Roasted Sunchokes

So, I have a new favorite thing.  I don’t know much about them yet, but I’m gonna’ learn because boy did they wow me.  Jerusalem Artichokes, otherwise known as Sunchokes.  Admittedly, I asked the farm stand how much they charged for their ginger.  It looked just like ginger root to me!  That’s when they schooled me, telling me these were actually sunchokes, which made for a great diabetic potato replacement because of the low sugar content.  I’m not diabetic, but I love healthy alternatives, so I was intrigued.

Jerusalem Artichoke

According to Wikipedia, “despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke.”  Sunchokes are reported to contain about 2% protein, no oil, and very little starch (hence the diabetic reference).

So, I whipped some up.  I did a simple roasted version with some basic seasonings.  It was a smash hit, with a flavor that reminded me of a potato with a touch of artichoke essence, and a texture akin to that of a turnip.  We just kept eating them, saying over and over, “These are so good!”  And hey, they’re good for you, too.  I feel great about that.  Give ’em a try!


Roasted Sunchokes

  • 15-20 sunchokes, scrubbed thoroughly and diced
  • ¼ cup olive oil
  • ½-¾ cup fresh parsley, finely chopped
  • salt, pepper, onion powder, garlic powder, to taste
  • ½ Parmesan cheese, finely grated
  • parchment paper, if possible

Preheat oven to 400º.  After scrubbing the sunchokes thoroughly, dice them into small pieces.  You may consider rinsing them once more, to be sure to get rid of any leftover grit.  Combine everything but the Parmesan into a bowl and toss the sunchokes in the mixture, coating thoroughly.  Spread sunchokes onto parchment paper (preferred for less sticking) or tin foil.  Sprinkle Parmesan cheese on top.

Roasted Sunchokes 1

Bake for 35-45 minutes, turning once or twice for even cooking.  Once they get to be a nice golden brown and are soft on the inside, pull from the oven.  Serve immediately and be amazed.

Roasted Sunchokes 2

Many thanks to CrossIn Back Vineyard & Farm for the amazing selection of sunchokes!

Revisit the Rabe

#TBT!  Broccoli Rabe is back in season, but alas … it’s only around for a very short time.  Embrace it!  Do a simple sauté with a little olive oil, S&P, onion & garlic powders, plus a splash of chicken stock – just enough to cover the bottom of the pan.  Serve with a sweet potato hash for a beautiful contrast of sweet and bitter.  Or revisit this classic favorite of mine.  I’ve already made it once, and I’ll be making it again and again … until the rabe runs out!

Linguini w Broccoli Rabe n Sausage

Vampire Slayer’s Soup

A week ago Friday, I had hernia surgery. Fun! After struggling with this issue for over a year, I’m happy to finally be on the road to full recovery. I am not, however, happy to stand in the kitchen and cook. So prior to the surgery, I made some soups to have for dinners during the harder days. I found this Vampire Slayer’s Soup recipe via my good friend from Judy’s Wellness Cafe and I made it for last weekend. It was so, so good. (Bonus: no vampires that night, haha!) So,I’m sharing the love. You will notice that within this recipe is a link to yet another recipe: Magic Mineral Broth. I also made this. I put the allotted amount into the VSS, then saved the rest for other things. And by other things, I mean that I literally drank it by the mugful every day. It was just that darn delicious. Our cold nights aren’t over just yet! I highly recommend trying both!

Vampire Slayer’s Soup

Magic Mineral Broth