Sunchokes can be eaten raw, having a water chestnut quality to them, or they can be roasted to caramelize the natural sugars. Here, we first oven roast them with the turnips before turning into a soup.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 4 Medium Sweet Potatoes peeled and cut into 1 inch pieces (large chunk)
- 1 Medium Spanish (yellow) Onion peeled and cut into 1 inch pieces (large chunk)
- 2 Clove Garlic peeled
- Water enough to cover by 1 inch
- 1/2 Cup Grade B Maple Syrup or 1/2 cup Brown Sugar
- 2 Chipotles in Adobo found in a can in the Hispanic section of Grocery Store
- 1/4 Freshly Squeezed Lime Juice or Apple Cider Vinegar
- 1 Cup Milk (Soy, Cow, Rice, Almond)
- Salt and Pepper to taste
- Place Sweet Potatoes, Onion and Garlic in 4 quart plus-size pot and cover with water.
- Bring to boil and reduce heat to medium. Cook until Potatoes are tender--about 20 minutes.
- Remove from heat and cool slightly to make handling easier. Add Syrup and Chipotle Chiles
- Transfer to blender (in batches) and puree until smooth. Return mixture to heat and bring up to almost a boiling point. Reduce heat to simmer and add Lime Juice, Milk, Salt and Pepper to order
20 minPrep Time
20 minTotal Time
- 6 Cup Water
- 1/3 Cup Brown Miso Paste Use organic, non GMO Miso ( if possible )
- 4 Ounce Firm Tofu Cut into small cubes (you could also use cooked leftover chicken)
- 1 Cup Thinly sliced Shiitake mushrooms
- 1 Cup Thinly sliced Oyster mushrooms
- 2 Teaspoon Sesame oil
- 1 Sheet Nori Cut into small strips
- 1 Green onion Thinly sliced
- Bring water to bowl. Stir in Miso Paste, Tofu, Oyster and Shiitake Mushrooms. Reduce to low heat. Simmer for 2 minutes. Add sesame oil. Ladle into 4 bowls and garnish with Nori and Green Onion.
You can double or quadruple this chili recipe (just make sure that you have a big enough pot!). It freezes beautifully so that you can have a ready-to-go meal in the freezer when you run out of time to prepare something. By design it is lean and lowfat!
It’s so fun to say “tri-ath-a-lon-ing” and it’s even more fun to do it. Last November, I finally kicked Achilles issues to the curb; trained for a few weeks; ended up with some debilitating foot problem; troubleshot said problem and finally got it somewhat under control (read NO GOUT). […]