Chokes Au Gratin!

Note: If you are looking for ways to cook chokes, most potato recipes can be followed substituting chokes for potato equally.  The exception is they take a little longer to cook through, so give your dish more cooking time than the recipe says.  If you are mixing roots together and want them to cook evenly, try boiling your chokes about 10 min first, then follow your potato recipe instructions.

  • 2 lb Sunchokes (Jerusalem Artichokes)
  • 4 Tablespoons melted butter
  • salt to taste
  • 1 teaspoon ground pepper
  • optional spices: nutmeg, spice bush, cinnamon… use tiny amounts
  • fresh garlic to taste
  • 1/2 cup onion, finely chopped
  • 1 cup cheese of your choice (parmigiana, sharp cheddar, gruyere, etc)
  • 1 cup broth (chicken broth, or milk or cream, or half broth half cream, etc)
  1. Thoroughly clean your chokes first. Cut into 1/4 inch slices
  2. Add butter to 13″ x 9″ baking dish
  3. Layer chokes, onions, garlic evenly in the casserole dish
  4. Add spices: pepper, salt, etc., into the dish as you layer
  5. Pour broth across whole dish
  6. Last add cheese
  7. Cover and bake on 375 degrees for 40 minutes or until tender when forked
  8. Uncover and bake 20 more minutes or until golden brown and bubbly

(Adapted from various online articles and experimentation.)

Sage Blossom Pesto 

  • 2 cups sage flowers (leaves are okay too)
  • 1/4 cups roasted nuts (cashew, walnut or pine nuts)
  • 1/2 cup olive oil
  • 1 clove garlic, peeled
  • 1/4 cup of onion coarsely chopped
  • 1/4 cup of Parmesan cheese


  1. Remove sage leaves and blossoms from plant stalks, if you haven’t already
  2. Roast your nuts, if you haven’t already. It’s also yummy to roast your garlic and onion.
  3. Put all ingredients in a food processor and pulse until you get the consistency and texture you like (chunky or smooth)
  4. Toss with any cooked pasta, rice, or root you like for a yummy meal!
  5. Can also toss with salad greens and use the pesto like a dressing.
  6. Or place in a serving dish, top with a dollop of olive oil and squirt of lemon. Use as a dip.

(Adapted from:

Red Beet Macaroons           cookies

  • 3/4 C dried beets (can use sugar beets, red beets, etc).  Shred the dried beets, or grind to a powder
  • 5 Tbs cane sugar
  • 2 tsp. flour
  • 1/4 tsp. vanilla extract
  • 5 Tbs unsalted butter
  • 2 lg eggs, whites only

Mix all ingredients, chill in the fridge for 30 minutes. Consistency should be a little thicker than pancake batter – if it’s runnier, let it chill longer.  Preheat oven to 350 degrees.  Plop tablespoonfulls of batter onto an ungreased cookie sheet, leaving plenty of space between the cookies.  Bake for 10 minutes at 350 until browned and firm.

(Adapted from Chelsea Gandy’s recipe, Fox Hollow Farm, Fredericktown, OH)


The perfect companion dessert to the Red Beet Macaroons is custard!  Double the macaroon recipe so you have 4 egg yolks leftover.

Baked Custard         custard

  • 4 lg eggs, yolks only
  • 2 C milk
  • 1/4 – 1/2 C cane sugar
  • 1 tsp. vanilla extract
  • a pinch of cinnamon
  • optional ingredients: 2-3 Tbs cocoa powder, raisins, a few Tbs jam, dried fruit, a pinch of ground spice bush

Preheat oven to 300 degrees.  Whisk all ingredients thoroughly.  Put them in a double boiler (a bowl resting in a pot of shallow water), and put this in the oven for 1 hour, or until the top is firm.  Remove from the oven, and when cool enough to put in the fridge, chill a couple hours.  Serve cold.

(Adapted from the Joy of Cooking, Iram Rombauer and Marion Rombauer Becker)