Jerusalem Artichokes AKA Sunchokes
How did this knobby root vegetable get its name? While it does taste like artichokes, what’s Jerusalem got to do with it? It turns out they are the roots of a species of sunflower. Sunflower in Italian is girasole, which somehow got shifted to Jerusalem.
Jerusalem artichokes have a nutty, slightly sweet taste that lend themselves to roasting, sautéing, or even raw in salads. When roasted, they develop a crispy, caramelized exterior and a tender, creamy interior. Sunchokes can also be pureed into a silky-smooth soup or added to stews and casseroles for added flavor and texture. But watch out they are also high in inulin, a type of carbohydrate that can cause gastrointestinal discomfort in some individuals. Therefore, it's best to start with a small amount and gradually increase your intake to see how your body responds.
Roasted Sunchoke Recipe:
· 1 pound sunchokes, scrubbed clean and sliced into 1/2 inch thick rounds
· 2 tablespoons olive oil
· 1/2 teaspoon salt
· 1/4 teaspoon black pepper
· 1/4 teaspoon garlic powder
· Fresh parsley, chopped, for garnish
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the sliced sunchokes with olive oil, salt, black pepper, and garlic powder until coated.
3. Spread the sunchokes in a single layer on the prepared baking sheet.
4. Roast the sunchokes for 20-25 minutes, flipping halfway through the cooking time until they are tender and golden brown on both sides.
5. Transfer the roasted sunchokes to a serving dish and garnish with chopped parsley.
6. Serve warm as a side dish or a healthy snack.