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Plant Oriented Cooking


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RECIPE: Roasted Sunchokes


INGREDIENTS

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

METHOD

  1. Preheat the oven to 425 degrees F.
  2. Scrub the sunchokes under cold running water and slice 1/4-inch thick.
  3. Add the sunchokes and garlic to a roasting pan and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated.
  4. Sprinkle with the salt and rosemary.
  5. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.

NUTRITION


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RECIPE: Crispy Sunchokes


INGREDIENTS

  • 2 tablespoons olive oil
  • 2 pounds small sunchokes, scrubbed, quartered
  • Kosher salt and freshly ground black pepper
  • 4 sprigs rosemary
  • ¼ cup unsalted butter
  • 3 tablespoons aged balsamic vinegar

METHOD

  1. Heat oil in a large skillet with a lid, over medium-high heat. Add sunchokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
  2. Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
  3. Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
  4. Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over sunchokes.

NUTRITION

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RECIPE: Lentil Soup


INGREDIENTS

  • 1 pound lentils, rinsed and soaked
  • 2 cups kale leaves, trimmed from stalk and cut into 1/2 inch strips
  • 1 medium onion, peeled and diced
  • 2 tablespoon olive oil
  • 2 bay leaves
  • 2-inch piece of fresh ginger, chopped finely
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons turmeric
  • juice of one small orange or 1/2 large orange.
  • 2 strips of orange zest, chopped finely
  • 3 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 6-8 cups of vegetable stock or water
  • salt and pepper to taste

METHOD

  1. Rinse the lentils and then soak for them 2-3 hours in cool water.
  2. Heat a large pot. Add the olive oil, onions and the ginger.
  3. Sweat the vegetables until the onions are translucent.
  4. Sprinkle the cumin, turmeric and chopped orange zest into the pot. Stir through and cook over a low heat for 2-3 minutes.
  5. Add the honey and cook until it reduces and becomes thick.
  6. Deglaze with the orange juice and stir well to scrape up any bits that have formed on the bottom of the pot.
  7. Drain and rinse the soaked lentils again. Add to the pot along with 6 cups of stock.
  8. Stir all the ingredients to combine well. Add more stock if needed. Simmer partly covered for 40 minutes or until the lentils are tender.
  9. At the very end, stir in the kale and add the vinegar. Taste and adjust the seasoning with the salt and pepper, if desired.
  10. Simmer for an additional 5 minutes. Immediately serve in warmed bowls with garnishes.

NUTRITION


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