It is very important to always handle your Jerusalem Artichokes with care, as they will bruise easily. Raw sunchokes should be stored in a cool, dry, well-ventilated area away from light. They may also be stored in the vegetable drawer of the refrigerator, wrapped in paper towels to absorb humidity, and sealed in a plastic bag. Depending on how long they have been sitting at the market, raw sunchokes can be stored from 1 to 3 weeks. Cooked sunchokes should be refrigerated and consumed within 2 days. Canning and freezing are not recommended due to discoloration and deterioration of texture. Jerusalem Artichokes offer an astounding array of health benefits, including the ability to maintain healthy blood sugar levels and reduce cholesterol and blood pressure. This recipe is truly special and it will definitely provide your taste buds with some unique flavors. It was the perfect opportunity to use my perfect Jerusalem Artichokes from The Chef’s Garden. I combined them with a little plant butter, sweet onion, vibrant green celery, garlic, and some unsalted vegetable stock. With this weather, soups become your best friend. There is nothing more satisfying than a delicious bowl of nutritious soup on a cold day. Have you worked with Jerusalem Artichokes before? What kind of dish did you make? I would love to know!
- 2 tbsp Plant Butter
- 1 cup Sweet Onion, Chopped
- 2 Celerly Stalks, Chopped
- 6 cloves Garlic
- Jerusalem Artichokes Farmer Jone's Farm at The Chef's Garden
- Vegetable Stock
- Peppercorn Black Spicely Organics
- Heat the butter in a soup pot over medium-high heat and cook the onions, celery, and mushrooms. Add the garlic and sauté for 1 minute. Sprinkle with salt.
- Add the jerusalem artichokes and the vegetable stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.
- Using an immersion blender or upright blender, purée the soup. Add salt to taste.