I made it to the first summer farmers market of the year this past Saturday. It was a gong show, but I did manage to pickup (i.e. inhale) a cookie, some sunchokes and some kale. When I saw the sunchokes, also known as Jerusalem Artichokes, I had to get them since I have been meaning to try cooking with them for a really long time. All vegetables I have never cooked are on my list. Turnip, you are next.
I learned a few things quickly: peeling them is a bitch, they don’t cook evenly and they will remind you that you have eaten them several hours later.
Peeling them may be easy to get around, I found several people on the web who said they don’t bother peeling them – so I will have to try that next time. I think by cutting them into more even sized pieces they would cook a bit more evenly. And lastly, well, some times you just have to be a bit flatulent cause it tastes so good.
(I also used some old cheap pre-shredded Parmesan. I know, ew, I didn’t buy it but it needed to be used up and it melted funny as you can all see.)
My KitchenAid Pasta Attachment contest is open until end of day PST tomorrow. Don’t forget to enter! I am still enjoying all these pasta ideas!
1.5 lbs sunchokes
2 tablespoons butter
3 tablespoons freshly grated parmesan
salt and pepper
Put a large pot of salted water on to boil and set the oven to 400F. While you are waiting for the water peel the sunchokes. This will be annoying. Drop the sunchokes in the water and set a timer. (Note: I didn’t do this but I would recommend cutting them so they are close in size to regulate cooking time.) Start checking the sunchokes after 8 minutes. When they start just getting soft drain. Slice into 1/2″ slices. Butter a small baking dish and layer the slices. Dot with butter. Sprinkle with pepper and cover with parmesan. Bake for 8 minutes, if not brown yet turn on the broiler.[/print_this]