Do not overcook. Can be creamed after cooking
Prepare as Fritters by dipping cooked chokes into batter, then frying. They also can be made into Croquettes or French Fried
To BAKE: Wash and scrub well. Bake in preheated oven (400°) for 30 to 40 min, or in
moderate oven (350°) for 40 to 60 min.
To FRY: Parboil and rub off skin (if desired). Cook in very hot deep fat until
golden brown. Drain, season with salt and pepper. Serve immediately.
To BOIL: One pound serves 6. Scrub, leave whole or pare and slice. Cook covered 1
to 35 minutes in boiling salted water or two min. in pressure cooker.
Drain, add ½ c butter, 2 T. lemon, 2 T finely chopped parsley, ¼ t salt,
few grains cayenne. Cook three minutes
Try These: Add chopped raw chokes to scrambled eggs. Slice and serve as an appetizer.
Garnish a piping hot bow of soup with thin, crisp slices of Sunchokes.