Along the Grapevine

Fermented Sunchoke Dip (Vegan) for Fiesta Friday’s First Anniversary

55 Comments

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It’s Friday, and that means it is time to head over to Angie’s place at The Novice Gardener for Fiesta Friday. This week is even more special though, since it is the 52nd, thus completing a full year of fun, recipe-sharing and meeting dozens of talented bloggers who all contribute to making this such a popular and successful event. To mark this milestone our fabulous hostess Angie is dedicating two weeks to the celebration. This first week we are asked to bring the starters, i.e. drinks and appetizers, while next week we will present the main dishes and desserts. I have noticed there has been a lot of buzz over the past few days, so I expect it is going to be a smash. You are welcome to join us and bring an original dish of your own by Wednesday. Just follow the simple guidelines as outlined here. If you haven’t prepared anything, you are still welcome to come and join the party where you will see what all the buzz is about.

As co-host, along with my compatriot from the west Julianna at Foodie on Board, I will try to make myself useful, so if you have any questions, don’t hesitate to contact us.

I would also like to extend a big thank you to Angie for organizing this weekly party. She has been such an inspiration, and provided a venue where we have been able to make new friends, share ideas and support for one another, and jolly up the whole blogging experience for so many. I therefore suggest we help ourselves to a drink and toast our dear host before going any further!

And now for my offering to the celebration. It is an appetizer to be served with crackers or vegetables, inspired by that ever so popular recipe for artichoke dip. I have made mine with fermented Jerusalem artichokes, a rich (creamless) creamy dip with lots of flavour and healthful at the same time.

I have been using Jerusalem artichokes, or sunchokes, quite a bit, but some readers are still not convinced to eat them. I took the recipe for the ferment from this post where the problems of sunchokes are candidly outlined, and it seems that fermenting them resolves the problem. I believe it!

If you are not familiar with this odd little vegetable, this is what it looks like.

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Once I fermented a jar of them, the dip was simple enough to make.

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I used one part sunchokes, 1/2 part raw cashews soaked in water, and 1/4 part steamed and chopped greens. I used Swiss chard, but spinach, kale, arugula, or just about any green would work well. I blended the drained nuts and sunchokes until smooth, and then mixed in the greens. There is enough flavour and seasoning in the ferment that you need add nothing else, other than perhaps a little garnish of paprika or sumac powder.

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Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

55 thoughts on “Fermented Sunchoke Dip (Vegan) for Fiesta Friday’s First Anniversary

  1. You don’t fail to bring something interesting to the table, Hilda. I bought Jerusalem artichokes once at organic market some years ago, I liked the taste but I haven’t seen it since. I didn’t know you can ferment them to be un-windy! Very interesting.🙂

    Liked by 1 person

    • Thanks. I believe not only fermenting but also drying, harvesting after a frost and adding summer savoury to them take care of that problem. Perhaps if more people knew that, they wouldn’t be so put off by them. They really are delicious and very versatile.

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  2. This is the first time I have linked one of my recipe to Fiesta Friday – Hilda. I have been wondering for long time what id Fiesta Friday, just today i got idea’s and linked the recipe.

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  3. Pingback: Fried Quinoa Balls stuffed with Mozzarella for Fiesta Friday #52 | Come Cook With Me

  4. Happy FF! This looks wonderful🙂

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  5. What an awesome dip. Fermented sunchokes? I never would have thought of this and it looks so good! You’re very creative in the kitchen!

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    • Thanks, Amanda. It was a first for me, and then decided to make a dip out of it, since I have way to many pickled/fermented vegetables in the fridge. I might try mixing it with other things, like cream cheese etc. but was delighted with the way this turned out.

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  6. I’ve definitely heard of sunchokes… yet, I don’t think I’ve seen a “naked” one before. Thanks for sharing the photo of one in it’s natural state! This dip sounds amazing, Hilda. You never cease to amaze me with your creativity.🙂 Thanks for taking on co-hosting duties today… looks as if we’re in for a fun celebration at Fiesta Friday!

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    • Thanks Nancy. I am so pleased to be invited to co-host with Julianna and look forward to making some of these fantastic recipes when I finish at the computer. Who would have thought one year ago that FF would have been the success it is with so many loyal and committed participants!

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  7. Absolutely perfect, I will have to try. I love sunchokes, the flavor, texture, everything . . . but I do always have problems after I’ve eaten them raw or roasted.

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    • Thanks Sue. I hope you give these another try. I have served this to several people and no complaints. And the taste is really special. I am planning on mixing it with other things besides cashews and doing another ferment with other spices. I really think I am on to something in the sunchoke department!

