Stephen Albert
• Peel and chunk sunchokes, simmer in water with a squeeze of lemon until just tender about 10 minutes, drain and dress with lemon juice, olive oil, and chopped parsley. Add cubed avocado and sprinkle with crumbled bacon.
• Cook sunchokes with potatoes, onions, celery, and herbs. Purée and add milk, cream, or butter to taste. This is called Palestine soup.
• Gently cook thinly slice sunchokes in butter for 5 minutes, add chicken stock to cover, simmer until tender, then add heavy cream, a little nutmeg and a squeeze of lemon juice.
• Grate carrots and sauté them gently while you grate chokes into acidulated water. When the carrots are almost tender, squeeze sunchokes dry, add them to the carrots and stir-fry until tender.
• Boil sunchokes with their skins in slightly salted water with a teaspoon of oil for 15 minutes, Peel and mash; add butter and chopped parsley, sorrel or chive for seasoning.
• Mash sunchokes with potatoes.
• Add raw sunchokes to salads.
• Add thin sliced sunchokes to a tray of raw vegetables.
• Use sunchokes as a substitute for water chestnuts in Asian dishes.
• Deep fry thin slices to make nutty chips.
• Make savory pancakes by shredding sunchokes and combining them with flour, egg and shredded onion.
• Roast tossed with oil.
• Cook until tender then serve cooled and sliced in a salad.
• Serve peeled raw with mushrooms and a vinaigrette dressing.
• Cook and then purée sunchokes.
• Sauté sunchoke slices with tomatoes or toss them with butter and seasoning as a side dish with meat or poultry.
• Use sunchokes as an extender in meat loaf.
