I’ve been looking for different ways to cook sunchokes rather then just roasted or in soup (both of which are delicious). This recipe for a hardy winter Sunchoke-Kale Hash was calling my name. I used quinoa instead of farro and added some purple kale along with Tuscan kale. Yum!
Also know as Jerusalem artichokes, sunchokes are a delicious nutty, artichokey, tuber. They are great in soup, stir-fry, or simply roasted with herbs. Yum!
I don’t have a juicer (nor do I have room in my tiny kitchen for another contraption) but that doesn’t stop me from making juice. If you have a blender and cheese cloth you’re good to go. My go-to lately is kale-apple-ginger-cucumber. The apple’s sweetness masks the bitterness of the kale but the bright green color reminds you that it’s in there. Ingredients: 1/2 cucumber, 2 small apples (or 1 big one) cored and roughly chopped, 1/2 a bunch of kale, about 1 Tbl. chopped ginger. If you like cinnamon add a pinch. I start with 1-2 cups of water than add ingredients and blend for a few minutes to make sure everything is broken down well. I also add a few ice cubes since I like to drink it chilled immediately. Then place cheese cloth over strainer (enough to gather up the sides and squeeze) then slowly pour in green mixture. Let drain for a bit and then squeeze to get every last ounce of juice. I have a small strainer so I always have to do this a few times. Voilà, juice!