I am always on the lookout for new vegetables. Although we all have a go-to list of veggies for side dishes (hello cauliflower, broccoli, Brussels sprouts, and sugar snap peas!), it’s fun to explore and find something new to mix things up. Recently on a farmer’s market trip, I found some lovely sunchokes, aka Jerusalem artichokes, that I couldn’t wait to try.
What is a sunchoke you ask? Let’s talk about that. Looks? They look just like ginger root and are small root veggies. They are can be be cream colored, brown , or even a bit red on the outside and are normally a creamy white on the inside. Origins? They come from a plant in the sunflower family, not the artichoke family. Taste? They taste like a root vegetable – sort of like a cross between a celery root and a potato in my opinion. They are earthy, a touch sweet, and really delicious. In terms of health and nutrition, they have high amounts of iron, potassium and thiamin. They are also low in calories and high in fiber making them work for low carb diets. There are lots of uses for sunchokes – soups, purees, shaved in salads or slaws, and roasted. Roasting them into delicate, delicious little sunchoke chips is my personal favorite.
Roasted Sunchoke Chips
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Preheat the oven to 350 degrees.
Toss the sunchokes with oil, salt, pepper, and any spices/herbs you add.
Roast for 25-30 minutes or until cooked through, tossing once during cooking.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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