Many of you asked about sunchokes giving people gas. Look, everyone's digestive system is different. Just like with beans, some people have no problems with them and some do. That being said, sunchokes are not normally served in large quantities. So if you haven't had them before, maybe don't eat the whole baking sheet of them alone in one sitting even if they taste really good.
Thanks for addressing this, Helen. I think many people laugh off warnings about gas as if the risk were just embarrassment. Gas is one of the few ways I can think of, barring allergy, that a dish can cause severe physical pain. The only other that springs to mind is the capsaicin in chili peppers. Anecdotally, both my partner and I suffer little to no effect from onions and every type of bean, but every time we've had sunchokes it has resulted in suffering.
Usually the things that make most people gassy don't affect me so I'm curious about sunchokes! If people bring up the gas again just tell them to boil them in lemon juice it will remove the inulin that causes gas!
Because I am so early, I'll take this opportunity to say that I really love your channel. Your work is amazing and your voice is sooo soothing. Much love. Have a wonderful day!
I adore chard. The first time I ever tasted it was in Mexico, prepared like stir-fry with chiles, onion, and tomato. I was hooked. Now I learn I can eat it fresh!
Helen, I adore your sense of humor! My parents was growing sunchokes in Kazakhstan on our "dacha", and now in Israel I eating it all the time in soups. Also "the Ottolenghi cookbook" has a great recipe of baked sunchokes with the sage, olives and lemon. This warm salad is must try. I am traveling in Greece now. They have very nice fava beans dip salad here. But a few days ago I have found excellent dish which called "married fava" (Φάβα παντρεμένη), it's pretty much the same idea of delicious fava purée topped with slightly panfried strips off red onion, very sweet tomato paste and capers. Absolutely stunning.
I grew sunchocks in my garden one year. They're easy, prolific, and handsome. Unfortunately, I didn't have your expertise at the time. Thank you for making me rethink growing them again and thank you for a channel that in any other world would shower you with educational and culinary awards! Peace
I just tried this recipe with a lot of twists. I pan roasted my sun holes and instead of Dijon mustard, I used a little Bengali Mustard pickle. It was a huge hit in my house!!
Great! I had a nice stand of rainbow chard two years ago, but didn't pant it this year. Never planted sunchokes. Do you grow them from seed? Or do you use cuttings like potatoes?
I consider myself an adventurous culinary cook; however, these are two vegetables that I have never cooked. Thanks to you, I am going to try it soon. Thank you so much.
This is so on time for me since I have a nice crop of sun chokes growing in my backyard. I’ve been looking for good recipes to use them in and this looks really delicious. Thank you so much!
We made this and the pureed sunchokes were a big winner! Learning opportunity: We did a curbside market pickup so someone else did the selecting and bagging of the sunchokes. Unfortunately many of the sunchokes were spoiled or required so much trimming that there wasn't much left after I had gone through them all so after roasting I didn't save many pieces for the salad. We ended up with only 1 and 1/2 cup oz of utterly delicious puree. This experience taught us how to select sunchokes so we will do that personally from now on. Thanks again for the inspiration, I don't think we would have tried sunchokes if we hadn't watched this video.
I've been interested in growing them but haven't seen anything to do with preparing them before so I was excited when I read the title and over joyed seeing "Helen Rennie" below it~! The way you described them has me planning a trip to the middle eastern produce shop that carries them today. From what I read about them years ago, Sunchokess are in the sunflower family and super easy to grow, invasive even. Anyone with some sunny growing area will want to save a few and bury them into the ground. Low maintenance to grow them so you can ignore them until they surprise you with a very tall plant with pretty yellow flowers (if I remember correctly... I will check out some videos on growing them next 😁). ThanQ very much for another incredible video, Miss Helen. You are the best. You rock and I love you~! 🥰
Thanks for that info. I will have to plant some. I've had rainbow swiss chard in my garden before, but not sunchokes. I just saw them for sale on eBay, fresh from the farm, shipped by FedEx it says.
I like sunchoke I have been growing them for many years. If you have a yard and you want it careless, I will recommend you grow sun chokes all around the fence and grow pumpkin in front of sunchoke, just let them grow and forget it. Mother Nature will take care them. When winter comes, you go to the yard clean up and harvest, huge pumpkins everywhere, huge sunchokes in the soil.
