Winter Sunchoke Soup with Cilantro Pesto

Ingredients: Winter Sunchoke Soup: 2 cups (500 mL) peeled and chopped sunchokes (about 1 pound/450 g) 1 cup (250 mL) small cauliflower florets 3 cloves garlic, unpeeled 2 tablespoons (30 mL) extra-virgin olive oil Salt and freshly cracked pepper ½ cup (125 mL) raw cashews, soaked in water for at least 4 hours, drained, and rinsed 4 cups (1 L) low-sodium vegetable stock, divided 1 tablespoon (15 mL) white miso ½ teaspoon (2 mL) ground cumin ½ teaspoon (2 mL) dried thyme Cilantro Pesto 1 cup (250 mL) lightly packed fresh cilantro leaves ¼ cup (60 mL) raw almonds ¼ cup (60 mL) olive oil ½ jalapeño pepper, seeded and chopped ⅛ teaspoon (0.5 mL) salt Zest of ½ lemon 1 tablespoon (15 mL) freshly squeezed lemon juice Preparation: Preheat the oven to 400˚F (200˚C). Make the Winter Sunchoke Soup On a baking sheet lined with parchment paper, toss the sunchokes, cauliflower, and garlic with the olive oil, a generous pinch of salt, and a few cracks of pepper. Roast for 25 to 30 minutes, until the cauliflower is golden brown at the edges. Watch carefully after 15 minutes so that the garlic does not overcook. Remove the garlic if done before the other vegetables. Make the Cilantro Pesto Meanwhile, in a high-speed blender, add the cilantro, almonds, olive oil, jalapeño, salt, lemon zest and juice and purée. Scrape the pesto into a small bowl and set aside. Rinse the blender. Remove the vegetables from the oven. Carefully remove the skin from the roasted garlic and discard. Add the roasted vegetables, garlic, and cashews to the high-speed blender, then add enough vegetable stock to cover and purée until smooth. Pour the soup into a medium pot and heat over medium-low heat. Stir in the remaining vegetable stock, miso, cumin, and thyme and season to taste with salt and pepper. Once heated, ladle the soup into bowls, swirl a spoonful of Cilantro Pesto on top, and serve. https://www.penguinrandomhouse.ca/recipes/1360/winter-sunchoke-soup-cilantro-pesto

Sunchoke Pizza

Ingredients:

• 1 sunchoke
• 1 tablespoon roughly chopped fresh rosemary 
• Large pinch or two shredded Parmigiano-Reggiano 
• 2 to 3 whole leaves lacinato kale, stems trimmed 
• Olive oil, for drizzling
• Salt
• One 12- to 13-ounce ball your favorite pizza dough
• All-purpose flour, for dusting
• Small handful shredded whole-milk mozzarella (1/2 to 3/4 cup)
• Small handful shredded fontina Val d'Aosta cheese (1/2 to 3/4 cup)
• Creme fraiche or thinned down sour cream, for drizzling 

Instructions:

1. Heat your oven as high as it will go (500 to 600 degrees F) with a pizza stone set on the bottom floor for 30 minutes before cooking the pizza.
2. Slice the sunchoke as thinly as possible with a mandolin into a bowl. (You should get enough pieces to make a thin layer that covers the whole pie.) Toss together the rosemary, Parmigiano-Reggiano, kale, a generous dash of olive oil and a generous pinch of salt, coating everything evenly and massaging the kale to soften it up. Taste for salt and adjust if necessary.
3. Stretch out the dough into a 12-inch round, first pinching a hearty edge for the crust, then gently stretching to reach 12 inches. Generously flour a pizza peel and lay down the round. Quickly lay down the mozzarella, then an even layer of the sunchokes, followed by the kale. The kale should not cover the pie evenly like the sunchokes, but add an accent of color and crunchiness. Top the pie with the fontina and slide onto the pizza stone.
4. Cook until the pie is evenly browned, 6 to 8 minutes. Pull the pie onto a flat metal pie pan or the underside of a baking sheet so it's easy to slide off onto a cutting board. Cut the pie into 6 even pieces and drizzle with creme fraiche.

https://www.cookingchanneltv.com/recipes/sunchoke-pizza-2060358

Roasted Sunchokes with Garlic and Herbs

Ingredients:

• 1½ pounds sunchokes, sliced in half, length-wise
• 2 tablespoons olive oil
• ½ teaspoon course kosher salt
• Cracked fresh pepper
• 1 sprig of fresh rosemary or thyme, leaves removed
• 3 to 4 cloves of garlic, peeled and left whole

Instructions:

