Sunchokes, aka. Jerusalem artichoke.
They have nothing at all to do with Jerusalem and only taste vaguely similar to an artichoke… with hints of water chestnut.
They’re related to and somewhat resemble a sunflower… But they’re not a sunflower.
They’re native to North America and have been cultivated there for hundreds of years… At least until recently.
They’re easy to grow with high yields.
Their popularity peaked in the 19th century – after a few hundred years of being a staple.
I’d never seen or eaten one until we moved to France.
If you’re not familiar with them, give them a try. They’re one of my favorite winter vegetables
To make things easier, I just discovered that there is no need to peel them. Leaving the peels on adds a bit of crunch when they’re been roasted.
Roasted Sunchokes
Total time: 30 minutes
Ingredients:
- 4 medium sunchokes, aka Jerusalem artichokes
- 2 tbs olive oil
- 1/2 tsp smoky paprika
- 1/4 tsp sea salt
Instructions:
- Put olive oil, salt and paprika in a bowl.
- Scrub sunchokes, cut off any knobby bits.
- Cut each sunchoke into 1/3 inch (1cm) thick slices.
- Add slices to oil and stir to coat well.
- Lay on a nonstick baking sheet with a lip. Put in a 400F (200C) oven and roast for 15 minutes.
- Turn sunchokes. Roast for 10 minutes longer.
- Remove and serve.
It’s done.
I think.
Oh wait, we need some cabinet handles but that has to wait until the next trip to Ikea.
Everything else is done.
Now we have spring fever.
It’s not spring yet, but we’ve had three days in a row of sunshine.
Mon mari mowed part of the lawn today.
Between the rabbits digging and the dogs playing in the dirt I thought all the crocus bulbs were long gone.
Spring has a way of cropping up even where we don’t expect it.
And we have pussy willows.
Soon we’ll have spring.
Maybe then I’ll be able to get the dogs clean.
Beautiful all of it and the pussy willows!
I love the early spring appearances in the garden, shows light at the end of the tunnel !!
And there have been reports of the cranes being heard as they fly back north along the Dronne valley so Spring must be on its way. I wish I’d known about not peeling Jerusalem Artichokes years ago. We used to be able to buy them canned (and peeled) in Rhodesia during the UDI period . They made a very useful addition to many a meal.
I have never had Jerusalem artichokes. Must try. So glad you are seeing signs of Spring.
Your mari’s next project now that the pantry is finished – a dog washing room, complete with waist-high tub, ramp for them to walk up, tie down so they will stay in, spray nozzle on a flexible arm for getting into the ticklish places, and a blow dryer box where they can stand and be fluffed. 😉
Tanna, I love the pussy willows – so delicate.
Kate, I am so happy to be seeing signs of spring. It’s been such a gray winter.
Gill, I heard them a few days ago, although my neighbor heard a flock a week earlier. They’re really early this year – hope they’re right! This is the first time I haven’t peeled them p so much easier and good flavor.
Penny, they look really gnarly but I love the taste. Spring… YAY!
Zoomie, now that is a good idea…. If only I could then teach them to like it. Clean dogs…. wonderful idea.