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