Thank you for this amazing seasonal inspiration ans taste combination! I hope I'll find sunchokes and swiss chard at the weekend local market and will make this amazing dish
@ 8:50 to 9:10 will tell you why Ms Rennie is a true culinarian. She understands food and technique. She doesn't just recite a recipe. She explains the subtleties of the process. That is rare on the internet. Listen closely.
I just dug the last few of my sun-chokes, there weren't that many as I had gotten rid of them from my garden as they were threatening to take over my house as well (they are very invasive) I planted a couple in a large tub to save my house. I couldn't find any nice chard in the store so I'm going to use some black kale from my garden but I'll pick that just before I need it, should be OK, just not more than maybe two portions but there's only one of me and there's other stuff too. I believe it will still be yummy as I really like both veggies. I also have my centre piece as they decided to flower this year.
I wish I found this recipe a couple of days ago. I made soup with my sunchokes from my garden. I have a few left that I'm hoping will flower, maybe they'll e OK to dig up and use. I only have black kale though and I'll use the very young leaves.
@@richhall3412 They are one of the popular varieties of Jerusalem artichokes, the other well known one being more regular, roundish and reddish. Mine grow in one elongated, smoother beige 'potato', without many of the little 'ginger bumps' hers had. I love to eat them raw, straight from the garden, or sliced fine in salads, as well as cooked. The flower petals, too, are edible, and smell a little like chocolate. I guess I'm one of the lucky ones who has little problem with digesting them. That may be because I wait to harvest them after a frost, which develops the sugars, perhaps beneficially. The name comes from the Italian name, girasole, (literally, 'turn toward the sun') which (like the French tournesol) is the name for sunflowers - Helianthus annuus (annual). They are a close relative, Helianthus tuberosus.
Looks fabulous Helen. I like using chard. I get it at my local Food Co-op (organic) and usually do a baked vegan lasagne with chard leaves instead of pasta. The Jerusalem artichokes are never super easy to get - it's reverse seasons here in the southern hemisphere and they're not well known, or, have well known uses. Artichokes, or replacement, with the salad sound like a wonderful new dish to try 😊
I absolutely LOVE watching your channel 💞 you make me “want” to cook!!! Your food and (my personal favorite) pastries you share are elegant and most DELICIOUS 😋 Thank you so much 💞
I always learn something when I watch your videos and this one was no exception. I’ve heard of Jerusalem artichokes but had no idea what they were, how to cook them or for that matter, whether I wanted to even eat them! Awesome video ….thank you 😃👏🏻👍🏻
If sunchokes give you violent flatulence then brine them for a week changing the water twice. You need to cut the ends off to give a surface for the salt to work on.
I couldn't find sunchokes at the one Hmart I visited so decided to make it with roasted Korean sweet potatoes instead. It surely didn't taste exactly (or remotely?) the same, but the results were great! Thanks for your videos and your channel! And I'll definitely sign up for a class the next time I find myself in the Boston area!
What an excellent video and recipe! I've grown the rainbow chard in my garden, and it's great, if the rabbits leave any for me. It's true, the stems and leaves must be prepared separately. I usually saute or steam the leaves, but I have to try them as you did. And I have never tried sunchokes. I MUST do so, they are so easy, and I'm sure delicious. THANKS!
Helen, the only time I've ever had Jerusalem artichokes, they were foul... And I mean, really, really foul. However I will trust you and try making this. I can't get chard here so I'll have to sub with mature spinach (which I love in a warm salad). I am willing to change my mind about Jerusalem artichokes, so wish me luck!
Love your Sunchoke and Swiss Chard recipes. I have a bunch of Sunchokes in the garden right now and was not sure what to do with them as it is the first year I have dealt with them.
Awesome ideas here, Helen, thank you! For me, I would swap out the sunchokes and use celeriac instead because I've had those chokes before, and they gave me very bad gas...worse than what happens after I eat lentils. They are delicious, and your roasting method is spot on, but for me the aftereffects are just not very pleasant.
Thank you for this recipe. I think I did several things wrong. 1) I overcooked the sunchokes -- I think something about altitude? My Sunchokes were done a long time before 30 minutes, but wern't browned. When they did they stuck. For sure, not enough oil. I used a nicely conditioned sheet pan with years of browning. But it stuck, so I think more oil. 2) My lemon yielded in a half about 2 tablespoons -- I then upped the remaining ingredients likewise. I think it was a bad choice. 3) My chard was no where near as nice as Helen's. January produce, I shouldn't complain. I think it made. difference. 4) I didn't salt the puree enough, and it didn't stand up like I wanted it to. There was no bite. Maybe a bit more Pomegranite Molasses. Thank you Helen for taking me WAY out of my comfort range. Determined to try this again and correct. It wasn't bad.
