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Sunchokes - Raw Or Cooked

madewithlove's picture
One of our first spring harvest veggies, Sunchokes or Jerusalem Artichokes are mostly grown organically by small farmers. Cook any way you would a potato or raw like a carrot. High in vitamins A & B, Iron, potassium, calcium, magnesium and iodine. Low-Carb, not starchy like other root veggies, they are also low calorie, low sodium and virtually fat-free. Baked like a potato, they taste quite like artichoke hearts and are very satisfying for those on a low carb regiment. A great spring vegetable.
Ingredients
  Sunchoke 1 Cup (16 tbs), chopped (for sauteed sunchoke)
  Butter 1 Tablespoon (for sauteed sunchoke)
  Soya sauce 1 Teaspoon (for sauteed sunchoke)
  Red pepper spice blend 1 Tablespoon (for sauteed sunchoke)
  Carrot 1⁄2 Large, chop (for sauteed sunchoke)
  Celery 1⁄2 Bunch (50 gm) (for sauteed sunchoke)
  Orange 1 Large, squeeze
  Jalapeno roots spice blend 1 Tablespoon
  Parsley 3 Tablespoon, chopped finely
Directions

MAKING
1. For sautéed sunchoke, in a pan melt butter and add sunchoke in it. Mix well.
2. Spray soya sauce on top of the sunchoke in pan. Add a little water, sprinkle red pepper spice blend over it. Mix well and cook until they are tender.
3. For salad, in a bowl combine carrot, celery, and sunchoke.
4. Squeeze orange juice on top. Sprinkle jalapeno roots spice blend. Toss them well.

SERVING
5. Serve sautéed sunchoke and salad with parsley garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Saute
Dish: 
Salad
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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