Sunchoke soup provençale
adapted from Winter Harvest Cookbook
Bring 6 cups salted water to a boil, add 2 pounds sunchokes (scrubbed and diced), lower heat, and cook until tender. Purée and return to heat. Add 1 cup milk gradually and heat slowly. Heat 2 tablespoons olive oil in a small skillet; add ½ cup drained canned tomatoes, 1 clove crushed garlic, 1 tablespoon chopped parsley (or a pinch dried), and 2 tablespoons chopped ham or cooked bacon. Cook briefly, no more than 2 minutes, and then pour mixture into sunchoke purée. Heat to just below boiling and serve hot.
Gingered beets and brussels sprouts
adapted from Winter Harvest Cookbook
Boil, bake or steam 2 medium beets until cooked through. Meanwhile, cut an X in the stem of each 1 pound trimmed Brussels sprouts and steam over boiling water until near tender, 5 to 7 minutes. Remove from heat. Peel and slice beets. Cut sprouts in half if they are really large. Heat 2 tablespoons butter in a medium skillet or saucepan, add sprouts, beets, 2 teaspoons fresh grated ginger, and sauté until vegetables are tender. Add 2 tablespoons lemon juice, salt and pepper to taste, and cook very gently another 2 to 3 minutes.
