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Roasted Sunchokes with Buttery Bagna Cauda
Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
vegetable oil, sunchokes, olive oil, anchovy, cloves, red pepper, butter, lemon juice, parsley
cooking.nytimes.com
Sea Scallops With Sunchokes and Truffles Recipe
This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
bacon, milk, juice, sunchokes, artichoke, egg, shallot, chives, parsley leaves, olive oil, cider vinegar, scallops, cloves, truffle, watercress
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Sunchoke Pickle Relish
Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. "When I was a boy, I thought they were the funniest artichokes," he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.
salt, sunchokes, sweet onion, red bell pepper, dry mustard, flour, apple cider vinegar, sugar, turmeric, yellow mustard, pepper, celery seeds
www.chowhound.com
Seven-Vegetable Soup Recipe
A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
olive oil, yellow onion, jerusalem artichokes, parsnips, yukon gold, carrot, celeriac, fennel bulb, turnip, salt plus, vegetable broth, lemon juice, rosemary, red pepper flakes