I've seen those at the Asia market, but never knew what they're good for. They're called Topinambur here. Will grab some, the next I'm there. 'Like chestnuts, but better' sounds amazing. I don't think, I will dare to eat them together with a bunch of swiss chard, though. I'm rather susceptable to bloating and after reading the pinned comment...I think I'll give them a test run on their own first 😆
My regular supermarkets carry sunchokes, just not all the time. Yes, I tried peeling the skin off. If you use a good blender like vitamix to puree, it makes absolutely no difference. If your blender is so-so, peeling might be worth it. I actually like them with the skin when they are roasted and left whole.
sunchokes?? pomegranate molasses??? are you kidding me!? i appreciate the substitution suggestions a lot, but i really wanna be a Helen Rennie completionist, and i don’t know where to get half of this stuff!!
This sounds so good, I may actually indulge in the extra faffing around with a blender! Either that, or I'll try how it goes with just a rough mash... I mean, I actually _prefer_ lumps in my mashed potatoes, after all! I've never cared much for smooth purees, and I loathe the nuisance that is cleaning a blender properly.
I like lumpy mashed potatoes too, but sunchokes aren't starchy, they won't mash up well without a machine of some sort. Try this to clean your blender: pour some hot water and a few drops of dish soap into it and run it for 30-60 seconds on high speed. Then rinse.
Since sunchokes are so productive of intestinal gas, I consider it borderline irresponsible to serve them. Does this method of preparation address that?
Idk how you as a professional watch Adam Ragusea. He's contrarian and arrogant while endangering his viewers, keep them from developing an interest in cooking. That guy said himself he "isn't sure if he actually enjoyed cooking rather than trying to impress people for the first 10!!!! Years of him cooking at home" enough said
He's just a home cook. His viewers just want to learn simple tastey ways to feed thier families and sometimes learn history stuff about food out of curiosity. He isn't trying to appeal to a pro or semi pro chef audience like Helen, but they both have recommended each other's channels in multiple videos and seem to enjoy and respect each other's work. You are right in that he isn't trying to inspire a passion for fine cooking. But so what? He really is just making cooking simpler and approachable for those that don't consider it a passion, which is an important thing to do, even if nothing he's made is super refined or pushes the cooking envelope. Everyone needs to eat and find a way to do so that works for thier palette and lifestyle.
I love Adam's content. You don't need to like everything that's on the internet. If you don't like it, don't watch it. I am no more "professional" or qualified than Adam. I never went to culinary school. I worked in a restaurant part time as a lowly prep cook for 9 months. That's it. Comments like these make it impossible for Adam and me to comment about each others stuff without call hell breaking loose in the comments. That's a shame. This makes everyone miss out on interesting discussions because instead of listening to what we are actually saying, people want to turn it into black and white. Either Helen loves Adam or Helen hates Adam. If you don't like something we do on our channels, why don't you show us how it's done. Start your own channel and see how the internet likes you ;)
@@helenrennie I like a feisty Helen. 💪💗I also like Adam, because he tries to understand things and digs into them. So, he's opinionated? You don't have to agree with all his conclusions to learn something from him, or anyone else.
Many of you asked about sunchokes giving people gas. Look, everyone's digestive system is different. Just like with beans, some people have no problems with them and some do. That being said, sunchokes are not normally served in large quantities. So if you haven't had them before, maybe don't eat the whole baking sheet of them alone in one sitting even if they taste really good.
Thanks for addressing this, Helen.
I think many people laugh off warnings about gas as if the risk were just embarrassment. Gas is one of the few ways I can think of, barring allergy, that a dish can cause severe physical pain. The only other that springs to mind is the capsaicin in chili peppers.
Anecdotally, both my partner and I suffer little to no effect from onions and every type of bean, but every time we've had sunchokes it has resulted in suffering.
Am I the only one who read this with Helen’s voice in my head? ❤️
You made me laugh out loud! Bless you!
