Jerusalem Artichokes ~ Sunchokes

[braided-rug]

Sunchoke Salad

Yield 4 to 6 servings

1lb sunchokes (Jerusalem artichokes)
2 teaspoons lemon juice
1/2 cup minced onion
2 tablespoons minced green pepper
2 ribs celery, minced
1 carrot, grated
1/2 cup mayonnaise
1 teaspoon prepared mustard
freshly ground black pepper to taste
salt to taste
garnishes: paprika; hard-boiled egg slices; minced parsley

Scrub chokes and steam until tender (about 12 minutes.) Chill. Peel chokes and slice into a medium sized serving dish. Sprinkle with lemon; add remaining ingredients except pepper, and salt, and the garnishes. Toss gently; add salt and pepper to taste. Garnish and serve cold.

ideals Meatless Meals Cookbook by Donna A. Paananen

[braided-rug]

Jerusalem artichoke and mushroom soup

Serving size: Serves 6
Cooking time: Less than 60 minutes
Course: Entree, Main
Favourite flavours: Soup

INGREDIENTS

1 tablespoon olive oil
20g butter
1 onion, finely chopped
1 garlic clove, chopped
500g Jerusalem artichokes, peeled and roughly chopped
300g cup mushrooms, chopped
1.2 litres chicken stock
salt and freshly ground black pepper
creme fraiche, to serve
2 tablespoons chopped parsley

METHOD

Heat oil and butter together in a large pan over medium high heat. Add onion and garlic and cook 2-3 minutes or until softened but not coloured.

Stir in artichokes and mushrooms and continue cooking for a further 5 minutes or until vegetables have started to soften.

Pour in stock; cover and bring to the boil. Reduce heat to medium and simmer for 20 minutes.

Puree soup with a stick blender until smooth; season with salt and freshly ground black pepper.

Divide soup among six warmed soup bowls and dollop with a spoonful of creme fraiche. Garnish with a sprinkle of chopped parsley and a twist of black pepper.

From: aww.ninemsn.com.au/article.aspx?id=279634

I must post my artichoke soup recipe.