2 medium Jerusalem Artichokes (sunchokes)
2 c spelt or whole wheat flour
1 tsp baking soda
1 tsp baking powder
Herbs: basil, coriander, thyme, sage, dill…any of your favorites
½ tsp salt
½ each of a turnip and parsnip
1 stalk celery
½ cup soy milk
½ to 1 c water
2 Tbsp maple syrup
1. Preheat oven to 350 F
2. Finely chop artichoke into very small pieces and place in bowl with spelt/ flour, baking soda, baking powder, herbs and salt
3. Grate carrot, turnip and parsnip and add to mix.
4. Finely slice celery and add to mix
5. Add soy milk, maple syrup and enough water to moisten the entire mixture
6. Pour into greased baking pan or bread pan and bake for 30-35 minute or until skewer pierced through middle of bread comes out clean.
7. Remove from pan and cool on rack.
Yields 1 loaf
Recipe source: A Meal for All Seasons by OPIRG Guelph
1 medium yellow onion diced
¼ c butter
1 c white wine or apple cider
2 pounds (about) of peeled or scrubbed Jerusalem artichokes diced
1 medium Yukon Gold potato peeled and sliced
4 c of chicken stock or vegetable stock
2 sprigs of fresh thyme or 1 teaspoon of dried
½ c of cream, half and half works, for richer taste use whipping cream (35%)
salt and pepper to taste
truffle oil, or any other aromatic oil and croutons are optional
1. Saute onions in butter until translucent, add wine or apple cider , reduce volume by half.
2. Add Jerusalem artichokes, potato, stock and thyme, bring to a boil, reduce heat and simmer until veggies are done. Discard thyme sprigs if used.
3. In a blender puree soup in batches until smooth
4. Add cream and season with salt and pepper.
5. Heat to serving temperature, making sure not to boil again
6. Garnish with a swirl of aromatic oil and croutons once you have ladled the soup into serving dishes. This is optional but looks pretty.
7. This quantity serves 4 to 6 people.
Caution: Jerusalem Artichokes cause flatulence in some people, so it is best not to eat this soup just before a yoga class.