WHAT THE **** ARE SUNCHOKES
Usually the things that make most people gassy don't affect me so I'm curious about sunchokes! If people bring up the gas again just tell them to boil them in lemon juice it will remove the inulin that causes gas!
I as a culinary student can say this channel has tremendous amount of culinary techniques that will help you so damn much in the real kitchen world.
Because I am so early, I'll take this opportunity to say that I really love your channel. Your work is amazing and your voice is sooo soothing. Much love. Have a wonderful day!
I completely agree, even when she says the F word, there's no harshness and only humor ;)
I'm 70 yrs old and this bring back memories of my mother growing sunchokes
Me too but not all good memories I was the one digging them up. If you don't get even last tuber they will just keep coming back.
Helen - I am 70 in December, but never grew these. I'll have to grow them next year. Maybe they will keep on coming back for me.
@@geezermann7865 they are heavy feeders so you will need to amend the soil a fair amount. Best of luck.
@@notgonnaduit6315 :)
I adore chard. The first time I ever tasted it was in Mexico, prepared like stir-fry with chiles, onion, and tomato. I was hooked. Now I learn I can eat it fresh!
Helen, I adore your sense of humor! My parents was growing sunchokes in Kazakhstan on our "dacha", and now in Israel I eating it all the time in soups. Also "the Ottolenghi cookbook" has a great recipe of baked sunchokes with the sage, olives and lemon. This warm salad is must try.
I am traveling in Greece now. They have very nice fava beans dip salad here. But a few days ago I have found excellent dish which called "married fava" (Φάβα παντρεμένη), it's pretty much the same idea of delicious fava purée topped with slightly panfried strips off red onion, very sweet tomato paste and capers. Absolutely stunning.
I’ve never seen Sunchokes at the supermarket. Perhaps is because I don’t pay attention. Now I will look for them. Thanks Helen.
Hi Helen! I like the curls! Thanks for the video!
i love this woman - thanks so much - loving the vegetarian recipes
I grew sunchocks in my garden one year. They're easy, prolific, and handsome. Unfortunately, I didn't have your expertise at the time. Thank you for making me rethink growing them again and thank you for a channel that in any other world would shower you with educational and culinary awards! Peace
saw these at my local korean supermarket the other day and had no idea what they were. now i can give them a try!
So inspiring, would love to see more weird salads!
I just tried this recipe with a lot of twists. I pan roasted my sun holes and instead of Dijon mustard, I used a little Bengali Mustard pickle. It was a huge hit in my house!!
I'm growing my own rainbow chard and sunchokes! I'm excited to make this dish!
Great! I had a nice stand of rainbow chard two years ago, but didn't pant it this year. Never planted sunchokes. Do you grow them from seed? Or do you use cuttings like potatoes?
@@geezermann7865 you plant the tubers like potatoes. Once you plant some. You will have them forever.
GORGEOUS! I'm thinking of using hazenut cream instead of regular heavy cream
What’s hazelnut cream?
@@ryangarvey8207 cream that's made from blending hazelnuts and water.
I consider myself an adventurous culinary cook; however, these are two vegetables that I have never cooked. Thanks to you, I am going to try it soon. Thank you so much.
Really high quality stuff here, shocked the videos don't do as well as other (less useful) content creators. Really happy I found this channel!
Fantastic. Must try this! Roasted sunchoke hummus sounds great as well
This is so on time for me since I have a nice crop of sun chokes growing in my backyard. I’ve been looking for good recipes to use them in and this looks really delicious. Thank you so much!
We made this and the pureed sunchokes were a big winner! Learning opportunity: We did a curbside market pickup so someone else did the selecting and bagging of the sunchokes. Unfortunately many of the sunchokes were spoiled or required so much trimming that there wasn't much left after I had gone through them all so after roasting I didn't save many pieces for the salad. We ended up with only 1 and 1/2 cup oz of utterly delicious puree. This experience taught us how to select sunchokes so we will do that personally from now on. Thanks again for the inspiration, I don't think we would have tried sunchokes if we hadn't watched this video.
Топинамбур и мангольд) Какое сочетание)
I've been interested in growing them but haven't seen anything to do with preparing them before so I was excited when I read the title and over joyed seeing "Helen Rennie" below it~!
The way you described them has me planning a trip to the middle eastern produce shop that carries them today.
