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.
Total time: 30 minutes
- 4 medium sunchokes, aka Jerusalem artichokes
- 2 tbs olive oil
- 1/2 tsp smoky paprika
- 1/4 tsp sea salt
- 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.
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.