ROASTED SUNCHOKES/ JERUSALEM ARTICHOKES
I just pulled up 20 pounds of sunchokes from one plant. A knobby tubers look a lot like ginger root is in the sunflower family. Its nutty in flavor and has a nice crunch No need to peel but does need a very good scrubbing with a stiff brush. Sunchokes also contain vitamin C, phosphorus and potassium and are a very good source of iron. This tuber is very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These benefits come at a healthy price; the food can have a potent wind-producing effect. Inulin a type of carbohydrate that is a derivative of fructose. We don't have the digestive enzymes for this, and foods that we can't digest cause gas. Which is why the seeds play a role in this recipe. They are in for flavor as well as helping with the bloating and gas. It's volatile oils reacts efficiently in treating the gastro-intestinal tract. The main properties of the herb make it an effective stimulant of gastric secretion, it regulates stomach functions; it has anti-inflammatory properties for the intestines; it is a gastric and intestinal antiseptic and diuretic. The seeds help in stimulating food appetite and digestion, As it does your breath good! The seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium.
Provided by Rita1652
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Pour oil on 2 sheet pans. Place half of the drained chokes on each pan tossing to coat with oil.
- On a wet cutting board place the seeds and chop with a sharp knife. To grind and leave some whole.
- Add remaining ingredients to the seeds, toss to combine.
- Distribute the seeds mixture on the sunchokes.
- Roast for 15 minutes flip roast 15 more minutes. Or until chokes are crisp and tender inside.Just like a roasted potato.
- Garnish with additional seeds and rosemary.
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Rebecca Ungi
[email protected]I've never had roasted sunchokes before, but I'm definitely a fan now. They're so easy to make and they taste amazing. I will definitely be making these again.
Sara Jahan
[email protected]I made this recipe for roasted sunchokes last night and they were delicious! I served them with grilled chicken and a salad. Everyone at the table loved them.
Noel Kazembe
[email protected]This is a great recipe for roasted sunchokes. The sunchokes are roasted until they are tender and slightly caramelized. They are then tossed with a simple vinaigrette made with olive oil, vinegar, and herbs. The result is a delicious and healthy side
Quentin Ingham
[email protected]I'm always looking for new ways to cook sunchokes, and this recipe is a great one. The roasted sunchokes are crispy on the outside and tender on the inside. They're also very flavorful. I will definitely be making these again.
hojaifa islam
[email protected]These roasted sunchokes are a great way to use up leftover vegetables. I always have a few sunchokes lying around, and this recipe is a great way to use them up. They're also a healthy and delicious snack.
Kendra Duncan
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but the result is a delicious and flavorful side dish. I will definitely be making these roasted sunchokes again.
Adnan Sheikh
[email protected]These roasted sunchokes are the perfect side dish for any occasion. They're easy to make, delicious, and healthy. I especially love them served with a dollop of sour cream or Greek yogurt.
mdtuhen hasan
[email protected]I'm not usually a fan of sunchokes, but I decided to give this recipe a try and I was pleasantly surprised. The roasting process really brings out the flavor of the sunchokes and makes them much more palatable. I'll definitely be making these again.
MD. rufik
[email protected]I'm always looking for new ways to cook vegetables, and these roasted sunchokes definitely fit the bill. They're so simple to make and they taste delicious. I love the nutty flavor and the crispy texture.
Chyara Kasandikromo
[email protected]I've been roasting sunchokes for years and this recipe is one of my favorites. The combination of olive oil, garlic, and rosemary is perfect. I also like to add a little bit of lemon zest for a bright flavor.
Muhammad Sohaib
[email protected]I made these roasted sunchokes for Thanksgiving dinner and they were a huge hit! Everyone loved the unique flavor and texture. I'll definitely be making them again for my next special occasion meal.
Abdelrhman Osama
[email protected]Roasted sunchokes are one of my favorite fall dishes. They're so versatile and can be enjoyed in so many different ways. I love them roasted with olive oil and herbs, or mashed with butter and garlic. They're also great added to soups and stews.
Usman Mani
[email protected]These roasted sunchokes were so easy to make and they tasted amazing! I especially loved the crispy edges. I will definitely be making these again for my next dinner party.
Lillyana Walford
[email protected]I followed the recipe exactly and my roasted sunchokes turned out perfect! They were crispy on the outside and tender on the inside. I served them with a side of roasted chicken and vegetables, and it was a delicious meal.
Alfredo Trejo
[email protected]Roasted sunchokes were a new experience for me, and I was pleasantly surprised! They had a nutty, earthy flavor that paired well with the herbs and spices I used. I'll definitely be making these again.