From what I read about them years ago, Sunchokess are in the sunflower family and super easy to grow, invasive even. Anyone with some sunny growing area will want to save a few and bury them into the ground. Low maintenance to grow them so you can ignore them until they surprise you with a very tall plant with pretty yellow flowers (if I remember correctly... I will check out some videos on growing them next 😁).
ThanQ very much for another incredible video, Miss Helen. You are the best. You rock and I love you~! 🥰
Thanks for that info. I will have to plant some. I've had rainbow swiss chard in my garden before, but not sunchokes. I just saw them for sale on eBay, fresh from the farm, shipped by FedEx it says.
We love watching your channel. Tried this recipe tonight, and we are officially fans of sunchoke now. I had never heard of it before this episode.
Thank you Helen. I grew sunchokes this year and this recipe is why!
How awesome is that! Enjoy this lovely vegetable :)
Great introduction, can’t wait to try this recipe! Thanks!
This was delicious!!! Made it today with kale in place of Swiss chard. 😋 went well with our shrimp cocktail!! TY for sharing
Nice, great to add more ingredients to my arsenal
I like sunchoke I have been growing them for many years. If you have a yard and you want it careless, I will recommend you grow sun chokes all around the fence and grow pumpkin in front of sunchoke, just let them grow and forget it. Mother Nature will take care them. When winter comes, you go to the yard clean up and harvest, huge pumpkins everywhere, huge sunchokes in the soil.
We have only found them once at an Asian market. Delish!
Hair style looks really nice.
Thank you for this amazing seasonal inspiration ans taste combination! I hope I'll find sunchokes and swiss chard at the weekend local market and will make this amazing dish
@ 8:50 to 9:10 will tell you why Ms Rennie is a true culinarian. She understands food and technique. She doesn't just recite a recipe. She explains the subtleties of the process. That is rare on the internet. Listen closely.
Thank you for this. I have some sunchoke plants, and wasn't sure of the best way to prepare them. This really helps.
oh in gastronomy school we made chips/crisps with those and they were pretty tasty
I just dug the last few of my sun-chokes, there weren't that many as I had gotten rid of them from my garden as they were threatening to take over my house as well (they are very invasive) I planted a couple in a large tub to save my house. I couldn't find any nice chard in the store so I'm going to use some black kale from my garden but I'll pick that just before I need it, should be OK, just not more than maybe two portions but there's only one of me and there's other stuff too. I believe it will still be yummy as I really like both veggies. I also have my centre piece as they decided to flower this year.
We got sunchokes in our CSA and made this last night. Such a tasty salad, and really not that time consuming or challenging!
How lucky to get sunchokes in a CSA :) So glad someone is making this salad.
You’re awesome Chef, love you love your channel.
I wish I found this recipe a couple of days ago. I made soup with my sunchokes from my garden. I have a few left that I'm hoping will flower, maybe they'll e OK to dig up and use. I only have black kale though and I'll use the very young leaves.
Ah...we call these Jerusalem artichokes here in Ireland. They're beautiful. And a short season.
I was thinking they look like Jerusalem artichokes.
@@richhall3412 They are one of the popular varieties of Jerusalem artichokes, the other well known one being more regular, roundish and reddish. Mine grow in one elongated, smoother beige 'potato', without many of the little 'ginger bumps' hers had. I love to eat them raw, straight from the garden, or sliced fine in salads, as well as cooked. The flower petals, too, are edible, and smell a little like chocolate. I guess I'm one of the lucky ones who has little problem with digesting them. That may be because I wait to harvest them after a frost, which develops the sugars, perhaps beneficially.
The name comes from the Italian name, girasole, (literally, 'turn toward the sun') which (like the French tournesol) is the name for sunflowers - Helianthus annuus (annual). They are a close relative, Helianthus tuberosus.
@@chezmoi42 thanks for the info.
Looks fabulous Helen. I like using chard. I get it at my local Food Co-op (organic) and usually do a baked vegan lasagne with chard leaves instead of pasta. The Jerusalem artichokes are never super easy to get - it's reverse seasons here in the southern hemisphere and they're not well known, or, have well known uses. Artichokes, or replacement, with the salad sound like a wonderful new dish to try 😊
I absolutely LOVE watching your channel 💞 you make me “want” to cook!!! Your food and (my personal favorite) pastries you share are elegant and most DELICIOUS 😋
Thank you so much 💞
Yay sunchokes! That soup I told you about the first time we met was a sunchoke base garnished with a fried oyster.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
I always learn something when I watch your videos and this one was no exception. I’ve heard of Jerusalem artichokes but had no idea what they were, how to cook them or for that matter, whether I wanted to even eat them! Awesome video ….thank you 😃👏🏻👍🏻
If sunchokes give you violent flatulence then brine them for a week changing the water twice. You need to cut the ends off to give a surface for the salt to work on.
