Sunchoke Rosemary Chips


Use sunchokes in place of potatoes — for example, make sunchoke chips. The advantage: sunchokes don’t cause a spike in blood sugar like potatoes do.

1/2 pound large sunchokes
1 1/2 tablespoon coarse salt
1 tablespoon olive oil
2 teaspoons fresh rosemary, finely chopped

Preheat oven to 350 degrees with rack in center. Slice sunchokes lengthwise 1/8 inch thick and toss with salt. Place slices on paper towels in a single layer, cover with 2 paper towels and let sit 15 minutes, pressing to absorb liquid.

In a bowl, gently toss sunchokes with olive oil and rosemary. Place in single layer on parchment-lined baking sheet and bake, flipping halfway through, until golden and crisp, about 30 minutes. Let cool on baking sheet.

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Roasted Sunchoke and Sauteed Greens

tat soi in the field

Add roasted sunchokes to a bed of warm greens.

2 to 3 sunchokes, sliced 1/4-inch thick
4 tablespoons olive oil
1/2 teaspoon sea salt
1 sprig rosemary, chopped fine
2 to 3 cloves garlic, minced
1 bunch tat soi, chopped into one-inch pieces
1 bunch chard, chopped into one-inch pieces
Half a lemon
Black pepper, freshly ground, to taste

Preheat oven to 425 F.

Scrub sunchokes under cold running water, then slice 1/4-inch thick (leave skin on).

Toss sunchokes and garlic with 2 tablespoons olive oil until evenly coated, then place on a baking sheet. Sprinkle with salt and rosemary.

Bake for 15 to 20 minutes, until the sunchokes are tender inside, like potatoes.

Meanwhile, in a large skillet, heat 2 tablespoons olive oil. Add garlic, tat soi and chard, and saute until soft.

Just before removing from heat, grind pepper and squeeze lemon juice over greens, stirring to mix.

Top with roasted sunchokes and serve warm.

We thank Annie McHale for this recipe.

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Quinoa Sunchoke Pilaf


The mild, nutty flavor of sunchokes complements quinoa nicely.

1/2 cup quinoa
2 tablespoons oil
1/2 cup chopped onion
1 1/4 cup vegetable (or chicken) broth
3/4 cup chickpeas or field peas, cooked
1 cup peeled, chopped sunchokes
1/2 cup peas, fresh or frozen
1/4 teaspoon pepper

Place quinoa in a large bowl and 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.

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How to Use Nash’s Root Medley

Chiogga beets, gold beets, cylinder beets, and Detroit beets

Keep your eyes out for our Root Medley bags — 5 pounds of beets, potatoes, sunchokes, parsnips and carrots, all just the right size for roasting or cooking in any of these tasty ways!

Saute oil briefly, then add broth and cook until tender, about 20 minutes. A mix of veggies, scrubbed and cut into bite-sized pieces, can be especially tasty. Add fresh herbs, like rosemary, thyme and parsley, at the end.

This makes the veggies caramelize and get a little crusty on the outside. Brush them with oil, sprinkle with salt, and cook about 10 minutes per side.

Steamed and Mashed
Steam or boil about 20 minutes, until tender. Drain and put through a ricer or mash with a large fork or masher. Add some milk, butter, salt and pepper if you like.

Cut into even-sized pieces and toss with oil, salt and pepper., and some spices like curry or cayenne to taste. Make one layer on a baking sheet and roast in a hot oven (375-425 F) for about 20 minutes. Turn pieces over and roast another 10 minutes. You can also add the raw veggies to a chicken or roast meat about 30 minutes before it’s done.

Baked into Chips
Slice the veggies very thin, rinse and pat dry. Heat oil to about 375 F. Fry chips in small batches until crispy on the edges. Let drain on a paper towel and sprinkle with salt.

No need to peel! Cut into sticks and soak in cold water for half an hour. Pat dry. Fry in a deep-fryer, let drain and sprinkle with salt.

