Sauteed Sunchokes with Sunflower Seeds

What to do with all these knobby roots this time of year? Here is a new recipe for sunchokes that Terry tried out just a few nights ago, and was generous enough to share some with me! No need to peel the sunchokes, just scrub them well and slice them thinly. Terry chose to use peanut oil, a great decision! And I loved it so much I just had to let you all in on this amazing recipe from Vegetarian Cooking for Everyone by Deborah Madison.

Sauteed Sunchokes with Sunflower Seeds

1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds

2 tablespoons sunflower seed oil, or other high heat oil such as peanut to taste

3 tablespoons sunflower seeds, toasted

2 tablespoons parsley, chopped

1 teaspoon chopped thyme

Saute the sunchokes in the oil in a large skillet over high heat until lightly browned and tender, but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes. Season to taste with salt and pepper, add the sunflower seeds, parsley, and thyme, and toss well. Serves 4-6.

Jerusalem Artichoke Slaw

2tbsp each sour cream and mayonnaise
1 tsp each coarse mustard and finely chopped capers
2 tsp white wine vinegar
3/4 tsp kosher salt
1/4 tsp pepper
1 lb jerusalem artichokes, scrubbed well
1 large carrot, peeled
6 tsp roughly chopped flat-leaf parsley

1. Whisk together sour cream, mayonnaise, mustard, capers, vinegar, salt and pepper in a medium bowl
2. Cut jerusalem artichokes into fine matchsticks (you should have about 3 cups); to prevent browning, add them to the dressing as you cut them, and stir to coat. Cut carrot into fine matchsticks the same size as artichokes. Gently stir carrot and parsley into salad.
Serves 6

From Sunset, January 2011

The Best Winter Veg Coleslaw

from Jamie at Home, or Cook Your Way to the Good Life, a great book with 'how to' garden tips as well a recipes.

2 carrots
1 bulb fennel
1 golden beet, and/or turnip or rutabaga
1 small celeriac, or try the sun choke here
3/4lb red or green cabbage
1/2 red onion
1 shallot
1 lemon
Olive oil
Handful of fresh herbs maybe chives or chervil in the winter
1 cup plain yogurt
2 tbsp mustard
salt and pepper to taste

Peel root vegetables or scrub well. Shred the carrots, fennel and your choice of 2 of the other root veggies (small portion of large root probably). Put veggies into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over veggies and mix well to coat everything. Season to taste with salt, pepper and lemon juice.