The Jerusalem artichoke, also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. This old fashioned root vegetable is starting to show up at farmers markets and on trendy menus. Our hummus recipe makes great use of sunchokes, and will be a delicious way to use this Tennessee native to welcome the sun as it courses through our state on August 21. Try it with our “stellar” flatbread recipe, also included!
You will need:
Bring a large pot of water to a boil over high heat. Add the sunchokes and cook for 12-15 minutes or until easily pierced with a knife. Drain and cool 15 minutes. Place the sunchokes, chickpeas, garlic, oil, juice, cayenne, salt, and black pepper in the bowl of a food processor. Puree until smooth. Cover and refrigerate for at least 4 hours. Serve with Flatbread or Blue Corn Chips.
Yield: 6 servings
Lightly grease a cookie sheet or pizza pan and set aside. In a mixing bowl, combine the pizza crust mix and hot water. Stir vigorously with a fork until blended. Shape dough into a ball and coat with 1 teaspoon of olive oil. Cover and let rise in a warm place for 5 minutes. Meanwhile, preheat the oven to 500 degrees. With greased hands, press the dough on the prepared pan. Pinch the edges to form a rim. Drizzle with the remaining oil and spread evenly with your hands. Sprinkle with the sunflower seeds and press lightly into the dough. Sprinkle with the chives and pepper. Bake on the lowest rack for 12-14 minutes or until the crust is golden brown. Let stand 5 minutes before slicing and serving warm or at room temperature.
Yield: 4 servings
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