|
|
|
In Season: Sunchoke Recipes
Adam Erace shares two companion recipes for your sunchoke-eating enjoyment.
In Season: Sunchoke Recipes
For the first ever In Season cooking column, I wrote about sunchokes. In case you missed it, (1) rude, and (2) here is a four-sentence recap of the nutty, gnarly tubers: They're weird looking. They're delicious. They're easy and quick cooking. They're good for you, but not in gas-producing excess. As promised, here are two sunchokes recipes, one from yours truly, the other from Josh Lawler, chef at Farm and the Fisherman.
Mashed Sunchokes with Roasted Garlic and Chives
3 pounds fresh sunchokes, scrubbed and cut into 1/4-inch slices
1/2 cup buttermilk
2 tablespoons butter
1 head garlic
1 tablespoon olive oil
6 chives, plus more chopped for garnish
Salt and pepper to taste
- Preheat the oven to 450. Place garlic bulb in the center of a five-by-five square of tin foil. Drizzle olive oil over the garlic and dust with salt and pepper. Fold up corners and sides of the foil to make a tent. Place on a cookie sheet and roast in the oven until soft, 45 minutes to 1 hour. Remove from oven and allow to cool.
- While the garlic is cooling, place sunchokes in a deep pot and cover with cold salted water. Bring to a boil over a high heat and cook until soft, about 15 minutes. Drain and transfer to a food processor.
- When the garlic is cool enough to handle, press on it with the back of a spoon or butter knife to extract the soft, sweet roasted cloves. Add the roasted garlic to the sunchokes in the food processor. Add buttermilk, butter and whole chives. Pulse to until combined, longer if a smoother consistency is desired. Season with salt and pepper and garnish with chopped chives.
Sunchoke Soup with Crispy Quinoa
2 pounds of sunchokes, scrubbed well, sliced in 1/4 inch slices
1 onion, sliced
2 carrots, peeled and sliced
2 stalks of celery, washed and sliced
2 cloves of garlic, peeled and crushed
2 quarts of strong vegetable stock
2 cups of whole milk
2 lemons, to juice
1 tablespoon of sugar
Salt and pepper to taste
- Place the sliced sunchokes in a bowl and season with salt and one tablespoon of sugar. Let the sunchokes sit for 30 minutes to allow some of the liquid to be extracted.
- Sweat the onions, carrots, celery, and garlic in a covered pot with olive oil until very soft, mushy. After that, add the sunchokes and the extracted liquid.
- Cook on medium heat uncovered - be sure to stir often since the sunchokes will caramelize if they sit too long on the bottom of the pot.
- When the sunchokes are completely soft, add the vegetable stock and bring that up to a simmer. Let that simmer for fifteen minutes.
- Add the milk, bring that up to a simmer. Let it simmer for five minutes.
- Once that is completed, take it and, using a handheld blender, blend it until the soup is smooth. Season with lemon juice, salt and black pepper to taste.
Garnishes
Apple Butter
Crispy Quinoa - Cook quinoa according to package - dry, crisp in olive oil.
Confit Chicken - picked and seasoned with salt and pepper
Toasted Walnuts, chopped
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
