Friday, October 31, 2014

#10 Jerusalem Artichoke White Bean Spread

"Spread" the word, this is good

8-10 Jerusalem Artichokes: peel then boil until soft
5 large cloves of garlic: boil them with Jerusalem 'chokes 
4 ounces of cannellini beans (half a can or 1/2 cup cooked)
2 tbsp of Olive Oil
Artist Julia Haack taste tests
1 tsp lemon  
Sea Salt & Pepper

Blend ingredients in a blender or food processor
Adjust lemon, olive oil, salt to taste
Top with a sprig of an herb like mint or oregano

Spread on crackers, flatbread, or on bread with sandwich fillers, and as a dip with vegetables and chips. 

Submitted by Isobel

Thursday, October 23, 2014

#9 Jerusalem Artichokes with Lentils on Noodles

Jerusalem artichokes, globe artichokes, lentils, herbs, served on soba (buckwheat) noodles. Jill Irwin concocted her version based upon Deborah Madison's recipe in her book, "Local Flavors".  Jill is an active blogger about adventures in the Northwest and submitted this recipe to us via a link to her blog post full of notes, photos of the steps and the recipe.

Photo by Jill Irwin, from

Tuesday, October 21, 2014

#8 Vegan Sunchoke Gratin

Sunchoke Gratin

1.5 pounds Jerusalem artichokes (sunchokes)
1 chopped yellow onion
2 tbsp cooking oil (olive oil, or other favorite vegetable or nut oil)
1 well cooked and mashed potato
1/2 c. of the cooking liquid
Salt & pepper
Fresh thyme, chives or parsley
1/2 c. toasted bread crumbs
Optional: finely chopped bits of 6 grit-free dried shiitake mushrooms,  (or use purchased powder of shiitake or other mushrooms, see below)

Preheat the oven to 425 degrees

Sauté onion in 1 tbsp oil, salt while cooking, and set aside. Peel sunchokes and cut into 1/2 inch slices. Drop in boiling water. Precook about 3 minutes until not crispy anymore. Drain, reserving 1/2 cup of the liquid and place in a flat casserole dish. Add sautéed onions, thyme, broth and stir. Mix in mashed potato. Sprinkle bits of chopped mushrooms on top. Mix toasted breadcrumbs with remaining tbsp of oil, then cover the casserole. Bake in hot oven until bubbly and golden on top, about 12-15 minutes.

Dairy version: Add 2 or more tbsp of cream to the mixture and 1/2 cup freshly grated gruyere cheese (or parmesan, swiss, cheddar) then bake.

Monday, October 20, 2014

#7 Jerusalem Artichoke Fish soup

Lots of steps here but worth the effort for a special occasion. Nuggets of Jerusalem artichokes in a creamy saffrony fish soup broth made special with scallops, or more affordable with cod or snapper. 

10 medium Jerusalem artichokes
2 shallots (optional)
1 yellow onion
1 pinch of saffron (lower cost alternative:1/4 tsp curry powder or pinch of turmeric)
1 tbsp lemon juice
1 tsp lemon zest
Scallops (about 8 small bay scallops per person, 3 medium, or one extra-large sea scallop) or 1/4# white fish per person
5-6 cups clam broth or seafood broth
1 cup milk
2-3 tbsp of heavy cream
1/4 cup toasted slivered almonds
Chopped fresh herbs or parsley

Soak a pinch of saffron in a few tablespoons of warm water, set aside. 
Heat clam or fish broth in a sauce pan and keep warm.
Sauté chopped shallots, chopped onion in butter until glassy. 
Add 8 medium peeled and chopped acorn sized Jerusalem artichoke chunks, 1/2 cup of broth or more, salt and pepper, cook until tender. Set aside some chunky mixture to add in later. Puree the mixture in a blender, adding a little additional broth to help blend. 

Sauté scallops or other white fish with lemon, salt and pepper, in butter until browned. Set aside. Add 1/4 cup broth (or white wine), to deglaze the pan, then add saffron and lemon zest and heat for an additional minute and add liquid back to the pan of broth.

Combine the broth, puree, and 1 cup of milk and 3 tbsp of cream.  Serve soup, adding scallops and topping with chopped parsley and chopped almonds.

Serves 4

Inspired by Anne Sheasby’s recipe in “The New Soup Bible”

Saturday, October 11, 2014

#6 Quinoa Sunchoke Pilaf

Sam, the administrator down at the Rainier Valley Food Bank shared this recipe with me. They were delighted to get our delivery of Jerusalem artichokes from Bradner Gardens. He mentioned that recipes  vegetables that are less commonly known is really helpful, and this comment confirmed my mission with this blog. Connect community to community crops through recipes. disclaimer: he hasn't made this recipe and neither have I. I've presented it pretty much as written.

1/2 c. quinoa
2 tbsp oil
1/2 cup chopped onion
1-1/4 c vegetable (or chicken) broth
1 c. peeled, chopped sunchokes
1/4 tsp pepper


Rinse quinoa. Drain well.

Heat the oil in a 2 quart saucepan over medium high heat. Add the rinsed quinoa and cook, stirring until it cracks and pops, about 3-5 minutes. Add the onion and cook, stirring until the onion is soft.

Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.

Yield: 6-8 servings

Friday, October 10, 2014

#5 Sunchoke, Beet and Cheese Sandwich

A variety of root vegetables grated and mixed with dressing make a nice sandwich.
This sandwich is made with cooked and grated golden beet and cooked and grated sunchokes (boiled about 2 minutes), blended with a little mayo and crumbled blue cheese, dash of rice vinegar, salt and pepper. Arugula is the green.