Sunchoke Bisque

2 tablespoons butter
1 tablespoon canola oil
2 cups chopped leek (white)
3 pounds sunchokes, roughly chopped
1 large russet potato peeled and roughly chopped
7 cups of vegetable broth
Salt and pepper
Extra olive oil for drizzling

Heat the butter and the oil in a heavy-bottomed pot over medium heat. Add the leeks and onions and sauté until slightly caramelized, about 15 minutes. Add the sunchokes, potatoes and broth. Season to taste with salt and pepper. Bring to a simmer, and let simmer until the potatoes and sunchokes are soft, about 15 minutes.

Puree the soup in a blender until smooth. If you prefer a thicker soup, keep some of the liquid in the pot when you ladle the soup into the blender.

Taste and adjust seasoning if necessary, and serve serve with a few drizzles of olive oil.

Makes 10 servings

From my favorite cookbook these days:
Wild Flavors from Didi Emmons

Root Vegetable Latkes

2 large eggs
2 generous cups loosely packed grated root vegetable(s)
3 tablespoons arrowroot, cornstarch, or potato flour
½ cup minced onion, leek, chives, or scallions
1 teaspoon salt
½ teaspoon freshly cracked black pepper 
½ cup canola or vegetable oil
Sour cream for garnish (about ¼ cup)

Line a baking sheet with paper towels for draining the cooked latkes.

Whisk the eggs together in a large bowl. Add the grated root vegetables, the starch, the onions, the salt, and the freshly cracked black pepper, and mix well.

In a cast-iron or an other heavy bottom skillet, heat the oil over medium-high heat. Once it is hot, using a soup spoon, spoon about 6 or 7 spoon full into the skillet, pushing them down with the back of the spoon. Turn the heat to low. Let the latkes cook until dark golden in the bottom, about 5 minutes. Flip the latkes over with a spatula and cook the other side for a few minutes, until it browns also. Then remove the latkes to the paper-towel-lined pan.

Continue frying latkes until you've used up all the batter.

Serve the latkes warm, with a dollop of sour cream on each one.

Makes 15 small (3-inch) latkes

From: Wild Flavors from Didi Emmons

Jerusalem Artichoke Gratin

1 lb Jerusalem artichoke
3 Tbsp butter
½ yellow onion
1 tsp dried thyme
1 tsp dried sage
3 Tbsp flour
2 cups milk, warmed
Salt and white pepper
¼ cup freshly grated Parmesan
Paprika for dusting

Preheat the oven to 400°F.

Fill a large saucepan with just enough water to cover the artichokes once they are added. Bring to a boil. Add the artichokes and cook, uncovered, over high heat until tender but still firm, about 15 min. Drain well and let cool. Peel and cut into ½ inch slices. Set aside.

In a saucepan over medium heat, melt the butter. Add the onion, thyme, and sage and sauté for 2 min. Add the flour and cook, stirring, for 1 min. Slowly add 1 cup of the warm milk, stirring constantly. As the sauce begins to thicken, slowly stir in the remaining 1 cup milk. Continue  to stir until thickened, 1-2 min. Season to taste with salt and pepper.

Mix the sauce with the artichokes and transfer to a 1½-qt (1.5-l) baking dish. Sprinkle with the cheese and dust with paprika. Place the baking dish on a baking sheet. Bake until the sauce bubbles and the cheese is golden, 10-15 min.

Serves 4


From:

Vermont Summer Muffins

3 cups white flour
4 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoon salt
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1 cup grated sharp cheddar cheese
1 cups grated zucchini or Jerusalem artichoke
3 tablespoons chopped fresh parsley
2-3 tablespoons chopped scallions
1 tablespoon chopped fresh dill (2 teaspoons dried)
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2 eggs
1 cup kefir
¼ cup melted butter

Preheat the oven to 350°.

Sift the dry ingredients into a large bowl. Add the cheese, zucchini, parsley, scallions, and dill and toss lightly to mix.

In another bowl, beat the eggs and then whisk in the buttermilk and melted butter. Add the wet ingredients to the flour-zucchini mixture and stir just enough to blend.

Spoon the batter into buttered muffin tins, filling them about ¾ full. Bake for about 30 to 35 minutes or until golden.

Yield about 18 muffins

Adapted from: