• Peel and chunk sunchokes, simmer in water with a squeeze of lemon until merely subtle about 10 minutes, drain and dress with lemon juice, olive oil, and chopped parsley. Add cubed avocado and sprinkle with crumbled bacon.
• Get ready dinner sunchokes with potatoes, onions, celery, and herbs. Purée and add milk, cream, or butter to taste. This is called Palestine soup.
• Gently prepare dinner dinner thinly slice sunchokes in butter for 5 minutes, add rooster stock to cover, simmer until subtle, then add heavy cream, just a little bit nutmeg and a squeeze of lemon juice.
• Grate carrots and sauté them gently whilst you grate chokes into acidulated water. When the carrots are nearly subtle, squeeze sunchokes dry, add them to the carrots and stir-fry until subtle.
• Boil sunchokes with their skins in fairly salted water with a teaspoon of oil for 15 minutes, Peel and mash; add butter and chopped parsley, sorrel or chive for seasoning.
• Mash sunchokes with potatoes.
• Add raw sunchokes to salads.
• Add thin sliced sunchokes to a tray of raw vegetables.
• Use sunchokes as an alternative to water chestnuts in Asian dishes.
• Deep fry thin slices to make nutty chips.
• Make savory pancakes by way of shredding sunchokes and combining them with flour, egg and shredded onion.
• Roast tossed with oil.
• Get ready dinner until subtle then serve cooled and sliced in a salad.
• Serve peeled raw with mushrooms and a vinaigrette dressing.
• Get ready dinner and then purée sunchokes.
• Sauté sunchoke slices with tomatoes or toss them with butter and seasoning as a facet dish with meat or poultry.
• Use sunchokes as an extender in meat loaf.
