“These tasty little marvels can be dug out from under the snow.”
Also known as Jerusalem artichokes, sunchokes are a root vegetable which can be harvested from late autumn to early spring. These tasty little marvels can be dug out from under the snow (of course, if the ground is not frozen hard). That’s right, you can have freshly harvested vegetables in the winter!
Sunchokes are packed with inulin, a dietary fiber with strong prebiotic and cancer-fighting properties. They are high in potassium, iron, and protein. Plus, sunchokes can help lower blood pressure and decrease blood cholesterol.
A word of precaution – these beauties have strong air qualities. To reduce the “airiness” of Sunchokes, always cook them, preferably with some heating spices.
Sunchokes Roasted with Rosemary
- 1 pound Sunchokes
- 2 tablespoons Olive Oil
- 1 tablespoon Rosemary leaves (fresh or dried), roughly chopped
- Salt and freshly ground Black Pepper – to taste
- Preheat oven to 350 Degrees Fahrenheit.
- Wash and scrub the sunchokes.
- Cut the sunchokes into 1-inch cubes.
- In a bowl mix all the ingredients together.
- Lay on a baking sheet and bake for 45 minutes or until soft and tender.
Larisa, Ayurvedic Chef and Educator, teaches students how to prepare and enjoy kitchari.
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