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Ingredients
3 sunchokes
¼ C almond milk
Pesto (optional)
Preparation
Scrub, peel, and quarter each sunchoke. Boil on the stove top for about a half an hour. Test with a fork to see if it is tender. Once tender, then strain the water off the cut sunchokes. Put the sunchokes into a high speed blender, add some almond milk and serve as a puree. If you wish to make a soup, add more water to the blender, ladle it into bowls and put a dollop of pesto in the middle.
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Ingredients
8 sunchokes
1 tsp olive oil
½ small onion chopped
2 cloves
1 cinnamon stick
few sprigs of fresh thyme
1 bay leaf
2 C. water
dash of Himalayan pink salt to taste
Preparation
Peel the sunchokes and chop coarsely. Heat olive oil in a pan and add the chopped onion, 2 cloves, cinnamon stick, and sprigs of thyme. Once the onion becomes translucent and slightly caramelized, add two cups of water and the cut up sunchokes. Bring to a boil then simmer for about 30 minutes until tender. Remove the whole spices. Add the sunchokes to a blender, strain the liquid and add (with the whole spices removed) to the blender. Purée. If more water is needed, add either almond or more water. Heat and serve with a dollop of pesto or sprinkle with little thyme leaves or float bits of fresh spring onion.
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Ingredients
½ C almond milk or
½ C vegetable stock
2 whole cloves
1 cardamon pod
8 sunchokes
3 sprigs lemon thyme
Himalayan salt dash
Grind of nutmeg
¼ C spelt breadcrumbs
1 tsp olive oil
Preparation
Preheat the oven to 425º. Heat the plant milk, infuse it with the 3 sprigs of lemon thyme, cardamon pod and 2 whole cloves. Allow the oven to heat while you prepare the sunchokes. Slice the sunchokes thinly. Use a little olive oil on an oven safe dish to coat the bottom of the pan. Layer the sunchokes overlapping. Sprinkle with lemon thyme (leaves only) add a dash of Himalayan pink salt, a grind of nutmeg. Repeat with the next layer and a third layer. Continue layering until the baking dish is filled. Strain the herbs and spices from the plant milk or stock. Pour additional plant milk over all. Dust the top with breadcrumbs and sprinkle salt, nutmeg, and little thyme leaves over the top. Drizzle with olive oil. Bake uncovered for twenty minutes. Reduce the heat to 375º and cook 30 minutes longer, until fork tender, or until the bread crumbs develop a golden crust. Can be served as is or on spelt toast fingers.
