You might walk right past Sunchokes in the market, they are knobby, gnarly and not a vegetable that jumps out with color and leafy flash and says “buy me, buy me!” Some call this tuberous root a “Jerusalem Artichoke,” however they are not at all related to the artichoke – although they do have a strangely similar taste that could be described as a little sweet, a little nutty and quite crunchy when served raw. It’s super simple to slice Sunchokes up thinly and sprinkle on a salad.
Another easy way to prepare this unusual veggie is oven-roasting — what root or tuber doesn’t benefit from a toasty turn under high, dry heat?! I toss Sunchokes in olive oil, garlic and Parmesan cheese and the final result is a cross between oven fries and artichoke dip! OMG, so good and so much healthier than the traditional party-night artichoke dip that has a ton of cheese, mayo and other heavy ingredients.
I like to try new things, it makes life more exciting! Like learning the crow yoga pose earlier in the year and getting up enough nerve to balance on a picnic table! Sunchokes can be an exciting and unusual addition to your healthy diet (they are obviously gluten-free, Paleo friendly and are low on the Glycemic Index making them a good choice for diabetics. Sunchokes are also a great source of iron, potassium and thiamin. They are also low in calories (60 calories for 4-ounces) and high in fiber. If you want to learn more about Sunchokes or can find them at the store, just ask your produce manager – or check out Friedas.com for nutritional information and more recipes.
Have you ever tried Sunchokes? What did you think? Share in the comments!
- 1 pound Sunchokes scrubbed and sliced into 1/3" chunks
- 2 tablespoons olive oil
- 3 cloves garlic finely minced
- 1/4 cup Parmesan cheese finely grated
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Preheat the oven to 425F. Scrub the Sunchokes under cold running water and slice 1/3-inch thick.
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Add Sunchokes, garlic and olive oil to bowl and toss until coated. Add Parmesan cheese and shake bowl until
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Bake for 15 to 20 minutes, turning once, or until Sunchokes are turning golden brown on the outside and tender inside.