End of season Root Recipes! Sunchokes & Burdock!

Sunchoke Salad Toppers - Better then croutons!

4-5 Jerusalem artichoke roots
1 tsp fresh chives
olive oil

Wash and clean roots with a vegetable brush. Thinly slice roots.
Chop chives
Place chives and roots in pan with small amount of olive oil.
Cook over med high heat until roots are crispy and lightly browned.
Allow to cool and serve over fresh salad.

Jerusalem Artichoke Soup

•5 ounces fresh morel mushrooms, halved and cleaned- May substitute any mushroom

•1 pound  fresh Jerusalem artichokes, scrubbed and sliced

•juice of 1 lemon

•3 tablespoons olive oil

•2 shallots, chopped

•1/2 cup white wine

•4 cups chicken or vegetable stock

•2/3 cup heavy cream

•2 tablespoons unsalted butter

•freshly grated nutmeg

•salt and pepper to taste

Cooking directions:

1. Wash and slice Jerusalem artichokes and place in lemon water.

2.Heat 2 tablespoons of the olive oil in a large saucepan. Add the chopped shallots and saute for 5 minutes while stirring. Add the Jerusalem artichokes, drained, and saute for another 5 minutes.

3.Add the white wine and cook until it's evaporated. Pour in the stock and season then bring to a boil. Lower the heat and simmer for 15 minutes until the Jerusalem artichokes are soft.

4.Stir in the cream. 

5.Heat the Jerusalem artichoke soup gently and adjust the seasoning to taste.

6.Warm the remaining oil and butter and saute the morel mushrooms for 5 minutes, season lightly and add the freshly grated nutmeg.

7.Serve garnished with morel mushrooms

Stir-Fried Burdock And Carrots

2 cups first year burdock root. Look for basal rosette.

2 cups fresh carrots

1 Tbsp. vegetable oil

1 tsp. sesame oil

2 Tbsps. sesame seeds

1 Tbsp. soy sauce

Wash and scrape the outer skin  of the carrots and burdock root(don't peel), then cut into matchstick-sized pieces. Place cut burdock root into a bowl of cold water to prevent them from turning brown.

In a large skillet or wok, heat the vegetable oil and sesame oil together. When it's hot, sprinkle in the sesame seeds and cook, stirring, for about a minute.

Drain the burdock and add with the carrots to the hot oil. Cook and stir over medium-high heat for about five to seven minutes or until slightly tender.

Add soy sauce and continue stir-frying for about ten minutes. The burdock will change color from milky white to shiny gray/brown. It will be crisp, crunchy, earthy, and delicious !

Serve over brown rice.