Hubby is most definitely a meat and potatoes kind of guy but we have been trying to limit our carbohydrate intake so often dinner just features a protein and large portion of a veggie side. Sunchokes, also known as Jerusalem artichokes, look similar to potatoes when diced or sliced and have a similar texture, but feature a sweet, nutty flavor similar to an artichoke, that only needs a few herbs and olive oil. I served these with Easter dinner (turkey ham basted in mustard, honey and brown sugar and roasted asparagus).
Sunchokes are also good raw; crunchy and a great addition to a green salad when sliced thinly. Some people prefer to peel them, but with their odd shape it can be quite a task. I prefer to wash off any dirt and give them a good scrub with a textured sponge or veggie brush and leave the skin on.
They are rich in iron, potassium and vitamin B1. And the really good news for diabetics is that they have have a lower glycemic index score than potatoes as they store their carbohydrate as inulin (not to be confused with insulin) rather than starch. And for all of us, they aren’t fattening (one cup of raw sunchokes has approximately 110 calories and zero fat)!
Variations: You can experiment with different flavors of olive oil and herbs (fresh or dried). I like to grind kosher salt over them right before serving for an extra little “crunch” and go light on the pepper.
- 1/2 lb of sunchoke tubers, scrubbed with a soft veggie brush or textured sponge to remove dirt, then dried and cut into bite-sized pieces
- 1 heaping tablespoon of chopped garlic
- 1 tablespoon of finely chopped fresh lemon thyme (or other herbs)
- 1 tablespoon virgin olive oil
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Line a baking sheet with tin foil and brush with olive oil.
- Combine all ingredients in a bowl and toss until well coated.
- Spread onto the baking sheet and roast for 20 minutes. Check at 15 minutes to make sure the bottoms aren’t burning; move around with a spatula if necessary.
Serves 2 as a side dish. They don’t reheat all that well as they get a bit mushy when not eaten right away. If you have leftovers, re-roast in the oven as opposed to using the microwave.