5 Reasons We Like Sunchokes
Sunchokes are the tubers, or enlarged roots, of a variety of sunflower. Visually they look similar to ginger, in that they are knobby with a brown, creamy skin. In season September through March, we think they deserve the spotlight during the winter months, and here’s why! 1. You can cook and enjoy the whole vegetable, skin and all. Good for the wallet and the planet! 2. They contain inulin, a type of carbohydrate fiber that has a lower glycemic index, a better choice for type 2 diabetics and people watching their blood sugar levels. 3. They contain high levels of iron, Vitamin C, and B-6. 4. They are native to northeast America. 5. Similar to potatoes, these tubers have a nutty flavor and are perfect added to salads, made into soups, roasted with other vegetables, or pan fried.
READY IN 15 MIN
- 1 pound sunchokes, washed, scrubbed, cut into ¼ inch medallions
- 3 tablespoons of butter
- ½ bunch of flat leaf parsley, roughly chopped
- Juice of ½ a Meyer lemon
- Salt and pepper to taste
In a heavy bottomed sauté pan, fry the sunchokes on medium heat with butter until golden brown.
Toss with parsley and lemon juice to taste.