Jerusalem Artichoke

November 2, 2009


Sunchoke Dip

This is a tuber of many names: sunchoke, sunroot and earth apple, in addition to Jerusalem artichoke. It is not from Jerusalem, nor is it an artichoke. It’s actually a member of the sunflower family, and it has a wonderfully earthy and nutty flavour. It kind of looks like a knobbly ginger root. I like to make a rich dip out of them.

Makes about 2 cups

1/4 cup olive oil

1 shallot, sliced

9 cloves of garlic

4 cups Jerusalem artichokes, chopped

1/2 teaspoon sea salt

Warm olive oil over medium-low heat in a large pan. Add shallots and garlic, and cook gently until softened. Add sliced sunchokes, and toss to coat. Cook, turning occasionally, for about ten minutes or until sunchokes are cooked through and tender. Remove from heat and let cool for a bit before pureeing. Taste and season with a little more salt, if you wish. Call it what you like, I call it delicious. Raw vegetables are a superb choice of vehicle for getting the dip from bowl to mouth.


Jerusalem Artichoke aka sunchoke sunroot earth apple


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