For the smash, Ms. Bloomfield takes advantage of Jerusalem artichokes, also known as sunchokes, which are currently in season. ❋ Kitty Greenwald (2011)
On another unrelated note: any opinions on Jerusalem artichokes aka sunchokes as a good/not so good vegetable in a low carb diet? ❋ Unknown (2007)
Recently I wrote about Jerusalem artichokes, also known as sunchokes, being an excellent food for diabetics because they release sugars into the bloodstream at a slow rate. ❋ Unknown (2007)
Jerusalem artichokes - also called sunchokes, sunroots, earth apples and Canada potatoes - store large amounts of the carbohydrate inulin, a low-glycemic soluble fibre. ❋ Shaun Smith (2011)
Also called sunchokes, sunroots, earth apples and Canada potatoes, they store large amounts of the carbohydrate inulin, a low-glycemic soluble fibre. ❋ Shaun Smith (2011)
They even sometimes show up on our supermarket shelves, often called "sunchokes." ❋ Lee Reich (2011)
Since Jerusalem Artichokes also called sunchokes come from the sunflower family, Madison uses sunflower seed oil for roasting and sunflower sprouts as a garnish. ❋ Jennifer Bain (2010)
When cooking the sunchokes, use a sturdy whisk to crush and stir the vegetables as they soften. ❋ Kitty Greenwald (2011)
There is a terrific wood-roasted chicken with sunchokes and hen of the woods mushrooms, wild Alaskan black cod with roasted asparagus, , and grilled line-caught swordfish with roast beets and Roma tomatoes. ❋ Mara Gibbs (2011)
Comprised of little more than sunchokes and flaky sea salt, which draws out the vegetables' moisture, the smash is pure and simple. ❋ Kitty Greenwald (2011)
After about 7 minutes, uncover pot and mash sunchokes with sturdy whisk; re-cover pot. ❋ Kitty Greenwald (2011)
Bryan Derballa for the Wall Street Journal Chef Anita Lo's main course includes grilled lamb tenderloin with green garlic, roasted sunchokes, dandelion green salad, and ricotta. ❋ Unknown (2011)
The first course was sunchokes, slow-roasted until black, so they had a crispy-chewy outside and were soft in the middle, served with a mustard cream. ❋ Unknown (2011)
Stir in turnips, sunchokes and potatoes and cook 1 minute. ❋ Kitty Greenwald (2011)
If liquid evaporates before sunchokes are tender, add splashes of boiling water. ❋ Kitty Greenwald (2011)
Next, she stirs in fennel and carrots before adding turnips, sunchokes and potatoes. ❋ Kitty Greenwald (2011)
Though any number of vegetables can be substituted here, Ms. Bloomfield said it's important to balance bold ones, like sunchokes or fennel, with mild ones, like potatoes or carrots. ❋ Kitty Greenwald (2011)
As you work, drop peeled sunchokes into water to prevent discoloration. ❋ Kitty Greenwald (2011)
Trim knobby bits from sunchokes and peel with a sturdy vegetable peeler. ❋ Kitty Greenwald (2011)
