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Recipe suggestions wanted, please! Sunchokes, leeks, or chestnuts (not all in one recipe)...

ShikaSfrn Nov 9, 2007 01:03 PM

Hi all,

Went to the farmers market and bought all of these items, and usually just pout sunchokes in a salad or into a large veggie soup. Same with leeks... Chesnuts I either just roast, or put in a salad. Any ideas for recipes for these, either together or separately?


  1. Emme Nov 11, 2007 06:12 PM

    I use chestnuts roasted and pureed in my Maple Butternut Squash and Roasted Chestnut Pie


    1. Carb Lover Nov 10, 2007 06:10 AM

      Here's my previous query on sunchokes:

      Let us know what you end up doing!

      1 Reply
      1. re: Carb Lover
        ShikaSfrn Nov 11, 2007 03:10 PM

        That link is great, thanks! Does anyone by chance have that Chestnut Soup recipe that uses Jerusalem artichokes? This is exactly the type of dish I was thinking of...

      2. b
        Budino Nov 9, 2007 06:40 PM

        sunchokes are a great addition to a simple potato leek soup. Just simmer them all together in broth with a little garlic and puree, adding a little cream when you reheat. I just made this a few days ago...about a pound of sunchokes, 1.5 pounds of russets and 2 leeks.

        1. k
          karykat Nov 9, 2007 06:21 PM

          I love chestnuts and may need to try the braised chestnut recipe below. A hot chef in my city just put chestnut tempura on his menu and it won rave reviews. I looked for a recipe and couldn't find one but assume you could just take roasted chestnuts and give them the tempura treatment. I love chestnuts AND love tempura so that may be something else I need to try. (Does anyone else have a recipe for that?)

          1. Chew on That Nov 9, 2007 01:05 PM

            Hey :)

            You might actually really like this recipe for Braised Chestnuts

            This recipe is a wonderful addition to the fall menu. This can be served as a side dish or as an elegant hors d'oeuvre with a glass of wine or a cocktail.

            2 lbs. Delmarvelous chestnuts - whole shelled
            1/2 C. onion, finely chopped (you can use any onion, Vidalia is a good choice)
            1 C. port wine
            thyme ( I use fresh or fresh dried--not ground)
            3 C. chicken stock
            2 Tbs. oil
            2 Tbs. butter
            salt and pepper to taste

            Heat a heavy saucepan, and add the oil, butter and chopped onions. When onions turn slightly brown, glaze with port wine. Add thyme, chestnuts, chicken stock and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid. This will take an hour or so. Serve as whole-braised chestnuts or pass through a ricer to make a wonderful chestnut puree.

            Yield: 6 servings

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