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This is how I cook Sunchokes (Pics)
Posted on 12/13/15 at 8:45 am
Posted on 12/13/15 at 8:45 am
Found these @ the local HMart
Washed to remove dirt undesirables.
Started in cold water with salt, Bay leaves, thyme, & garlic.
Poached for 40 minutes,strained, cooled, & quartered. Then back in the fridge to completely cool.
Fried in peanut/canola blend @285*F for 10-15 minutes. Then back in the fridge to cool.
Fried again, this time @350*F for 3-5 minutes. Crispy exterior with a creamy interior.
Plated with ginger braised bok choy & kalbi shortribs.
Washed to remove dirt undesirables.
Started in cold water with salt, Bay leaves, thyme, & garlic.
Poached for 40 minutes,strained, cooled, & quartered. Then back in the fridge to completely cool.
Fried in peanut/canola blend @285*F for 10-15 minutes. Then back in the fridge to cool.
Fried again, this time @350*F for 3-5 minutes. Crispy exterior with a creamy interior.
Plated with ginger braised bok choy & kalbi shortribs.
7
Posted on 12/13/15 at 9:03 am to BigDropper
I've never had sunchokes before. Can the taste be compared to something that might be familiar? The final product looks good! 
Posted on 12/13/15 at 9:17 am to Darla Hood
Taste is sort of like an artichoke heart. I like them roasted.
Posted on 12/13/15 at 9:44 am to Darla Hood
I would compare their flavor to that of sesame or sunflower seeds, nutty. They are a tuber which allows unlimited versatility to their preparation. Any technique that applies to a potato can be applied to sunchokes.
Posted on 12/13/15 at 9:55 am to Y.A. Tittle
That is a good comparison.
If you like them roasted you should try this technique. The end result is incomparable.
If you like them roasted you should try this technique. The end result is incomparable.
Posted on 12/13/15 at 2:26 pm to BigDropper
Wow! That entire dish looks fantastic.
Posted on 12/13/15 at 5:34 pm to eyepooted
interesting 
Posted on 12/13/15 at 7:55 pm to BigDropper
Good looking plate there. Isn´t there a way to prepare them that is less cumbersome?
Posted on 12/13/15 at 8:02 pm to BigDropper
Not familiar
Thanks for sharing
Thanks for sharing
Posted on 12/13/15 at 9:06 pm to BigDropper
How about the recipe to the bok Choy and short ribs?
Posted on 12/13/15 at 9:19 pm to BigDropper
That looks very good. How do you like cooking with bok choy?
I love them but just never seem to buy them
I love them but just never seem to buy them
Posted on 12/13/15 at 10:25 pm to Dandy Lion
Yes, but the end result is not the same. Also they contain a compound, inulin, which is a carbohydrate known to cause gas in the gut of the consumer. Cooking them this way helps convert some of the carb so as to reduce the effects of the inulin.(less farting).
This post was edited on 12/13/15 at 10:26 pm
Posted on 12/14/15 at 9:49 am to BigDropper
If you're ever on the MS coast in Bay St Louis our local fine dining restaurant, The Sycamore House, does a sun choke soup that is insanely good. Served hot or cold and with or without a crabmeat topping. I usually go cold no crabmeat, but it's good any way you get it.
Posted on 12/14/15 at 10:19 am to BigDropper
Very nice. Jew Artichokes are often overlooked but are really wonderful tubers. I really like to slice them into thin chips, toss with evoo, rosemary, paprika, S&P then slick in the oven for 15 minutes, flip then go another 10. Eat with fresh guac and/or humus.
Posted on 12/14/15 at 3:39 pm to Creamer
Bok choy is a great alternative for when other vegetables become mundane. I've prepared them many different ways & this wasn't my favorite. The wife liked them so I guess they were sufficient. I started by blanching them in well seasoned water & shocking them to stop them from over cooking. Shallots, garlic, & ginger were sweated & kimchee was added. I refreshed & reduced with water 3 times then tossed the bok choy to reheat. After tasting I adjusted the seasoning with tamari. Probably should have called them kimchee braised bok choy.
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