Mariquita Farm

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Sunchoke Saute Photo Essay
Sunchoke Recipes

Harvested Sunchokes Ready to cook.

Peeled (left) and Scrubbed (right)
Sliced and in the hot oil in the pan
Half Cooked
cooked, with the parsley and sunflower seeds
Plated: Sauteed Sunchokes with Sunflower Seeds
Sauteed Sunchokes with Sunflower Seeds

adapted from Vegetarian Cooking for Everyone by Deborah Madison

1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds
2 tablespoons sunflower seed oil, or other high heat oil such as peanut or grapeseed S & P to taste
3 Tablespoons sunflower seeds, toasted
2 Tablespoons parsley, chopped
1 teaspoon chopped thyme

Saute the sunchokes in the oil in a large skillet over high heat until lightly browned and tender but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes. Season to taste with S & P, add the sunflower seeds, parsley, and thyme, and toss well.

Serves 4-6.

 



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