Excellent video as always
Helen. Amazing! I’d love to have dinner at your house! I will be trying this on my foodie friends.
I couldn't find sunchokes at the one Hmart I visited so decided to make it with roasted Korean sweet potatoes instead. It surely didn't taste exactly (or remotely?) the same, but the results were great! Thanks for your videos and your channel! And I'll definitely sign up for a class the next time I find myself in the Boston area!
I clean the sunchokes under water with a metallic scourer (no soap of course! 😄) it works quite well.
great idea!
Looks delicious! ❤️❤️
Such an amazing recipe 🥰🥰🥰Thank You Helen 💖
What an excellent video and recipe! I've grown the rainbow chard in my garden, and it's great, if the rabbits leave any for me. It's true, the stems and leaves must be prepared separately. I usually saute or steam the leaves, but I have to try them as you did. And I have never tried sunchokes. I MUST do so, they are so easy, and I'm sure delicious. THANKS!
Update - I just found I can purchase sunchokes by the pound on eBay! Wow, a little pricey though. I hope my nearest supermarket carries them.
"That's like naming your kid Adolf or Osama" HELEN!!! 😂
Well, in French it's topinambour. Better? 😁 Delicious I agree!
Helen, the only time I've ever had Jerusalem artichokes, they were foul... And I mean, really, really foul. However I will trust you and try making this.
I can't get chard here so I'll have to sub with mature spinach (which I love in a warm salad).
I am willing to change my mind about Jerusalem artichokes, so wish me luck!
Love your Sunchoke and Swiss Chard recipes. I have a bunch of Sunchokes in the garden right now and was not sure what to do with them as it is the first year I have dealt with them.
Thanks for this video
Yes I too can fit a large plastic box in my refrigerator :)
Adding toasted pine nuts as a garnish might work.
Awesome ideas here, Helen, thank you! For me, I would swap out the sunchokes and use celeriac instead because I've had those chokes before, and they gave me very bad gas...worse than what happens after I eat lentils. They are delicious, and your roasting method is spot on, but for me the aftereffects are just not very pleasant.
that's what caused my gas!
yummy
Thank you for this recipe. I think I did several things wrong.
1) I overcooked the sunchokes -- I think something about altitude? My Sunchokes were done a long time before 30 minutes, but wern't browned. When they did they stuck. For sure, not enough oil. I used a nicely conditioned sheet pan with years of browning. But it stuck, so I think more oil.
2) My lemon yielded in a half about 2 tablespoons -- I then upped the remaining ingredients likewise. I think it was a bad choice.
3) My chard was no where near as nice as Helen's. January produce, I shouldn't complain. I think it made. difference.
4) I didn't salt the puree enough, and it didn't stand up like I wanted it to. There was no bite. Maybe a bit more Pomegranite Molasses.
Thank you Helen for taking me WAY out of my comfort range. Determined to try this again and correct.
It wasn't bad.
I've seen those at the Asia market, but never knew what they're good for. They're called Topinambur here.
Will grab some, the next I'm there. 'Like chestnuts, but better' sounds amazing.
I don't think, I will dare to eat them together with a bunch of swiss chard, though. I'm rather susceptable to bloating and after reading the pinned comment...I think I'll give them a test run on their own first 😆
Yum!
Glad to see your hand is out of the cast! Is it back to 100%?
Yes :)
@@helenrennie
Awesome!
Can you use a spoon to peel like ginger?
Where do you get your sunchokes? Have you tried peeling the skin off? If so, does it impact anything whether eaten whole or pureed?
My regular supermarkets carry sunchokes, just not all the time. Yes, I tried peeling the skin off. If you use a good blender like vitamix to puree, it makes absolutely no difference. If your blender is so-so, peeling might be worth it. I actually like them with the skin when they are roasted and left whole.
Greens spin
A new found root pureed
Life is good!
I never tried swiss chard before , what does it taste like ?
