Jerusalem Artichokes (Sunchokes)

These perennial tubers are indigenous to turtle island and are a great investment plan as our global food system, dependent on fragile technology and a limited amount of fossil fuels, becomes more and more precarious.  Throw a few of these tubers in the back forty (or in the corner of the back ten) and let them go – watch out, they grow vigorously and tall.

Sunchokes contain Inulin and make a great sweet treat for diabetics – for more specific info, here is one of many sites discussing the health benefits of Jerusalem Artichokes…

There are many ways to prepare these versatile tubers.  Two very popular ones include roasting in the oven, with a bit of oil, herbs like sage, thyme, oregano, and black pepper, and salt if you choose.  Roast at 350, until you can stick a fork through them easily.

Another popular method is sauteeing them – using butter or coconut oil, gently sautee the sunchokes.  They can be peeled, or left to cook with the skins on.  I usually err on the side of caution and stick tot he adage of “slow and low.”  Add herbs as above, put the lid on and let them slowly cook away.  Again, you are looking for that point when the fork easily pierces through them.

Sunchokes can also make great soups, including creamy soups, and can be used to thicken other soups.  Play around with them and if you find something you’re happy with, feel free to share it with me and I may just post it up here.



*** One of my CSA members passed along this link for another great way to prepare sunchokes, this time with chicken…

Lemon Chicken with Sunchokes – Thanks Sue!!!

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