Simply Sunchokes

May 21, 2011

Summer is upon us, so let's celebrate sunchokes. This tasty tuber is actually not an artichoke, instead it's a cousin of the sunflower. It's also a rich source of inulin (carbohydrate), which is food for your gut bacteria (prebiotic). Due  to the chokes not being loaded with typical starches, it's considered a good potato replacement for diabetics. 

Roasted Sunchokes

1 lb. sunchokes
1 tsp herbs de Provence
1 tsp sea salt
2 cloves garlic, minced
1 Tbsp. olive oil

Directions: Preheat oven to 350F. Wash and scrub sunchokes to thoroughly remove all dirt. Cut into large dice. Transfer to a large mixing bowl and set aside Grind together herbes de Provence and sea salt with a mortar and pestle until spices are broken down, but not powder fine. Toss prepared sunchokes with spices, minced garlic and oil until evenly coated and spread out on a parchment paper covered baking sheet. Roast for 40 minutes to an hour, turning every 15 minutes, until very tender. Let cool slightly before serving and enjoy.

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