F. Toss together the sunchokes and oil in a large bowl. Season generously with salt and pepper. Spread on a baking tray and roast for 35 to 40 minutes, or until tender and golden brown. Transfer to a bowl and serve immediately.