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      • Sunchokes are really useful because they’re like potatoes except firmer in texture . . . they can be a backdrop to so many dishes ad even pureed and made into flatbreads sort of like the “paleo” folks do with cauliflower, and sunchokes are less watery than cauliflower so you don’t need as much dry binder. Nature is just so full of delicious little miracles!

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  8. Oh Hilda! This just wouldn’t be FF without one of your amazingly creative recipes! Let me take this opportunity to tell you how much I admire you and your gorgeous blog! I have so appreciated your creativity over this last year and I am looking forward to many more delicious moments events! Your recipe has made my mouth water! Enjoy the party and we’ll catch up later for a drink once the guests are all properly settled, OK?

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  9. Hilda, thank you so much for co-hosting our block party! I’m sure you will be really busy! This dip is definitely and education for me. I’ve seen sun chokes and have seen people cook with them but have never done it myself. It looks like a very special dip for FF!

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  10. Pingback: First Fiesta Friday Anniversary (Part 1) | The Novice Gardener

  11. You sure come out with some creative and imaginative recipes Hilda, and this one is no exception! Thanks for educating us through nature, the dip looks fabulous. Thanks too for co-hosting this wonderful gathering @ FF.

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  12. Thanks Loretta. I do always enjoy these parties.

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  13. I love the texture of Sunchoke and the sweet taste of this special vegetable. I didn’t know you can ferment them. Thank you for co-hosting this special Fiesta today!

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  14. Other than soup I never know what to do with Jerusalem artichokes! I am definitely going to try this next time some come my way! Thank you Hilda! And happy FF anniversary!

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  15. You are so much fun, Hilda… I always learn about new things from you! I have never heard of a sunchoke before.. I would love to dry that dip.. It looks so delicious!! ❤️

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  16. I don’t think I have had sunchokes before but I do like the sound of that dish! Besides FF is all about discovering new things to try, and that’s particularly true with you Hilda! Thank you for co hosting this fab party this week, I hope you’re enjoying yourself!

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  17. I tend to avoid them just because of the wind factor! Must look into the fermenting – thanks Hilda and thanks so much for hosting this week x

    Liked by 1 person

  18. I had NO idea that was what sunchokes are! Who knew parties could be so informative!? Sounds delish.

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  19. what a fascinating recipe esp. w, the cashews. Thank yu!

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  20. Yum, this sounds great – I do love sunchokes/Jerusalem artichokes, how does fermenting them impact the flavor? Cashews are always good in things, in my mind, too!

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    • Thanks Caroline. I always find that fermenting improves anything – enhances the flavour and nutrients, and gives a little bite to otherwise bland food. I think it would be interesting to experiment with other spices too, although I really liked this mixture.

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  21. I’ve never worked with sunchokes before so this was incredibly informative and helpful. Also, I’d never say no to a delicious dip. Thanks for sharing and cohosting the party.🙂

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  22. Hi Hilda, I wil definitely try this one. I have big patch of them in the garden that needs attention before the spring. Now is the perfect time to dig as I have heard a little frost makes them sweeter. I’ve pickled them with great success and that also rids them of side effects.

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    • I’m afraid our ground is frozen now, but as soon as there is a thaw I will dig some up. I’ve never pickled them, but sounds like a good idea. Glad you know how to enjoy them too.

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  23. I had to go online and find out more about this strange looking veggie that can have some “side effects” to ones digestive system. I would pickle or ferment them too. Did you know you can make brandy with them – sounds good too. Next time I see them I will know what they are and not be afraid to try them🙂

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  24. Brandy sounds interesting, though don’t know if I’m willing to try that yet. I will look it up. Thanks for passing the info on. I find drying them works very well too, and I make flour out of them when I get enough.

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  25. Thank you so much for co-hosting, Hilda. Love your cream-less creamy dip. I always learn so much from your posts!

    Liked by 1 person

  26. I looooove Jerusalem Artichokes and this dip looks fabulous Hilda! Thank you!!

    Liked by 1 person

  27. Jerusalem artichokes are delicious. Your recipes always inspire me and makes me curious. I haven’t fermented my own vegetables and this dip looks so good🙂

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  28. Thanks for co-hosting this BIG event!!! Happy FF to you🙂

    Liked by 1 person

  29. Hello, Hilda! Please excuse my very late comment! My first Fiesta Friday was quite a whirlwind experience, but a very fun one! This is such a neat recipe. I knew what sunchokes were, but I have never cooked with them. Thanks for sharing this! Looking forward to tomorrow’s party!

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  30. Hilda,
    What a great recipe! I am going to try using more sun chokes

    Liked by 1 person

  31. There’s no way ” to compete” with your original recipes! You’re amazing!

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  33. Pingback: Sunchoke Lemon Pesto | Along the Grapevine

  34. OK I am definitely trying this! I made sunchoke chips last night so dip is now mandatory!

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