Sunchoke

vegetable groups: • I leafy greens: dark green vegetables, kale, spinach, arugula,collard greens, lettuce • II root vegetables: sweet potato mash, carrot purée,radishes, turnips, parsnips, sweet potatoes, beetroots • III bulb vegetables: onions, garlic, leeks, shallots • IV stem vegetables: asparagus, celery rhubarb, bamboo shoots, • V flower vegetables: broccoli,cauliflower,artichokes,zucchini blossoms • VI fruit vegetables: zucchini purée, crookneck squash, tomatoes, cucumbers, eggplant,bell peppers • VII pod vegetables: green beans,peas,okra,snow peas • VIII tuber vegetables: potatoes, yams, Jerusalem artichokes • IX seed vegetables: corn, legumes, • X fungi and seaweed: button mushrooms,shiitake mushrooms, portobello mushrooms • Fruit groups: •

sunchokes finely chopped • yellow onion chopped • garlic, minced • ginger • nutmeg • cream cheese • mayo • salt pepper • pinenuts • Shaved parmesian

Jerusalem artichoke • Onion • Potatoes • Carrot • ★Rice (washed) • ★Sugar • ★Salt • ★Orange (squeezed) • ★Lemon (squeezed) • ★Olive oil • ★Water • Dill (optional) •

Jerusalem artichoke • cm Carrot • Broccoli sprouts • Vegetarian Mayonnaise (refer to

Pie Crust • Thick Cut Smoked Bacon • Leek • Sunchokes (Jerusalem Artichokes) • Smoked Hot Paprika • Fresh Cracked Pepper • Salt • Whole milk • Sour Cream • Eggs • Fresh Nutmeg • Parmigiano Reggiano

sunchokes peeled and sliced • Juice of 1/2 lemon • olive oil • shallots diced • white wine • broth • cream • parsnip thinly sliced • mushrooms thinly sliced • butter • salt and pepper

olive oil • chopped walnuts • dried cranberries • garlic cloves chopped • juice of 1 lemon • walnut oil • apple pealed, cored and finely diced • chopped parsley • chopped tarragon • salt and pepper • diced parsnip • peeled and diced sunchokes •

Jerusalem artichokes, scrubbed • garlic bulb, left whole • few grinds of salt and pepper • couple of glugs of olive oil • couple of knobs of butter • cooked chestnuts, roughly chopped • large onion • rib celery • mixed mushrooms, roughly chopped • sploosh of marsala, madeira or a medium-dry sherry • bouquet garni made from 2 sprigs 2 bay leaves, 2 sprigs thyme and sage leaves • chicken bone stock •

Jerusalem Artichokes • small cauliflower • medium potatoes (peeled) • carrot • leek • celery • onion • oil • garlic (peeled and sliced) • Sea salt • Miso sourdough bread (left overs) • Miso •

butter • garlic clove, finely chopped • salt • onion (spring or white or whatever you have), chopped • chamoy • water • root vegetables (I used 150g Jerusalem artichokes + 250g celeriac), chopped • parsley, chopped • kefir or milk • lime

Kikuimo(Jerusalem artichoke) • cucumber • sesame oil • soy sauce • white sesame seeds

olive oil (add more if needed) • large onion- finely diced • garlic- grated • Black pepper- to taste • marrow- cut into 1 inch cubes • Jerusalem artichokes- sliced • chicken stock • Salt to taste • Parsley • Sourdough bread

thinly sliced Jerusalem Artichokes • Olive Oil • sliced cloves of Garlic • finely chopped Onion • Salt or to taste • Black Pepper powder • Soy Sauce • Chilli Garlic sauce • chopped Coriander Leaves

Jerusalem artichokes • rapeseed oil

Jerusalem artichokes, peeled • yellow wax beans • Massaman paste • coconut milk • onion, chopped • fish sauce (or soy sauce) • tamarinds, outer shell and seed removed and soaked in a little hot water • bay leaves • lime juiced • Paste • large banana shallots • garlic •

Jerusalem artichoke • middle size onion • milk • butter • chicken or vegetable soup stock cube • salt • Extra virgin olive oil

whole white fish, such as Pollock, whiting or bass • softened butter • fresh thyme • Jerusalem artichokes • potatoes, I used lovely red-skinned Alouette • lemons • rosemary • garlic, unpeeled and bashed • Olive oil

sunchokes (Jerusalem artichokes,) • chestnut already cooked • vegetable stock • shallot finely chopped • Salt and pepper to taste • Olive oil • Fresh thyme

lamb neck fillets • Jerusalem artichokes • broccoli • garlic cloves • large shallot • curry powder • goats cheese • rosemary • chilli flakes • Salt and pepper

fresh line caught tuna • salad cream • small red onion, finely diced • capers, chopped • dill, chopped • Squidge of wasabi • salt and black pepper • heaped tbsp walnut pesto (see recipe below) • Small bunch cherry tomatoes, sliced • avocado, peeled and thinly sliced • Few sliced pickled sunchoke • Warburtons wholemeal soft naan or thin •

Jerusalem Artichokes • Sea salt • Extra virgin olive oil,

Water • cm×10cm Kelp seaweed ('Konbu') • Bonito flakes ('Katsuobushi') • Japanese taro('Satoimo') or Jerusalem artichoke - what my family actually use is 'Takenokoimo/Kyo-imo' • White radish('Daikon') • Tofu - I used silken tofu, but what my family uses is 'Yaki-tofu(grilled tofu)' • White miso('Saikyo no shiromiso') - add little by little and taste to decide the amount • Japanese rice cakes ('Mochi') - My family uses round shape mochi('maru-mochi'), which is popular for Ozoni in western part of Japan • Bonito flakes (for decoration on top)

Butter to grease the ovenproof dish (ceramic works best) • sweet potatoes • Jerusalem artichokes • brown cepe mushrooms • double cream • Fresh coarse ground mixed peppercorns • Fresh sprigs of rosemary • manchego or (cheddar cheese) • roughly chopped nuts (I use pecans) • Salt flakes • sweet paprika

sunchokes peeled and chopped • onion finely chopped • butter to sautee • chicken stock • salt to season to taste if wished • white wine • water • scallops cleaned and off their shells • milk

Sunchokes • Oil for frying in your frying pot • Salt and pepper

--- Roasted Sunchokes --- • or 450 g sunchokes (Jerusalem artichokes) • sprig fresh rosemary or 1 tsp dried • olive oil • --- Soup --- • onion, thinly sliced • garlic, thinly sliced • butter or olive oil • vegetable or chicken stock • whole milk • Salt & pepper • Chives or parsley to garnish