Aka. Sunchokes.
If you have never been introduced to these glorious sunflower-related vegetables, believe me, you are in for a treat. Literally.
Contrary to the name, Jerusalem artichokes have no relation to Jerusalem, nor do they resemble the taste of artichokes.
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Sunchokes possess an earthy, rustic taste... sometimes described as a hybrid between a potato and water chestnut. They are brilliant potato substitutes for diabetics because their main starch - inulin - has a low impact on blood sugar.
One of my favorite preparations of Jerusalem artichokes:
Preheat oven 420 degrees. Using a mandoline/thinly slicing with your sharp knife, cut the sunchokes into 2mm-thick slices (roughly 10 medium-sized sunchokes). Keep skin on in order to attain more nutrition, as well as a more textured-product. In a large bowl, place all slices of the sunchokes. Toss to coat with the following:
2 Tbsp lemon juice
1 Tbsp smoked sea salt
2 Tbsp herbs de Provence
2 tsp Cayenne pepper
1 Tbsp Cajun seasoning ("Slap Yo Mamma")
2 Tbsp Extra-Virgin Olive Oil
Wrap in aluminum foil, then place on a baking sheet and allow to roast... about 20 minutes - until golden and tender. Since the slices are thin, the Jerusalem artichokes roast quickly.
In order to transform this earthy vegetable from a simple into a more sophisticated dish, pair with seared scallops and ghee-poached lobster (ghee is a form of clarified butter).
The roasted sunshokes provide a nice crisp texture, which compliments the sweet scallops and lobster duo.
"Take care of your body. It's the only place you have to live." - Jim Rohn
Delicious and nutritious. All good things!
Love y'all dearly!
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