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| Picture from eHow |
JERUSALEM ARTICHOKES are not artichokes and are also known Sunchoke Roots. They resemble ginger root and taste like colocasia esculenta, if you ask me. You can enjoy them raw or lightly steamed or roasted in oven or in the form of a soup. My favorite way of enjoying them is roasted in the oven. Still working my way to adjust to the raw taste of Jerusalem Artichokes.
They have many protective health benefits. They are packed with potassium, magnesium, fiber, inulin and iron. I don't like to peel the skin as it appears that a good amount of nutrition is in the skins. The vegetable's thin skin yields to a firm, white flesh that is sweet, nutty and crunchy when raw and velvety when cooked.
Jerusalem Artichokes Roast:
Jerusalem Artichokes - 1 pound
Extra Virgin Olive Oil - 1tbsp
Turmeric - 1/2 tsp
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| Roasted Jerusalem Artichokes |
Himalayan Salt to taste
Preparation:
- Preheat oven to 350F.
- Wash the sunchokes thoroughly.
- Slice them in circles and let them be about 1/4th inch thick.
- Mix in olive oil, turmeric, cayenne pepper and salt.
- Transfer into a baking tray.
- Roast in the oven for 20 minutes or until well roasted.
