barbaral@tekid.UUCP (06/02/83)
Do you have any recipes for sunchokes (Jerusulem Artichokes)? They are a tuber, and easy to grow. Boiled, they remind me of a potato, but I don't any other ways to prepare them.
marc@emory.UUCP (06/04/83)
Boiled or simmered seems to be standard method, I hope you enjoy this variation. Recipe compliments of Julia... Ingredients: 1/3 cup flour 6-7 cups cold water 3 Tb lemon juice 2 tsp salt 14-18 sunchokes Minced shallots, fresh olive oil, fresh lemon juice, salt, pepper, parsley, chives Place flour in saucepan and beat in water gradually to prevent flour from lumping. Add lemon juice and salt and bring to the simmer. Set the pan by your work surface and peel the sunchokes one by one - removing the little knobs along with the peel. Cut the sunchokes into 1/4 inch slices and drop them into the liquid as you proceed. When all are sliced, bring to the boil and simmer 15 to 20 minutes or until just tender when pierced with a knife. Let cool in liquid. Drain and toss gently in a sieve under cold running water, then toss with minced shallots, oil, lemon, salt, pepper, and herbs.