|Really...how cool is this stuff?|
Now sunchokes (AKA Jerusalem Artichokes) are ugly little buggers. Sort of a cross between potatoes and ginger root in appearance. Gnarly, if you will. My internet assistant advised to keep it simple and cut them up into chunks on a pan, sprinkle with salt & olive oil and toast in the oven for 30-40 minutes at 350. I loved them! We had fish, garlic quinoa, chard and sunchokes for dinner and I downed most of the 'chokes. They are the consistency of a potato with the taste of an artichoke heart. Delicious! (Good source of iron and low in fat, but does have a lot of carbs & sugar calories, so I suppose I can't go on an all-sunchoke diet).
I will admit that eating foods like this and becoming more knowledgeable about different vegetables (not to mention that I get weekly delivery of organic goodies from local farms) does make me a bit smug. Which is something I don't feel when I'm standing in our pantry eating leftover Easter candy. But I'm okay with being proud of my weekly Vegetable Christmas. I may even start wearing a Vegetable Christmas sweater.
Happy Bok Choy, Baby!