Tag Archives: Jerusalem Artichoke

Sunchoke and Sausage Soup



4 slices turkey bacon

1 (16 ounce) package sausage, coarsely chopped

1 pound sunchokes, peeled, halved, and cut into ½” slices

6 small purple potatoes, peeled and halved

3 stalks celery, diced

½ large onion, diced

1 leek, white and light green parts only, chopped

2 cloves garlic, minced

1 quart chicken stock

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1 pinch cayenne pepper

1 pinch ground paprika

¼ cup flour

1 cup water

salt and pepper to taste


1. Place the turkey bacon, sausage, sunchokes, potatoes, celery, onion, leek, and garlic into a large saucepan.

2. Pour in the chicken stock, and season with parsley, basil, oregano, cayenne pepper, paprika, salt, and pepper.

3. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer 45 minutes.

4. Stir the flour into the water until no lumps remain. Stir into the simmering soup, and continue simmering, covered for 30 minutes until thickened, stirring occasionally.

Serves 10

Hope you enjoy this delicious dish!



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Tasty Sunchokes

This week I thought I’d offer a couple of recipes with sunchokes. Sunchokes, or Jerusalem Artichokes are a tasty root that we are including this week in our vegetable and Washington box. They look a bit like ginger root, taste a bit like a potato, aren’t actually artichokes and likely their name has nothing to do with Jerusalem. But they are quite tasty and because they aren’t as common or popular as many of the other vegetables lots of people don’t know how to cook them. Anyway here are a couple of recipes that I hope you enjoy.


Jicama Salad with Sunchokes


  • Honey Mustard Dressing:
  • 1/3 cup cider vinegar
  • 1/3 cup raw honey
  • 1/3 cup Dijon-style mustard
  • 3 cloves garlic, finely diced
  • 1 cup Olive oil
  • 1/2 Tablespoons fresh dill weed, minced
  • Salt and pepper to taste

The  Salad

  • 1 (2 pound) jicama, peeled and julienned
  • 2 cups unpeeled sunchokes, thinly sliced
  • 1 cup red kidney, cooked
  • 1 large bunch fresh watercress, coarsely chopped
  • 1 bunch fresh mustard greens, coarsely chopped
  • 1 bunch fresh arugula
  • 1 medium green bell pepper, cored and julienned
  • 1 medium yellow pepper, cored and julienned
  • 1 medium red bell pepper, cored and julienned
  • 6 green onions, coarsely chopped

Combine all ingredients and let chill in the fridge for 1 hour before serving.


Oven Roasted Sunchokes


  • 3 to 4 large sunchokes, sliced 1/4-inch thick
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 sprig of fresh rosemary, leaves removed
  • 4 cloves of garlic, peeled and left whole.
  • 1 teaspoon chopped fresh sage


Preheat the oven to 400 degrees F. Slice sunchokes 1/4-inch thick. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Sprinkle with the salt, rosemary and sage. Bake for approximately 20 mins or until the sunchokes are soft

Give these a try and let us know what you think!

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