Roasted Jerusalem Artichoke Bisque

Jerusalem artichokes (aka sunchokes) are the root or tuber of a particular sunflower variety. They have a potato like texture, but are less starchy, crunchier, and have a nuttier more earthy flavor. This soup builds upon the sunflower-family theme and incorporates sunflower oil and sprouts. The result is a simple yet rich and soothing soup.

Roasted Jerusalem Artichoke Bisque
Deborah Madison's Vegetable Soups, serves 4


Ingredients:

• 1 pound Jerusalem artichokes, cut into one third of an inch slices
  
• 1 three ounce potato, sliced
  
• 3 cloves garlic, unpeeled
• 1 small onion, diced
• 3 tablespoons sunflower oil
  
• 5 cups water
  
• 1/4 cup cream
• Salt 
• Pepper
• Sunflower sprouts
  

How To:

Preheat the oven to 425 degrees F.

Drizzle the sliced Jerusalem artichokes, potato, and unpeeled garlic with 2 tablespoons of oil and a couple pinches of salt. Place in a roasting pan and roast for approximately 45 minutes.

In a dutch oven or soup pot, heat the remaining tablespoon of oil. Add in the onions and saute for a few minutes until softened. Add in the roasted vegetables, be sure to peel the garlic, and 1/2 cup of water. Cook for about 5 minutes. Add the remaining 4.5 cups of water; be sure to scrape up any browned bits on the bottom of the pot. Reduce the heat, cover and cook until the vegetables are tender - about 20 minutes.

Puree the soup with a blender, but be sure to leave some texture. Stir in the cream, and salt and pepper to taste. Serve with a generous handful of sunflower seed sprouts on top.

Sweet Potato Biscuits

These caught my eye a couple of months ago when I was looking for Thanksgiving dinner ideas. There is a recipe in Food and Wine using these on top of a creamy veggie pot pie. I remembered this recipe when I came across a lone sweet potato in the pantry. No longer in the mood for a heavy pot pie, I decided to just make the top -- sweet potato biscuits.

Sweet Potato Biscuits
This recipe is adapted from Food and Wine and makes 8 biscuits.


Ingredients:

• 1/2 pound sweet potato
• 1 3/4 cups all purpose flour
• 1 tablespoon light brown sugar
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 7 tablespoons unsalted butter, diced
• 1/3 cup buttermilk

How to:

Preheat oven to 375 degrees F. Poke the sweet potato with a fork and bake until tender, about 45 minutes, or microwave on high for 5-6 minutes. Once the potato has cooled, peel and mash -- there should be about 3/4 of a cup.

In a food processor, pulse the flour, salt, baking powder, baking soda, and brown sugar. Add in the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and mashed sweet potato until the dough comes together and forms a ball.

Roll the dough out to 1/2 inch thick. Using a 4 inch diameter round cutter, cut out the biscuits and place on a parchment lined cookie sheet.

Bake for about 15 minutes until the tops are golden brown. Serve warm with butter.

Notes: I served these for dinner with curried lentil burgers and braised kale. The next time I make these will be for a breakfast or brunch - they would be perfect smothered with butter and honey and served with a cup of hot tea.