3 mau ala maikaʻi e kuke ai me nā Sunchokes (a i ʻole Ierusalema Artichokes)

Anter

• 1. Kiola ʻia nā sunchoke i kahi salakeke hou.
• 2. E hana i nā latkes sunchoke puʻuwai.
• 3. E hoʻohui i nā sunchokes i loko o ka sopa momona.
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Aia nā Sunchokes (aka Ierusalema artichokes) ma kāu pā. ʻO ka lau nahele e nānā pono ana, ʻaʻole ia ʻoiaʻiʻo he artichoke, ke nānā aku me kahi ʻano chubby o ka laulau. Aloha nā Chefs i nā sunchokes no kā lākou momona momona a me ka hohonu o ka honua. Hana lākou i kekahi mea haohao hauʻoli loa: hoʻomākaukau iā lākou ma nā ʻano like like āu e makemake ai i ka ʻuala, a ʻili paha iā lākou a ʻai maka iā lākou. (E kamaʻilio ana, e hoʻāʻo i kēia mau kīʻaha paʻa maikaʻi ʻole i hana ʻia me ka ʻuala.)

Kau ʻia ʻo Sunchokes me ka fiber a me ka hao, wahi a Marni Sumbal, RD.N., o Trimarni Coaching a me Nutr i Greenville, SC. Eia kekahi, loaʻa iā lākou ka calcium, magnesium, potassium, a me ka inulin, kahi kalapona e kōkua i ka mālama ʻana i ke kiʻekiʻe o ke kō koko. ʻAʻono ka mea ʻai nui i ka ʻala ʻia, mashed, sautéed, a i ʻole ʻia i loko o kahi puree-a ʻālohilohi loa i kēia mau manaʻo meaʻai. (E pili ana: ʻAʻole pono kēia mau meaʻai ʻai a me nā kīʻaha bale i ka meaʻai olakino)

1. Kiola ʻia nā sunchoke i kahi salakeke hou.

I loko o kahi kīʻaha liʻiliʻi, e hana i ka lole: E hui pū i 3 punetēpē wai lemon, 3 punetēpē ʻaila ʻoliva, 1 1/2 teaspoon paʻakai, 3/4 teaspoon pepa ʻeleʻele hou, a me nā ʻāpana chili ʻulaʻula e ʻono. E hoʻohana ana i ka mandoline a i ka pahi paha, e ʻako i ka 3/4 paona sunchokes a me hoʻokahi ʻāpala Gala i nā ʻāpana mānoanoa 1/8-ʻīniha. E hoʻohui i 1/4 kīʻaha hua lā a me 1/4 kīʻaha pecorino a i ʻole Parmesan cheese. E hoʻokuʻu i ka salakeke me ka lole, i luna me 1/4 kīʻaha sunflower sprouts, a lawelawe. -Julia Sullivan, ka mea ʻona a me ka mea kuleana o Henrietta Red ma Nashville

2. E hana i nā latkes sunchoke puʻuwai.

I loko o kahi kīʻaha hui nui, e hoʻokuʻi i 1 kīʻaha ʻuala i kālai ʻia a me 2 kīʻaha sunchokes grated (ʻoi aku ka nui o ka wai); 1 kīʻaha ʻala ʻala; 1 hua manu; 1 teaspoon i kēlā me kēia pā paʻi ʻokiʻoki, dill, a me ka mint; kīʻaha kumu-pau kā mākou; 1 paʻakai puna; a me 1 pine i kēlā me kēia pepa ʻeleʻele a me ke kō. E hana i 2-inihi ka mānoanoa patties a panfry iā lākou i loko o ka ʻaila ʻaila a hiki i ka ʻeleʻele gula. E hoʻokuʻu i nā kāwele pepa a hoʻomoʻi me kahi paʻakai. ʻO Jason Campbell, chef alakaʻi o Mary Eddy's ma Oklahoma City

3. E hoʻohui i nā sunchokes i loko o ka sopa momona.

Hoʻopili i kahi wai o ka wai lemon i loko o kahi pola wai. Peel, ʻoki, a hapalua ka paona sunchokes, e hoʻolei iā lākou i loko o ka wai ke hana ʻoe e pale i ka pala. I loko o ka ipuhao ma luna o ka wela wela, e kuke i nā sunchokes; 1 onioni melemele liʻiliʻi, ʻokiʻoki; 1 fennel fennel, ʻoki liʻiliʻi; 4 mau ʻalā kālika, haki; a me 1 teaspoon ginger, ʻoki ʻia, i loko o 2 punetēpē ʻaila ʻaila no 2 mau minuke. Hoʻohui i 1 mau kīʻaha keʻokeʻo a me ka simmer a hiki i ka wai e hoʻemi ʻia i ka hapalua. E hoʻohui i 2 mau kīʻaha huaʻai a hoʻomoʻa no 10 mau minuke. E hoʻolilo pono i ka sup i ka mea kāwili a me ka purée a hiki i ka laumā, e hana ana i nā ʻāpana inā pono. ʻO ka manawa me ka 1 teaspoon paʻakai a me kahi pinch o ka pepa ʻeleʻele. Hoʻohui i 1 punetēpē crème fraîche a me kahi kaomi o ka wai lemon a hoʻomaʻemaʻe hou. E hoʻokaʻawale i ka hupa i waena o nā bola a luna me nā hazelnuts i ʻoki ʻia ma mua o ka lawelawe ʻana. - Colby Garrelts, chef a me ka mea nona ʻo Bluestem lāua ʻo Rye ma Kansas City, MO

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