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From: marc@emory.UUCP
Newsgroups: net.cooks
Subject: Re: sunchokes
Message-ID: <1071@emory.UUCP>
Date: Sat, 4-Jun-83 05:20:34 EDT
Article-I.D.: emory.1071
Posted: Sat Jun  4 05:20:34 1983
Date-Received: Mon, 6-Jun-83 21:56:26 EDT
References: <1243@tekid.UUCP>
Organization: Math & Computer Science, Emory University, Atlanta
Lines: 23

Boiled or simmered seems to be standard method, I hope you
enjoy this variation.  Recipe compliments of Julia...

Ingredients:
	1/3 cup flour
	6-7 cups cold water
	3 Tb lemon juice
	2 tsp salt
	14-18 sunchokes
	Minced shallots, fresh olive oil, fresh lemon juice,
	   salt, pepper, parsley, chives

Place flour in saucepan and beat in water gradually to prevent
flour from lumping.  Add lemon juice and salt and bring to the
simmer.  Set the pan by your work surface and peel the sunchokes
one by one - removing the little knobs along with the peel.  Cut
the sunchokes into 1/4 inch slices and drop them into the liquid
as you proceed.  When all are sliced, bring to the boil and simmer
15 to 20 minutes or until just tender when pierced with a knife.
Let cool in liquid.  Drain and toss gently in a sieve under cold
running water, then toss with minced shallots, oil, lemon, salt,
pepper, and herbs.