Tag Archives | soup

Jerusalem artichokes are not artichokes, but tubers in the sunflower family.

Jerusalem Artichoke Soup, Gratin and Purée

A ray of sunflower to brighten your plate

Jerusalem artichokes are not artichokes, but tubers in the sunflower family.

Jerusalem artichoke. Sunchoke. Sun root. Earth apple. Whatever you call it, this earthy vegetable, the tuber of a species of sunflower, is a world traveler.

Enjoyed by Native Americans long before Europeans came to this part of the world, the Jerusalem artichoke was taken to Europe in the 1700s and quickly gained popularity. (The name Jerusalem artichoke, incidentally, has nothing to do with Jerusalem. It is said to be a corruption of the Italian word for sunflower—girasole.) Jerusalem artichokes continue to be an important part of French cuisine and are used throughout Europe. They are traditionally made into a distilled spirit in Germany. More locally, look for Sunchoke Brandy from KOVAL, the Chicago-based distillery.

Jerusalem artichokes form below the soil during the summer and fall, winter over well and are plentiful at Michiana farmers markets from February through May. They cook up into velvety soups and nutty baked dishes. (Note: Jerusalem artichokes contain inulin, which some individuals find difficult to digest. Start by eating small amounts.)

Selecting: Look for firm, crisp Jerusalem artichokes with smooth skin and no black … Read More

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JerArtichokeSoup

Know Your Peas and Quinoa

Inspired and Creative Vegetable Recipes and More from Acclaimed Chef Deborah Madison

Vegetable Literacy

Ten Speed Press, 2013 

One of my favorite cookbooks in recent years is the gorgeous Vegetable Literacy by the wonderful Deborah Madison. I had the pleasure of taking a cooking class with Madison many years back and her thoughtful, balanced approach to preparing food was as evident in the kitchen as it is in this book. (I still make her delicious turnip soup regularly.)

Madison is a master of flavor combinations, building complex and incredibly satisfying food out of seemingly simple ingredients. The same can be said about Vegetable Literacy, which takes the humblest of vegetables, like the Jerusalem artichoke, and turns them into something good enough to serve to company. Madison’s cookbook is a must for vegetarians and a treasure trove for home cooks wanting to increase their creativity and knowledge about vegetables. Highly recommended.

—Maya Parson, Edible Michiana editor

 Sun Choke Bisque with Pumpkin Seed Oil and Sunflower Sprouts

Recipe from Deborah Madison, Vegetable Literacy Serves 4 to 6

For those of you unsure about Jerusalem artichokes, a soup is a good place to start. The final soup is puréed, so you don’t … Read More

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