Sunchokes (also known as Jerusalem Artichoke)

PURCHASE

Choose firm sunchokes. Avoid mold, blemishes, soft spots, cuts and wrinkles.

KEEP

Store in a plastic bag in the refrigerator for up to 1 week.

PREPARE

Rinse sunchokes under cool water before using in a recipe.

RECIPE

Sunchoke & Squash Soup

1- 2 lbs. Jerusalem artichokes, washed and cut 1/4 inch

1/2-1 butternut squash, peeled and cut into 1 inch cubes

1 bell pepper, seeded and sliced 1/4 inch

1 onion, diced

2 cloves garlic, minced

1 sprig fresh rosemary

5 cups chicken or vegetable stock (plus or minus)

Olive oil

Heat about 2 tablespoons of olive oil in a large pot over medium-high heat.

Add the onion, garlic, and bell pepper, and season with salt and pepper.

Cook about 5-6 minutes, stirring often, until onions are soft and translucent.

Add the cubed butternut squash, sliced Jerusalem artichokes, and sprig of rosemary and stir to combine. Add about 5 cups of broth, just covering vegetables (use slightly more or less as needed).

Bring the pot to a boil, then reduce to a low simmer and cover. Let cook about 30-40 minutes, until butternut squash and Jerusalem artichokes are very soft.

Remove rosemary.

In batches, puree the vegetable mixture in a blender and transfer to another pot (or return to the same, but using a new pot simplifies the process).

Bring the pureed mixture to a low simmer, adding more stock to thin the soup if necessary.

View more recipes from Food Co-op.