Au Gratin
Thinly slice, layer in a buttered baking dish with cheese, a little salt and pepper, and nutmeg. Pour in a cup of broth, cream or milk. Top with shredded cheese, chopped nuts or bread crumbs. Bake at 375 F about 45 minutes.

Shredded and Cooked into Hash BrownsShred in a large-hole grater, soak in cold water, drain and dry on paper towels. Heat oil in a frying pan and add shredded veggies in one large handful and sprinkle with salt. Reduce to low and cook until well browned. Flip and cook until tender.

Sliced/Shredded into raw salads, or roasted/boiled and tossed with vinaigrette.

Added to Soups and Stews.

Cut into bit-sized pieces, place in a jar with several garlic cloves and cover with apple cider vinegar and 1 teaspoon salt, plus some dill or other favorite herbs.

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Sunchoke Parmesan


Sunchokes are the root of a plant that looks like a sunflower. Bring a bit of sun into your kitchen this week with Sunchoke Parmesan.

1 pound sunchokes (a.k.a. Jerusalem artichokes)
Butter for smearing and dotting the baking dish
Black pepper, ground fresh
1/4 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400 degrees F. You can peel the sunchokes, but it is not imperative. Drop them in salted, boiling water and cook until they feel tender, but not mushy when prodded with a fork. Ten minutes after the water returns to a boil, check them frequently because they tend to go from very firm to very soft in a brief span of time. Drain when done, and as soon as they are cool enough to handle, cut them into 1/2-inch slices.

Smear the bottom of a baking dish with butter, and place the sunchoke slices in it, arranging them so they overlap, roof-tile fashion. Sprinkle with salt, pepper, and the grated Parmesan, dot with butter and place the dish on the uppermost rack of the preheated oven. Bake until a light golden crust begins to form on top. Allow to settle for a few minutes out of the oven before serving.

We thank for this recipe.

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Potato Pancakes


Sunchokes, also called Jerusalem artichokes, can be used much like potatoes. There’s no need to peel them, and their off-white insides blend well with the potato in this recipe.

1 large baking potato
1/2 medium onion
1/2 cup sunchokes or parsnips (optional)
1 large egg
1 tablespoon chopped parsley
1 tablespoon Nash’s flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce

Using a food processor or a box grater, coarsely grate the potato, onion and sunchokes/parsnips into a bowl. Using your hands, squeeze out the excess liquid and place the dry mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well.

Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side or until crispy and golden. Serve with the applesauce.

We thank The Food Network for this recipe.

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Mary Wong’s Chinese Chicken Salad

lettuce in the field

A good salad starts with lettuce fresh from the fields!

Mary Wong of our very own farm store has given us this delicious Chinese chicken salad recipe. Check out our frozen organic chicken from Mary’s Chicken of Pitman’s Family Farm in CA. These free-range birds are fed a vegetarian diet with no animal by-products, no GMOs or antibiotics, no food grown with pesticides, herbicides, or chemical fertilizers, and no synthetic amino acids.

Salad Base
1 cup Nash’s purple broccoli, cut into small pieces
1 cup Napa cabbage, sliced fine
1-2 cups romaine lettuce, broken into small pieces
1/3 cup daikon radish, grated
1/4 cup sunchokes, sliced thin
1/3 cup carrots, grated
2 cups frozen chicken, thawed and cut into pieces
1/4 cup leeks, sliced thin (use the inner, tender layers)
1 tablespoon olive oil
1/3 teaspoon Chinese five spice (optional)

1/4 cup vinegar
1 teaspoon honey
1-2 tablespoons sesame oil
1 teaspoon ginger, grated
1/4 – 1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon sesame seeds
1/4 teaspoon red pepper flakes (optional)

Cut chicken into bite-sized pieces. Heat a pan to hot and quickly add oil and leeks. Sauté until tender. Add chicken, stir-fry until cooked, then cool.

Toss all vegetables in a salad bowl and add chicken/leek mixture.

Pour all dressing ingredients into a pint jar. Cover firmly and shake vigorously. Pour over salad ingredients and toss. Serve immediately.

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