Sunchokes (Jerusalem artichokes) are seasoned with garlic, turmeric, tarragon, and chili paste, then baked with tofu and walnuts.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 1 cup vegetable stock
- 2 Tablespoons kudzu or arrowroot
- 1-1/2 teaspoons miso
- 2 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 teaspoon dried mint, finely crumbled
- 1 teaspoon dried tarragon, finely crumbled
- 1/2 teaspoon chili paste or 1/4 teaspoon cayenne pepper, or to taste
- 2 cups sunchokes (Jerusalem artichokes), sliced
- 1-1/2 cups daylily shoots or chopped scallions
- 1 cup drained and diced firm tofu
- 1/2 cup walnuts, chopped
Preparation:
Preheat oven to 350 degrees F.
In a blender, combine the stock, kudzu, miso, garlic, [b">turmeric]turmeric, mint, tarragon, and ground chiles. Process until smooth.
Combine the stock mixture with the sunchokes, daylily shoots or scallions, tofu, and walnuts in a 1-1/2 quart oiled casserole dish. Bake, covered, until bubbly, about 40 minutes. Serve hot.
Yield: 4 servings
Recipe Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)
Reprinted with permission.
In a blender, combine the stock, kudzu, miso, garlic, [b">turmeric]turmeric, mint, tarragon, and ground chiles. Process until smooth.
Combine the stock mixture with the sunchokes, daylily shoots or scallions, tofu, and walnuts in a 1-1/2 quart oiled casserole dish. Bake, covered, until bubbly, about 40 minutes. Serve hot.
Yield: 4 servings
Recipe Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)
Reprinted with permission.
