Not surprisingly, plenty of root veggies came in the final winter CSA delivery two weeks ago.
Last year, I was overwhelmed with potatoes and clueless about rutabaga. This year, I am mildly swamped with potatoes with no rutabaga in sight. Instead we've been preoccupied with something new and different.
A.k.a. Jerusalem artichokes, these puppies neither come from Jerusalem nor do they resemble artichokes (according to Wikipedia, Europeans called them "girasole," which means sunflower in Italian. The J. a. is a type of sunflower). But they look more like a cross between ginger root and odd-shaped potatoes.
The Internet recommended putting them into soups and salads. Instead, we made this recipe. Let me tell you, it was a winner. So easy and healthy and nutty (flavored, that is). Ryan is researching grocery stores around Chicago to find out where we can get more.
Quinoa Sunchoke Pilaf (from foodreference.com)
3/4 cup quinoa
2 Tbsp olive oil
1/2 cup chopped onion
1 1/4 cup vegetable (or chicken) broth
1 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped sunchokes
1 cup peas, fresh or frozen
1 tsp pepper
Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well. Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft. Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork. Serve.