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Some people claim they should be peeled, but I prefer not peeled and only very well scrubbed. To use, slice, raw,
into a salad or stir fry. If you are not going to use right away, the chokes will darken when exposed to air, so submerge
in water with lemon juice added, until ready to use. You can use them wherever waterchestnuts are called for in a recipe,
or even as a substitute for chestnuts in a holiday dish, like stuffing or roasted chestnuts or winter vegetable casserole.
They can be made into relish and pickles, added to meatloaf or meatballs (finely chopped), used as a replacement for parsnips
or turnips in soups and stews. They can be used in place of potatoes, baked whole or sliced into a baking pan with a
little oil and seasoning, bake at 375 F for 20 to 25 minutes. They can be used with potatoes to make Latkes.
Of note - if you are not accustomed to eating sunchokes regularly, they can cause some gastric distress. Some people
refer to them as "FARTichokes".
Nutrition Info; 1 cup raw is approximately 114 calories, 0 g fat (0 g saturated), 2.4 g Dietary Fiber, 3 g protein,
36 g carbohydrate, 6 mg sodium, 0 mg cholesterol
1 Pound of sunchokes will yield approximately 3 cups of sliced, shredded or choppe raw; about 2 cups sliced or shredded
cooked; and about 1 1/2 cups boiled and mashed.
Click on the recipe link below to see that page
Baked Sunchokes, Greek Style
Braised Vegetables, Chinese Style
Choke Chicken Stew
Choked Fish
Pasta Salad with Sunchokes
Pork Fried Rice
Sauteed Sunchokes
Special Sprouts
Spicy Chicken & Sunchoke Stir Fry
Sunchoke Latkes
Sunchoke Sandwich
Sunchoke Stuffing for Turkey or Duck
Sunchoke Soup
Sunchoke Soup II
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