{"id":1062,"date":"2021-12-14T18:00:44","date_gmt":"2021-12-14T18:00:44","guid":{"rendered":"https:\/\/www.deeprootorganic.coop\/deeproot\/?p=1062"},"modified":"2021-12-14T18:04:40","modified_gmt":"2021-12-14T18:04:40","slug":"jchokedip","status":"publish","type":"post","link":"https:\/\/www.deeprootorganic.coop\/deeproot\/jchokedip\/","title":{"rendered":"Jerusalem Artichoke Dip"},"content":{"rendered":"<p>The humble j-choke.\u00a0 The sunchoke.\u00a0 A Deep Root staple.\u00a0 An indigenous vegetable.\u00a0 A crop that builds and regenerates soil instead of depleting it.\u00a0 It is neither an artichoke, nor comes from Jerusalem.\u00a0 Through the mysteries of English etymology, it gets its name from the Italian word for sunflower, <i>girasole<\/i>, because it is in the sunflower family.<\/p>\n<p>The vegetable has been popular throughout the years because it was so easy to propagate, but also in modern times it was discovered that the tuber has a low glycemic index, so it\u2019s great for people with specialty diets.<\/p>\n<p>It can be eaten raw or cooked, as well as pickled.\u00a0 In some parts of Europe, they ferment it into brandy!<\/p>\n<p>Some recipes are built around it to use a substitute for potatoes and even avocados.<\/p>\n<p>Adapt from links below, you can make a dip from j-chokes.\u00a0 It\u2019s lovely and creamy, and can be used on its own, like hummus, or it could make a great base for many recipes.\u00a0 You could add fresh chunks of tomatoes, onions, and cilantro to make a guacamole-type dip, or add basil and oregano and toss it with pasta.<\/p>\n<p>This recipe is also really versatile, and can be adapted to your personal tastes, or whatever you have in the pantry.\u00a0 I used cashews for the nut, but you could use hazelnuts or walnuts as well, or even sunflower seeds.\u00a0 And I used an oat yogurt, but any yogurt or thick coconut milk would work.\u00a0 You could switch out the apple cider vinegar for your favorite vinegar.<\/p>\n<p><b>Ingredients:<\/b><\/p>\n<ul>\n<li aria-level=\"1\">1lb Jerusalem artichokes<\/li>\n<li aria-level=\"1\">\u00bd cup cashews, roasted and in pieces<\/li>\n<li aria-level=\"1\">2 cloves garlic, peeled and crushed<\/li>\n<li aria-level=\"1\">\u00bd cup yogurt<\/li>\n<li aria-level=\"1\">\u2153 cup apple cider vinegar<\/li>\n<li aria-level=\"1\">Olive oil<\/li>\n<li aria-level=\"1\">Sea salt<\/li>\n<\/ul>\n<p><b>Method:<\/b><\/p>\n<ol>\n<li aria-level=\"1\">Scrub the artichokes and cut into smaller, evenly sized pieces. Place on a roasting tray with the garlic and season with enough oil to coat, sea salt and the vinegar.<\/li>\n<li aria-level=\"1\">Roast at 400 F until soft, about 20 minutes.<\/li>\n<li aria-level=\"1\">Remove from the oven and allow to cool slightly.<\/li>\n<li aria-level=\"1\">Place in a food processor with the yogurt and cashews. Blend until smooth. Add a little water if desired, to make a looser dip. Adjust the seasoning with salt and vinegar if required.<\/li>\n<li aria-level=\"1\">Serve in bowl and finish with a little oil and flaky sea salt.<\/li>\n<\/ol>\n<p>I was able to blend with an immersion blender as well, which works great if you don\u2019t have a food processor.<\/p>\n<p>Since I was doing hummus-style, I served with a sprinkling of sumac and dipped with watermelon radishes.<\/p>\n<\/p>\n<p><i>Adapted from:<\/i><\/p>\n<p><a href=\"https:\/\/histaminefriendlykitchen.com\/jerusalem-artichoke-dip\/\"><i>https:\/\/histaminefriendlykitchen.com\/jerusalem-artichoke-dip\/<\/i><\/a><\/p>\n<\/p>\n<p><a href=\"https:\/\/www.irishtimes.com\/life-and-style\/food-and-drink\/an-alternative-to-guacamole-that-avoids-those-unsustainable-avocados-1.4718237\"><i>https:\/\/www.irishtimes.com\/life-and-style\/food-and-drink\/an-alternative-to-guacamole-that-avoids-those-unsustainable-avocados-1.4718237<\/i><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Try a sweet glaze on beets or other root vegetables to help balance their<br \/>\nearthy flavor.<\/p>\n","protected":false},"author":8,"featured_media":1063,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"<p data-tadv-p=\"keep\">Burdock is a medicinal root that also makes a great aromatic for sautes or a stir fry.\u00a0 The Japanese word for burdock is gobo, and the pickled form is yamagobo.<\/p>\n<p data-tadv-p=\"keep\">An easy way to process and preserve burdock is this quick pickle recipe.\u00a0 I usually just snack on these (and eat them way too fast), but they also make a great garnish for umami dishes, or are a common filling for sushi rolls.<\/p>\n<p data-tadv-p=\"keep\">This recipe is at its most basic, but you can add your favorite pickling elements to it--slices of garlic, ginger, turmeric, hot chilis, etc.<\/p>\n<p data-tadv-p=\"keep\">\n<!--more--><\/p>\n<p data-tadv-p=\"keep\">Prep time:\u00a0 15 minutes\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 Cook time:\u00a0 5 minutes<\/p>\n<p data-tadv-p=\"keep\">Equipment:\u00a0\u00a0\u00a0 1 pint jar w\/lid<\/p>\n<p data-tadv-p=\"keep\">\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tea kettle or pot for water<\/p>\n<p data-tadv-p=\"keep\">Ingredients:\u00a0\u00a0\u00a0 ~8oz burdock<\/p>\n<p data-tadv-p=\"keep\">\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u2153 cup apple cider vinegar (or vinegar of choice)<\/p>\n<p data-tadv-p=\"keep\">\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0 \u2153 cup soy sauce, tamari, or liquid aminos<\/p>\n<p data-tadv-p=\"keep\">\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0 Water<\/p>\n<p data-tadv-p=\"keep\">Wash your burdock thoroughly and peel if the skin is thick and tough.\u00a0 Trim any ends off, then cut into lengths just under the height of your pint jar.\u00a0 Then split your lengths of burdock into halves or quarters lengthwise to make matchsticks.<\/p>\n<p data-tadv-p=\"keep\">If including other ingredients in your pickles, put those slices or spices in the bottom of the pint jar.\u00a0 Then stuff the jar full with your burdock matchsticks vertically.<\/p>\n<p data-tadv-p=\"keep\">Fill the jar \u2153 full with the ACV, and then another third with the tamari.\u00a0 Boil enough water to fill the rest of the jar, and pour hot water over burdock.\u00a0 Put lid on the jar, and then shake up.<\/p>\n<p data-tadv-p=\"keep\">Now just leave the jar sealed in your fridge for 1-2 days, and your pickles will be ready to eat.\u00a0 If you don\u2019t eat them all in one go, keep refrigerated.<\/p>\n<p data-tadv-p=\"keep\"><i>\u00a0\u00a0\u00a0 <\/i><i>Adapted from <\/i><a href=\"https:\/\/foragerchef.com\/burdock-yamagobo\/\"><i>https:\/\/foragerchef.com\/burdock-yamagobo\/<\/i><\/a><\/p>","_et_gb_content_width":""},"categories":[4],"tags":[57],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.3 - 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