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Earth Eats

Brussels Sprouts And Sunchokes Aren't Your Typical Veggies

By Annie Corrigan
Published October 29, 2019 at 2:33 PM EDT

Sunchokes (Jerusalem Artichokes)

The Jerusalem Artichoke is neither from Jerusalem, nor does it look much like an artichoke…it's actually a type of sunflower that grows in the eastern US and is cultivated for its tuber which is used as a root vegetable.

We have two recipes for you today, that both use the same set of ingredients (so you can just make one trip to the store and try out both preparations).

First, we start with a sunchoke soup and then move on to a sunchoke puree that makes an excellent topping for game, fish, or vegetarian dishes.

Sunchoke Soup

Ingredients:

  • 2 ounces olive oil

  • 2 onions

  • 6 cloves garlic

  • 2 pounds sunchokes

  • 2 potatoes

  • 1 apple – peeled and cored

  • 5 sprigs thyme

  • 1 bay leaves

  • 3 quarts water

  • 1 cup cream

  • ¼ teaspoon nutmeg

  • salt and pepper to taste

    • Directions:

    1. In a large pot on medium high, add the olive oil, onions, and garlic. Cook gently for about 3-4 min.

    2. Add herbs, sunchokes, potatoes, and water, simmer until veggies are very tender.

    3. Add the cream and bring to boil, then remove from the heat.

    4. Puree in blender until smooth. Pass through fine strainer.

    5. Season to taste then chill the soup in an ice bath.

      6. Note: You can garnish this soup with crab meat or diced raw sunchokes.

      Sunchoke Puree with Apple and Spices

      Ingredients:

      • 1/2 pound sunchokes – peeled and cut into small pieces

      • 3/4 pound potatoess – peeled and diced

      • 1 apple – peeled and diced

      • water to cover

      • 3 tablespoons butter

      • 1/2 cup cream

      • 1/4 teaspoon of nutmeg

      • 1/2 teaspoon minced garlic

      • pinch of sugar

      • pinch of salt

      • freshly ground pepper to taste

        • Directions:

        1. Place sunchokes, potatoes and apple in a sauce pan and just cover with water.

        2. Bring to a boil and cook until both potatoes and sunchokes are tender.

        3. Drain and mash together with butter, cream, spices, garlic and seasonings.

          4. Ingredients:

          • 1 1/2 pound brussels sprouts, freshest you can find

          • 3 tablespoons extra-virgin olive oil

          • 2 – 3 tablespoons fresh lemon juice

          • 1 teaspoon fresh thyme leaves

          • 1/3 cup fresh scallions or chives, minced

          • 1 teaspoon dijon mustard

          • 1 teaspoon minced garlic

          • 1 1/3 cups toasted sunflower seeds

          • 1/4 cup parmesan cheese

          • pinch of red pepper flakes

          • salt and pepper to taste

            • Directions:

            1. Shred the Brussels sprouts thinly using your sharpest knife or a kitchen mandolin.

            2. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss with the remaining ingredients being careful not to break up the sprouts too much.

            3. Taste and adjust the seasoning with salt and pepper.

              4. Serves 4 – 6.

              Earth Eats' News Stories In The Podcast:

              • USDA Releases New Nutrition Plans For School Meals

              • World Food Prices Soar To 20-Year High

              • 75% Of Young Children Drink Caffeine, Study Finds

                • Earth Eats
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