What the heck is this?
Lunch, that’s what!
It’s a sunchoke, which are also sometimes called jerusalem artichokes. I’m doing more food research today.
I have never cooked with sunchokes before, but the kitchen is a place of experimentation, right?
So I chopped up my ‘choke along with a variety of potatoes. I pulled my olive oil out of the cupboard. Then I promptly dropped the glass olive oil bottle on the granite countertop. It shattered.
I ate a cookie.
And then I cleaned up the terrific mess. Gross. My hands feel very soft and smooth now, however.
Back to my sunchokes. With no olive oil remaining, I lightly tossed my sunchokes and potatoes in regular light vegetable oil, salt and pepper. Spread them out on a greased baking sheet and baked them for 30 minutes in a 400 degree oven.
They look delicious.
Now, my love of potatoes is well known. And these darn sunchokes were a WONDERFUL addition to my favorite food! A slightly different texture, with a bit more chewy skin and a distinctive earthy flavor, I really liked these a lot.
It’s really fun to try new food. And sunchokes are high in iron and fiber, so it’s extra fun to find cool healthy new foods.