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Monday, October 10, 2011

Sauteed/Roasted Sunchokes

I'll be collecting sunchoke or Jerusalem artichoke recipes from anyone who has 'em.  I planted 14 or 15 tubers this spring, and harvested a full pound of crispy, low-glycemic impact veggies from the top quarter of the soil around 1/2 of 1 plant :-O  That's gonna be a LOT of sunchokes, people!

If you don't know what they are, sunchokes or Jerusalem artichokes are the root of a ridiculously tall sunflower-looking plant.  They can be cooked much the same way as potatoes without all the dietary evils of potatoes...starch, carbs, blood sugar spikes and whatnot.  They taste, well, not like much...a bit like a bland turnip or maybe a water chestnut.  My husband thinks they taste faintly of celery, but I don't know that I perceive that one.  They're crunchy and edible raw, or you can cook them, rendering them more potato-like in texture.

A word of warning...a little goes a long way with these guys.  They contain a lot of indigestible fiber which can, in sensitive tummies, cause some distress.  Not everyone experiences this, but there you go.  Don't go bonkers eating this stuff just because it's healthy...moderation, moderation, moderation!

So far, I've roasted and sauteed and have been pleased with both recipes.

Sauteed/Roasted Sunchokes
Makes 4-6 servings

1 lb. sunchokes, cleaned, trimmed and peeled, if desired
1/4 cup olive oil, butter or bacon fat
salt and pepper to taste

Sautee over medium-high heat for 15 minutes, stirring often.  OR roast at 400F for 30 minutes. 
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