Guest guest Posted May 18, 1999 Report Share Posted May 18, 1999 Does anyone have recipes using lemon balm and Jerusalem artichokes? A lovely Chinese lady gave me some plants, but her English is limited so she couldn't give me information about them. Also is lemon balm invasive? What is the edible part of the artichokes and when is it ready? Thank you so much for this list and the wonderful recipes, Barb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 1999 Report Share Posted May 19, 1999 Hi Barb, Here are four recipes using Jerusalem artichokes. It is not the same vegetable as the olive-green artichoke, which looks more like a pinecone. It is the tuber which forms beneath a sunflower. Another name for them is " sunchoke " . It doesn't have the tough " choke " like real artichokes, so you can use the whole thing. Deborah Madison has a few simple recipes which I'll try and scan soon, but I just got new OCR software and am trying to learn it. Also, she has this to say about lemon balm " Soft and gentle both in the garden and in the teapot, lemon balm makes a delicate herb tea and a good addition to salads of greens and herbs. " She goes on to say to finely chop the leaves and add to fruit and lettuce salads. * Exported from MasterCook * Roasted Vegetable Stock Recipe By : " Vegetarian Cooking for Everyone " (adapted) by D. Madison Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Cooking For Everyon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 carrots scrubbed and sliced 1/4-in. thick 1 large celery rib scrubbed and sliced 1/4-in. thick 3 Jerusalem artichokes scrubbed and sliced 1/4-in. thick 1 large onion cut into 1/2-inch pieces 1 large leek white part thinly sliced, plus 1 c. chopped inner greens 1 cup diced scrubbed celery root 6 cloves garlic 2 tablespoons olive oil 2 teaspoons salt 1/4 teaspoon black peppercorns 8 sprigs fresh parsley 6 sprigs fresh thyme 4 fresh sage leaves 2 small bay leaves 2 quarts water 1 teaspoon soy sauce -- if desired Preheat oven to 425 degrees. In large bowl toss together vegetables, garlic and olive oil. Spread mixture evenly on large baking sheet. Roast in preheated oven, stirring every 10 minutes, until browned, about 40 minutes. Transfer roasted vegetables to large soup pot and add remaining ingredients except for soy sauce. Bring to boil. Reduce heat to low, cover pot and simmer 40 minutes. Strain stock, pressing out as much liquid as possible from vegetables. Add soy sauce for additional flavor, if desired. Use stock immediately or cover and refrigerate. Makes 6 cups. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : Deborah Madison writes that, unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor. * Exported from MasterCook * Saucy Jerusalem Artichokes Recipe By : Betty Crocker's Low-Fat Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Brunches & Entertaining Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Jerusalem artichokes -- cut into 1/4-inch slices (about 3-1/2 cups) 1 cup skim milk 1 tablespoon cornstarch 1 tablespoon chopped fresh or 1 teaspoon freeze-dried chives 1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed 1/4 teaspoon salt 1/8 teaspoon pepper 3 ounces part-skim Swiss cheese shredded (3/4 cup) Place steamer basket in 1/2-inch water (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until crisp-tender. Mix remaining ingredients except cheese in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in artichokes. 4 SERVINGS (ABOUT 3/4 CUP EACH). MICROWAVE DIRECTIONS: Place artichokes and 1/4 cup water in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 6 to 7 minutes, stirring after 3 minutes, until crisp-tender; drain. Mix remaining ingredients except cheese in 4-cup microwavable measure. Microwave uncovered on high 3 to 4 minutes, stirring every minute, until thickened. Stir in cheese until melted. Stir into artichokes. - - - - - - - - - - - - - - - - - - NOTES : easy * Exported from MasterCook * Sunflower Crisps Recipe By : Vegetarian Times Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable oil cooking spray 2 pounds jerusalem artichokes -- scrubbed 1 teaspoon salt -- or to taste Preheat oven to 400 degrees. Lightly coat two cookie sheets with vegetable oil cooking spray. Using a slicer or sharp knife, cut sunchokes into thin slices, about 1/8-inch thick. Arrange slices on prepared cookie sheets. Lightly coat slices with cooking spray. Bake 10 to 12 minutes, until browned at edges and crispy, turning once during baking with tongs. Drain on paper towels. Sprinkle with salt and serve. Makes 16 cups. Variation: For barbecue-flavored crisps, sprinkle with hickory smoked salt and a touch of chili powder. Per 1-Cup Serving: 43 Cal.; 1g Prot.; 0 Fat; 10g Carb.; 0 Chol.; 147mg Sod.; 1g Fiber. Formatted using MC Buster by Karen Sonnessa - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Vegetable Stew with Sunchokes Recipe By : Cooking Light January/February 1999 Serving Size : 4 Preparation Time :0:00 Categories : January/February 1999 Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 cups chopped onion 1/4 teaspoon dried thyme 6 cloves garlic -- minced 2 bay leaves 2 cups sliced carrot 1 cup sliced celery 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg 1/2 lb Jerusalem artichokes (sunchokes) -- cut into 1/2 " pieces 4 peeled red potatoes -- quartered 1 cup dry red wine 1 tablespoon all-purpose flour 1 tablespoon tomato paste 1 cup water chopped fresh parsley -- optional Heat olive oil in a Dutch oven over medium heat. Add onion, thyme, garlic, and bay leaves and cook 12 minutes or until onion begins to brown. Add carrots and next 6 ingredients (carrot through potatoes), and cook 5 minutes. Add wine, and bring to a boil. Reduce heat; simmer until wine is reduced to 1/2 cup (about 5 minutes). Stir in flour and tomato paste with a whisk; cook 2 minutes. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until carrot is tender. Garnish with chopped parsley if desired. Serving size: 1 cup CALORIES: 289 (23% from fat); FAT: 7.3g; PROTEIN: 6.4g; CARB: 52.3g; FIBER: 6.7g; CHOL: 0mg; IRON: 4.8mg; SODIUM: 357mg; CALC: 82mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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