1. Preheat the oven to 425 degrees F.
2. Scrub the sunchokes under cold running water and slice in half length-wise.
3. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Sprinkle with the salt, pepper and rosemary (or thyme). Turn sunchokes cut side down and bake for 35-45 minutes, tossing once or twice, until tender and golden brown.

https://www.nerdswithknives.com

Roasted Sunchoke and Mushroom Bisque

Ingredients:

• 2 pounds sunchokes, scrubbed and cut into 1/3-inch slices
• 1 large potato, preferably Yukon Gold, scrubbed and cut into wedges
• 6 large garlic cloves
• olive oil, sea salt and freshly ground black pepper
• 1 large onion or 2 leeks, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons butter, plus more for the mushrooms
• 8 ounces mushrooms, thickly sliced
• 1/2 cup heavy cream
• 1 tablespoon fresh chopped sage or thyme leaves

Instructions:

1. Preheat the oven to 425 degrees. In a large bowl, toss the sunchoke slices, potato wedges, and whole garlic cloves with olive oil and a few pinches of sea salt. Transfer them to a sheet pan (use two if they’re too crowded on one pan) and roast until the tubers are browned in some places, about 45 minutes.
2. Heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter in a large, heavy soup pot. Add the onion and cook over medium heat for several minutes, stirring occasionally. Add all of the roasted vegetables along with 1 teaspoon of sea salt and 1 cup of water. Cook over medium heat for 4-5 minutes, stirring occasionally, then add another 9 cups of water and any brown juices that remain on the sheet pan(s). Simmer soup, covered, for about 20 minutes or until vegetables are tender.
3. In the meantime, heat a saute pan over high heat with a little olive oil or canola oil, until it’s very hot. Add the sliced mushrooms along with a good pinch of salt, and cook until they’re nicely seared and brown. Season with a little freshly ground black pepper and set aside (you can reserve a small portion to use for garnishing the bowls.)
4. When soup is done cooking, use an immersion blender (or a regular blender, or food processor — if you use these methods, you’ll need to work in batches) to puree the mixture. I like to leave a little bit of texture in my soup, and flecks of brown from the sunchoke skins. Stir in the cream, mushrooms, and chopped sage (or thyme.) Taste for salt and adjust to your liking; add freshly ground black pepper.
5. Serve, optionally garnished with a little mound of browned mushrooms and more chopped herbs.

https://eggsonsunday.wordpress.com

Roasted Sunchoke Soup with Carmelized Shallots

Ingredients:

• 3 1/2 cups scrubbed and peeled sunchokes, cut into 1″ pieces
• 3 cloves of garlic
• 1 medium yellow onion, cut into 1″ pieces
• 4 large shallots, thinly sliced
• 2 tablespoons grape seed oil
• 2 tablespoons coconut oil
• 1 1/2 cups almond milk (unsweetened)
• 1 1/2 cups low sodium vegetable broth
• 1/2 + teaspoons sea salt
• fresh thyme for garnish

Instructions:

• Preheat oven to 375 degrees
• Thoroughly clean sunchokes, use a paring knife to peel off the skins.
• On a large baking sheet combine onion, garlic cloves and sunchokes. Sprinkle with a couple hearty pinches of sea salt.  Toss vegetables in 2 tablespoons of grape seed oil and cook for 15- 20 minutes or until sunchokes can be easily pierced with a fork.
• While vegetables are roasting combine shallots and coconut oil in a nonstick pan.  Heat over very low heat, stirring every 7 minutes, until browned and slightly crispy.  The trick to the best caramelized shallots is to cook over the lowest possible heat!  If cooking with an electric oven consider using a flame deflector.
• In a medium soup pot combine roasted vegetables, almond milk, vegetable broth and sea salt.  Bring to a low boil and cook for 3-5 minutes, until sunchokes are easily crushed with a fork.
• Transfer soup to a blender and blend until creamy.  Add more sea salt to taste.
• Garnish soup with caramelized shallots and thyme.  Serve immediately!

ahouseinthehills.com/2014/01/23/roasted-sunchoke-soup-with-caramelized-shallots/

Easy Roasted Sunchokes

Ingredients

• 1lb Sunchokes (Jerusalem Artichokes), scrubbed
• ½ tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon fresh chopped Italian or curled parsley

Instructions:

• Preheat oven to 450 degrees
• Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
• Toss in a medium sized bowl with olive oil, salt and pepper until coated
• Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
• Sprinkle with fresh parsley. Serve plain or with a side of ketchup.

oliveandherb.com/home/easy-roasted-sunchokes-paleo-fries/