Sunchokes...what are they? Jerusalem artichokes...
They are a root or Tuber vegetable native to North America (not Jerusalem). It also doesn't look anything like an artichoke. Read more about it here:
A plus for diabetics: "...unlike most starchy vegetables, the principal storage carbohydrate in sunchokes immediately after harvest is inulin rather than starch. When consumed the inulin is converted in the digestive tract to fructose rather than glucose, which can be tolerated by diabetics."
Amazing that we have never tried this vegetable. We saw a bag at our local honour box.
What is an honour box? It's a box where people sell locally picked & grown produce or "stuff". There can be anything on sale from farm fresh eggs, fruit and manure and ....sunchokes.
We got our bag of these tubers for $2.50
I looked up a few recipes on the web to check how they should be handled and the best recipe that would allow us to taste the true flavour.
I looked in the bag and OMG - these tubers were HUGELY muddy.
1st step - wash these tubers! There are options...you can skin these tubers (peel the skin) or cut them in bits and give a little scrub. We did the latter because it was easier to get the mud out:
2nd step: Heat oil in a cast iron skillet on medium-high heat. Add 1/4 tsp salt (or enough to your liking) and some fresh cracked pepper.In this recipe - I threw in curry leaves. They add a nice smoky flavour to these chokes.
Sauté cut chokes in hot oil for about 3-5 minutes. Turn heat down and cover chokes for 15-20 minutes.
3rd step (optional): For a little extra flavour, toss in some chopped cilantro and serve:
Bon AppetÃt!