These tiny organic sunchokes are easier to eat than they are to peel! Sweet and tender, they contain no starch, are high in potassium, iron and inulin, making them good for diabetics. Cultivated by many Native American tribes, sunchokes are frost-hardy so can be harvested now.
½ pound sunchokes (aka Jerusalem artichokes)
a few sprigs rosemary
1 Tablespoon EVOO (Extra Virgin Olive Oil)
pinch sea salt
Process Preheat oven to 350°F. Peel each sunchoke carefully, with a paring knife.
Rinse and place them in a baking pan. Chop the rosemary
and sprinkle on the sunchokes.
Add the sea salt and drizzle the olive oil on top. Bake at 350°F for about 20-30 minutes, until they are lightly browned and soft inside. Remove from pan and serve, garnished with more fresh rosemary if desired.
©Nancy Wolfson-Moche 2013