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Try Sunchokes In Your Next Recipe

You may have seen some brown, knobby tubers at your local farmers market recently. No, that’s not ginger, they’re sunchokes, also known as Jerusalem artichokes, but they’re really nothing like artichokes. They’re actually a member of the sunflower family and have a texture that’s is a cross between a potato and a water chestnut. And, they’re totally delicious. Ideas for cooking, after the jump…

Sunchokes are an excellent source of iron and thiamin, as well as potassium, phosphorus, copper, fiber, vitamin C and niacin. They’re very versatile. They can be sliced raw in a salad or added to a stir-fry, cooked like potatoes, or pureed and used as a thickening agent. The easiest way to eat them is to sautΓ© them in a little olive oil until browned, then season with rosemary, salt, and pepper. Jennifer Lance over at EcoChildsPlay has a recipe for roasted sunchokes with garlic that looks great. To save on calories, you can steam them instead of sautΓ©. I’ve also eaten them pureed and used instead of cream in creamed spinach–sounds like a great vegan alternative to one of my favorite side dishes! You could also use sunchokes in soup or with mashed potatoes.

Try them out when you visit your local market this week, or consider planting them in your garden.

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