Sunchokes: An Unsung American Hero
Sunchokes, also known as Jerusalem artichokes, sunroots, earth apples, and topinambur, are actually the roots and related to sunflowers. The sunchoke has a long American history, they were cultivated by the Native Americans long before European settlers arrived. Although not as popular as some other tubers in the US (ahem..the potato) they are much more nutritious. Sunchokes have prebiotic properties which are great for intestinal health and also contain vitamin C, phosphorus and potassium. They are also a great source of iron.
Even better than all that – they taste awesome. When raw they resemble water chestnuts and when roasted they have a nutty, sweet, and slightly salty taste. The natural sweetness of the tuber makes the roots almost carmelize when you roast them, creating a delicious and healthy sidedish to any meal.
16 oz of sunchokes: washed, peeled and cut into large chunks
2 carrots diced
2 celery stalks diced
4 tbs of olive oil
salt and pepper optional
Preheat Oven to 425 degrees
– After cutting the sunchokes, rinse them, dry them, and mix them with carrots and celery. Coat in olive oil/salt/pepper.
– Roast for 45: flip every once and awhile after 30 min mark otherwise sunchokes will stick to the bottom of the pan