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NVLife_NovDec_2012

the perfect recipe The Adventurous kitchen by CHEF kEN FRANk THE MIgHTY SuNCHOkE Jthem by frustrated produce marketers, makes a little more sense. Sunchokes are memberserusalem artichokes are confusing to many people – and no wonder; they’re not from Jerusa-lem and taste nothing like artichokes. At least the newer common name, Sunchoke, given to of the sunflower family, but are grown for their tuberous root, not the seeds. They are native to New England but grow like weeds anywhere with good soil and sun. They thrive here in Napa Valley. The tubers look like a ginger root, and one small tuber can multiply a hundredfold in a growing season. Left in the ground, they’ll bloom every year on stalks that can easily reach ten feet tall, but if you want to eat them it’s best to dig and divide them every season. Sunchokes are a starchy tuber, like a potato, but they contain a different starch called inulin. Some people have trouble digesting it but others swear by its beneficial healthy properties. The inulin in sunchokes is a complex starch that the body does not convert to glucose; thus many diabetics swear by them. Sunchokes are very versatile in the kitchen and have a delicious slightly nutty flavor. They can be shaved raw to top a mixed salad; thinly sliced, they can be fried like chips. They are delicious sliced in half and roasted in the oven with a little olive oil. One of my favorite preparations is to make a tasty sunchoke bisque. They do not need to be NAPA VALLEY peeled, but peeling them will make the flavor a little less earthy, Bon appétit! Visit us today to enjoy our distinguished wines, contemporary artwork SuNCHOLE BISQuE beautifully manicured gardensIn a large soup pan, sauté the parsnip in butter over 2 tablespoons butter moderate heat, stirring frequently until the parsnips and an unparalleled 1/2 cup peeled parsnip, cut into have achieved a nice light golden brown all over. Add the pieces sunchoke, onion and celery, stir and continue cooking Napa Valley 1/2 cup peeled sunchokes, cut into gently, until the onions have softened. Add the chicken experience. pieces stock, season with some salt, cover and bring to a boil. 1/4 cup diced onion Then allow to simmer partially covered for 45 minutes. WineTastingAdd the cream, and possibly a little more chicken stock. 1/4 cup diced celery Cook 5 minutes more. Remove from heat and puree in 10 - 6 daily 2 cups chicken stock a blender. Strain and verify seasoning, adding a little 1/2 cup cream additional salt if needed. Adjust consistency if needed, Salt to taste too. Peju Province Winery Maitake mushrooms cooked in I like to serve it topped with Maitake mushrooms, torn 8466 St. Helena Hwy. Rutherford Ca 94573 butter for garnish into shreds and sautéed in butter with a very tiny amount 800.446.7358 - peju.com of garlic. 66 w w w. N A PA V A L L E Y L I F E M A g A z I N E . C O M


NVLife_NovDec_2012
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