Oh my
Ok when I find a place that actually sells "sunchokes" I'll be sure to try this.
Great video!
Salam kennal kawan sukses slalu ❤️❤️❤️❤️❤️
I don’t have access to sunchokes in my area. What can replace sunchokes?
ur earrings r so pretty i want to steal them
sunchokes?? pomegranate molasses??? are you kidding me!?
i appreciate the substitution suggestions a lot, but i really wanna be a Helen Rennie completionist, and i don’t know where to get half of this stuff!!
does this get rid of the gassiness from the fartichokes?
Is it bad I just want to eat a bowl of the whipped sunchoke puree 😅😂
1:04 And that's why we love you
they look like galangal!
New subscriber 🔔🔊.
This sounds so good, I may actually indulge in the extra faffing around with a blender! Either that, or I'll try how it goes with just a rough mash... I mean, I actually _prefer_ lumps in my mashed potatoes, after all! I've never cared much for smooth purees, and I loathe the nuisance that is cleaning a blender properly.
I like lumpy mashed potatoes too, but sunchokes aren't starchy, they won't mash up well without a machine of some sort. Try this to clean your blender: pour some hot water and a few drops of dish soap into it and run it for 30-60 seconds on high speed. Then rinse.
What can be substituted for heavy cream? Ty
I think you can go for 3/4 cup fresh cream and reduce water to 1/4th. Or go full fresh cream .
Helen suggests cashew milk instead of cream and water to make it vegan. Yum.
I love your videos but I would like to see you composting the vegetable scraps, not throwing it in a plastic bag 😞
Since sunchokes are so productive of intestinal gas, I consider it borderline irresponsible to serve them. Does this method of preparation address that?
As long as you are warned then it’s fine. 🤷♀️
Not fine. There’s funny flatulence, and then there’s the sleepless night of silent stomachache these sneaky little buggers will give you…
Have you found a new chef knife to recommend your students? I'm in the market for a good knife.
ruclips.net/video/XhYTUvwFkL8/видео.html
I live in Oaxaca Mexico, I've seen that flowers everywhere, I don't think anyone Here is aware that the bulbs are edible.
I'm seriously lactose intolerant, and found out that I can't eat sunchokes! Who knew?
Did she just said that artichokes are “pricks”. 😂😂
my name is ousa....
My Mother in law is growing this in the garden. I hate the taste and I can detect this thing in every meal it’s added, even small amount😐
Don't believe me? Ask the dishes!
I tried artichokes once. I boiled them skin on, boiled them skin off, roast them skin on, roast them skin off.
I liked 0/4. I find them disguisting
Try the gay stuff. Ngl g fats what I read.
Idk how you as a professional watch Adam Ragusea. He's contrarian and arrogant while endangering his viewers, keep them from developing an interest in cooking. That guy said himself he "isn't sure if he actually enjoyed cooking rather than trying to impress people for the first 10!!!! Years of him cooking at home" enough said
Simmer down, buddy.
endangering?
He's just a home cook. His viewers just want to learn simple tastey ways to feed thier families and sometimes learn history stuff about food out of curiosity. He isn't trying to appeal to a pro or semi pro chef audience like Helen, but they both have recommended each other's channels in multiple videos and seem to enjoy and respect each other's work. You are right in that he isn't trying to inspire a passion for fine cooking. But so what? He really is just making cooking simpler and approachable for those that don't consider it a passion, which is an important thing to do, even if nothing he's made is super refined or pushes the cooking envelope. Everyone needs to eat and find a way to do so that works for thier palette and lifestyle.
I love Adam's content. You don't need to like everything that's on the internet. If you don't like it, don't watch it. I am no more "professional" or qualified than Adam. I never went to culinary school. I worked in a restaurant part time as a lowly prep cook for 9 months. That's it. Comments like these make it impossible for Adam and me to comment about each others stuff without call hell breaking loose in the comments. That's a shame. This makes everyone miss out on interesting discussions because instead of listening to what we are actually saying, people want to turn it into black and white. Either Helen loves Adam or Helen hates Adam. If you don't like something we do on our channels, why don't you show us how it's done. Start your own channel and see how the internet likes you ;)
@@helenrennie I like a feisty Helen. 💪💗I also like Adam, because he tries to understand things and digs into them. So, he's opinionated? You don't have to agree with all his conclusions to learn something from him, or anyone else.