Sunchokes, also known as Jerusalem artichokes, are a funny-looking tuber with a delicate, artichoke-like flavor, and they have been growing in popularity in recent years. They really lend themselves to soft purees and soups-here they are a major ingredient in the creamy base of a quinoa risotto.
I have to admit, I don’t cook with them often, but was pleased with the result. I like to explore little used ingredients! They are a little hard to peel but are worth persevering.
In order to bring out the nutty flavor of the sunchokes, roasting is definitely the way to go! They don’t need long-just 15-20 minutes or so at 350 F. Be sure to stir them halfway through so the roast evenly.
I roasted them peeled and whole-some are for pureeing and others will be served on top of the risotto.
AND you can serve the extra sunchoke puree as delicious, creamy soup!
Earthy maiitake mushrooms add richness and complement the flavors of the roots vegetables perfectly.
Enjoy!
- 1 lb. raw sunchokes, peeled
- ½ cup raw cashews, soaked
- 2 cups filtered water
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup raw quinoa, rinsed
- ½ cup water
- 1 Tablespoon coconut oil
- 2 Tablespoons minced white onion
- 1 clove garlic, minced
- ¼ cup dry white wine
- 1 Tablespoon nutritional yeast
- ½ cup sunchoke cashew cream
- salt and pepper to taste
- 2-3 golden beets, peeled and roasted whole with the sunchokes
- ¼ lb. maiitake mushrooms, roasted 10 minutes
- 1 small bunch frisée
- balsamic glaze for garnish
- Pre-heat the oven to 350 F.
- Peel the sunchokes and golden beets and toss with a little olive oil and salt. Place on a baking sheet and roast for 15-20 minutes or until tender.
- Place ½ cup of the roasted sunchokes in a blender with the cashews, water, salt and pepper.
- Blend until smooth. Set aside until ready to use.
- Toss the maiitake mushrooms in a little oil and roast in the oven for 10 minutes.
- Bring ½ cup of water to a boil and add the quinoa. Turn down the heat to a simmer and cook covered for 15 minutes. Turn off the heat and allow to sit covered for 5 minutes.
- Heat the coconut oil in a pan and add the onions and garlic. Sauté on low until golden brown.
- Add the white wine and simmer until reduced in half.
- Add the quinoa, nutritional yeast and Cashew Sunchoke Cream.
- Heat the mixture, adding water as needed, and simmer gently until the risotto thickens and becomes creamy.
- Season with salt and pepper to taste.
- To serve, top with roasted maiitakes, slices of the extra roasted sunchoke and golden beet, leaves of frisee and a drizzle of balsamic glaze.
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