ROASTED SUNCHOKE WITH CREAMY GOAT CHEESE
Steps:
- Spread the sunchokes out evenly on a baking sheet. Season generously with salt and pepper and drizzle with 1/4 cup olive oil. Mix them around with your hands so everything gets evenly coated.
- Slice off the top part of the head of garlic to expose a small amount of the cloves. Place the head, root-side down, in a piece of aluminum foil. Season the top cut part with salt and pepper and drizzle with 1 tablespoon olive oil. Wrap the garlic in the foil, creating a package, and place it on the baking sheet with the sunchokes. Roast until the sunchokes are brown and slightly tender, 45 to 50 minutes.
- While the sunchokes are still hot, smash them with a potato masher or fork. They should be smashed but not completely mashed up.
- In a large bowl, combine the goat cheese, chives, a generous pinch of salt and pepper and the remaining 2 tablespoon olive oil. Add the smashed sunchokes. Take the garlic out of the foil. Squeeze the bulb so that the roasted cloves come out of the skins and fall into the bowl with the goat cheese and sunchokes. Stir it all up until the ingredients are blended and the sunchokes well coated. Serve immediately.
FETTUCCINE WITH SUNCHOKES AND HERBS
Provided by Florence Fabricant
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a 12-inch skillet. Add shallots and garlic and sauté on medium until they are soft but not brown. Add remaining oil, olives and sunchokes and sauté, stirring, 5 minutes. Season with salt. Cover pan and cook about 15 minutes more, stirring once or twice, until sunchokes are tender.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta until al dente, about 4 minutes. Remove 1 cup pasta water. Drain pasta.
- Add 1/2 cup pasta water, the rosemary and thyme to the skillet. Stir. Add drained pasta to skillet and using tongs or a large spoon, fold all the ingredients together. Add additional pasta water if needed to keep mixture moist. Add parsley. Season with salt and pepper. Serve with cheese.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 14 grams, Carbohydrate 63 grams, Fat 20 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 564 milligrams, Sugar 12 grams
ROASTED MUSHROOM AND SUNCHOKE BISQUE
The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup.
Provided by Percy Lee Owen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
- Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
- Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
- Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.
Nutrition Facts : Calories 273 calories, Carbohydrate 43.5 g, Fat 9.1 g, Fiber 4.9 g, Protein 7.1 g, SaturatedFat 1.3 g, Sodium 872.4 mg, Sugar 20.1 g
SUNCHOKE GRATIN
What's a sunchoke, you might ask? It's a Jerusalem artichoke, part of the sunflower family. They are gnarly and have a nutty flavor. This gratin will work well with any starchy root vegetable, such as potato, parsnip, turnip, or with fennel. Adapted from a local chef, James McDevitt.
Provided by threeovens
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Reduce cream in a heavy saucepan over medium heat by about 1/3. Slice sunchokes very thin with a mandolin or in a food processor.
- Butter a small casserole or 8 inch square baking dish. Arrange a thin layer of sunchokes. Top with a few spoonfuls of cream, a few spoons of both cheeses, salt and pepper. Continue layering until you have used all the sunchokes. The top layer should be cheese.
- Bake 45 minutes or until tender when pierced with a knife. Run under the broiler for a few minutes to brown top, if desired.
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- Cut the sunchokes crosswise into 1/2-inch pieces and place them on the prepared sheet pan. If you have a strangely shaped sunchoke, do your best to chop it into similar sized pieces so they all roast evenly. Next, toss the sunchokes with olive oil.
- Roast in the oven for 20-25 minutes, stirring once halfway through, until golden brown and fork tender. Sunchokes can quickly turn mushy if roasted too long, so keep a close eye on them the last 5 minutes of roasting.
- Remove the sunchokes from the oven and place them in a large bowl. Toss with lemon juice, toasted hazelnuts and parsley. Season with salt and pepper if desired. Enjoy!
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