GREAT RECIPIES FROM OUR COOK BOOK

Recipe of the Month May, 2007 (Two Great Recipes) Sunchoke Puree 11/2 lbs Sunchokes cubed 1/2 lb Potatoes, cubed 2 tbsp Butter 3 tbsp Sour cream Cook the sunchokes and potatoes in boiling salted water for 20-25 min. or until tender. Drain and puree in a food processor. Stir in the butter and sour cream, season, beat well and serve. Green Croft Gardens Radish Leaf Soup 3 Radish bunches ( use leaves only ) 1 tblsp Butter 1 small Onion 750ml Soupstock 100g Sour Cream Salt, Pepper, Nutmeg 4tsp. Finely chopped Parsley Wash Radish leaves and chop coarsely. Heat butter in stockpot and add chopped Onion. Lightly sautee` and add stock. Boil for about 10 min. Add Radish leaves , boil lightly and add sour cream. Sprinkle on Parsley and add desired amount of spices. Click here to close

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