Raw Food Recipes + soup

Know Your Produce

Sunchokes, also called Jerusalem artichokes ((They’re not from Jerusalem, and they’re not artichokes.), are the roots of a plant in the sunflower family. Sunchokes look like bulging ginger roots with many stubby outcroppings. The ivory flesh has the consistency of water chestnuts and taste slightly sweet and nutty.
Select — Look for firm sun chokes that are evenly beige. They are available all year-round.

Store — Refrigerate in a plastic bag for up to 1 week. Once exposed to the air, sunchokes oxidize quickly and discolor. You can soak them in lemon water to avoid discoloration.

Preparation — Scrub sunchokes and don't peel them, all the are just below the surface of the skin.

These are the sunchokes we pulled out of our garden a week ago. They were planted about 3 years ago, each year we remember we have a crop and we start digging. No need to re-plant every year because there is always a few surviving in the ground and they do a good job at taking root. They are a bit like weeds in that sense.

Use Sunchokes as you would jicama, in salads, soups, mashed, dehydrated, the list goes on and one.

Creamy Sunchoke and Parsley Soup
serves 4
½ cup almonds
1 cup water
2 cups chopped sunchokes (approximately 3 sunchokes)
½ lemon, juiced
3 celery sticks, coarsely chopped
¼ cup chopped red onion
1 clove garlic, minced
1 small bunch curly parsley, coarsely chopped
1 teaspoon cumin
3 tablespoons olive oil, plus extra to drizzle
red pepper flakes
4 sprigs parsley

Combine almonds and water in the blender; process until smooth. Add sunchokes, lemon juice, celery, onion, garlic, small bunch of parsley, cumin and 3 tablespoons olive oil. Continue to blend until smooth and creamy. Transfer to four bowls.

Drizzle with extra olive oil and garnish with red pepper flakes and parsley.

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Know Your Produce + soup