I had a limited vegetable diet before I moved to this side of the pond: asparagus, beans, peas, corn, carrots, broccoli, cauliflower, spinach, red & white kidney beans, rutabagas (a Norwegian thing)….
I ate pumpkin, of course, but only in pie.
Since I’ve lived here I’ve added summer squash of all types, winter squash of all types, turnips, parsnips, artichokes, chard, sunchokes, eggplant, green cabbage….
And there are still a few to try.
My weekly email of French recipes featured ‘forgotten vegetables’.
I’ve seen crosne but, to be honest, I didn’t know if it was animal or vegetable.They are also called Chinese Artichokes. Very weird little things, smaller than my little finger.
I’ve also seen cardoons. They were very popular in Spain and the spring cardoons were as eagerly anticipated as asparagus.
Chayote is another vegetable that I’ve seen but didn’t know if it was a fruit or a veg. (Veg).
The last forgotten vegetable was topinambour – Jerusalem artichokes or sunchokes.
I know that one…..
Two tips: it’s not necessary to peel them, just scrub well; and they do tend to discolor so if not cooking immediately, put in a bowl and cover with lemon water or, if roasting or sautéing, coat with the olive oil.
Crisp Sautéed Sunchokes
Total time: 20 minutes
- 3 – 4 (7oz, 210gr) Jerusalem artichokes aka sunchokes
- 1 tbs olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- sea salt, optional
- Scrub sunchokes with a vegetable brush under running water.
- Slice 1/4″ (.5cm) thick.
- Heat oil in a large nonstick skillet over medium-high heat.
- When hot add sunchokes slices and quickly sauté until golden brown and crisp-tender, 7 – 9 minutes.
- Sprinkle with herbs and sea salt if using and serve.
The midterms are over.
Yay. (Not YAY!!!!!!!, just yay)
The results could have been better.
The results could have been worse.
The future looks better.
I am relieved / content / optimistic / hopeful / (insert your favorite adjective)