Autumn Sunchoke Salad ♥

Thursday, November 9, 2006

And so the quest for Thanksgiving vegetables continues! From now until Thanksgiving, I'm collecting vegetable recipes perfect for Thanksgiving tables. So far, I've collected recipes for green beans and Brussels sprouts and potatoes and ... and ... more to come!

Today's featured vegetable is the 'oddball', that is, any out-of-the-ordinary vegetable whose appearance might be welcome on Thanksgiving tables.

First up ... the sunchoke, also called the Jerusalem artichoke, used in a simple salad, almost a slaw. It's nothing more than sunchokes from fall farmers markets, turnip and carrot in a simple vinaigrette.

It doesn't stand up and shout, there will be no moaning or exclaiming. But it's very good, an earthy respite from the rich- and strong-flavored dishes for which Thanksgiving is famed.

TO MAKE AHEAD ...

Assemble the salad the morning of (or late the day before)
You might stir in the dressing an hour or so before serving but here, it kept in the frig for 24 hours without getting the least bit soggy or changing color
If you do dress the salad in advance, think about stirring in the parsley just before serving

OTHER IDEAS for UNUSUAL THANKSGIVING VEGETABLES

A low-carb potato substitute ... fennel puree
Root vegetables and apple are a magical combination ... mashed rutabaga & apple
Make two days ahead, served at room temperature ... wild rice salad
Made with frozen grilled peppers from Trader Joe's ... warm pepper salad

AUTUMN SUNCHOKE SALAD
Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups

1 pound sunchokes (see TIPS for cleaning instructions)
2 small turnips, peeled
1 large carrot
1/4 of an onion (or 3 shallots, as specified by the inspiring recipe)

DRESSING
4 tablespoons olive oil
Juice of 1/2 a lemon, about 1 tablespoon
1 teaspoon white wine vinegar
1 tablespoon Dijon mustard
Salt & pepper to taste

1/3 cup fresh parsley, chopped

Grate the sunchokes, turnip, carrot and onion in the food processor and transfer to a bowl. In the same food processor, whiz the dressing ingredients. Stir into grated vegetables. Taste and adjust seasonings. Stir in parsley.

SO WHAT ABOUT SUNCHOKES ...

How to recognize sunchokes? They look knobs of ginger.

Do sunchokes need to be peeled? No, and a good thing since all the knobs would make that a fussy endeavor.

Do sunchokes need to be washed? Yes, carefully, for between the knobs are pockets of collected earth. Just break off the knobs to wash.

Must sunchokes be cooked? No, I like them raw, either grated (my favorite way, so far) or in chunks like a carrot.

NUTRITION ESTIMATE
Per Half Cup: 118 Cal (51% from Fat, 5% from Protein, 44% from Carb); 2 g Protein; 7 g Tot Fat; 1 g Sat Fat; 13 g Carb; 2 g Fiber; NetCarb11; 22 mg Calcium; 2 mg Iron; 49 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points

CREDIT WHERE CREDIT'S DUE
This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen (a gift from my friend Ann, many thanks, I'm loving it!)

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Your Comments:

Pille on November 09, 2006

I tried your sunchoke and bacon dish the other day, but my Mum brought me another bag of sunchokes last night, so I might try a salad this time:)

Vanessa on November 09, 2006

I'm embarassed to ask, but: (I've never had a sunchoke! Shame on me!) Can someone tell me what they taste like? Anything like artichokes?

Alanna on November 09, 2006

Oh please, Vanessa, never be embarrassed! It's all so much about the learning, isn't it? I only tried sunchokes a year ago, they're not exactly 'mainstream' in the U.S. But they ARE good. Taste, okay, think wet like a water chestnut, but firmer. Think earthy like a potato, but not starchy. Think a bit of brightness like a cucumber. Think 'alive' like a kohlrabi but not dense. And no ... nothing like an artichoke! I guess it must just taste like a 'sunchoke' and you'll have to try one for yourself! A little bite is good to start ... I like them better grated small, like in this salad.

sher on November 10, 2006

I've been curious about sunchokes, so I'm very glad to see this recipe. It looks very nice and it's fun to serve people something they probably have never tasted.

Lydia on November 10, 2006

I agree -- so much fun to serve "new" vegetables! My latest addiction is chayote squash. One of my cooking groups just did a Mexican menu, with a chayote salad tossed in a spicy sauce. I've also had them stuffed, and even cooked with scrambled eggs. Alanna, maybe you'll share some of your recipes???

Alanna on November 10, 2006

Pille ~ More! My goodness. This salad I like better than the apple dish, maybe because of it being grated.

Sher ~ They're worth picking up!

Lydia ~ Ah, yes chayote, aka mirliton and a few others! I did one favorite chayote dish last year but the real queen of chayote these days is Fatfree Vegan, like this casserole. Let me know what you make, Lydia!

Anonymous on November 16, 2006

This is a fantastic dish..
Tried and tasted !!

Keep the good work up..
Tisha
Holistic Nutrition

Alanna on November 17, 2006

Tisha ~ Yay! This was a surprise hit for me, too,

Anonymous on January 15, 2007

brava! a sunchoke slaw. i love the idea.

Jeri on January 26, 2008

I almost completely disregarded this recipe...just started grating rainbow carrots and sunchokes (didn't have turnips), gave up because my grater is a pain, used the chopper to finish up the sunchokes (which I didn't peel, so they look even more like raw potatoes)...didn't want to start my last onion, didn't bother with the parsley (though I've got some, so may add it after all), used a premade vinigrette. In short, the finished product looks awful, but still tastes great!

Alanna on January 26, 2008

Jeri ~ Very funny! Isn't it lovely that vegetables (and recipes) are so very forgiving?!!

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