Braised Sunchokes and Brussels Sprouts with Christmas Lima Bean Ragu | CUESA

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Braised Sunchokes and Brussels Sprouts with Christmas Lima Bean Ragu

Source:

Twilight Greenaway, CUESA’s Virtual and Visual Education Manager.

This recipe was developed and priced as part of CUESA’s Farmers’ Market Cooking on a Budget e-letter feature on March 13, 2009.

Serves 4

Price Breakdown:
Total = $24.00
or around $6.00 per serving (not including pantry items)

 

INGREDIENTS

Ragu
12 ounces pastured chicken broth (1 jar from Mountain Ranch, $4.50)
1 cup dried Christmas Lima beans (from Rancho Gordo, $2.50) 
1 bay leaf
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon tomato paste
2 shallots (organic from Dirty Girl Farm $2.00)

Vegetables
2 pounds Sunchokes (a.k,a. Jerusalem Artichokes), sliced lengthwise (organic from Tierra Vegetables, $3.00)
1 pound Brussels sprouts cut in half (organic from Swanton Berry Farm, $4.50 )
Mushrooms (I used Hen of the Woods (a.k.a.Maitake) from Far West Fungi, $5.00)
2 leeks, white and light green parts sliced medium thin (organic from Eatwell Farm, $2.00 )
2 cloves garlic, minced
2-3 sprigs fresh parsley or chervil, chopped

 

PREPARATION

  1. Start the beans soaking around 8 hours before cooking.

  2. Sauté shallots and one clove garlic in 1 tablespoon olive oil until transparent. Add pre-soaked beans, 1 cup of chicken stock and 2 cups of water, plus a pinch of salt. Let cook til beans are thoroughly cooked, around an hour.
  3. After beans have been cooking for half an hour or so, begin the vegetables. In a wide-bottomed pan, sauté sunchokes and leeks in 1.5 tablespoons olive oil for 5 minutes on medium-low heat. Add Brussels sprouts, remaining garlic and parsley and sauté for 5-7 more minutes on high, browning all ingredients slightly. Then add remaining chicken stock, place lid on the pan and let braise for around 3-5 minutes, or until sunchokes soften.  
  4. In a separate pan fry mushrooms in the last half tablespoon of olive oil on high heat until they are lightly crispy.
  5. To serve: place braised vegetables at the center of the plate, cover with a layer of beans and top with mushrooms and pinch of fresh parsley.

 

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