Right now, I'm all about sunchokes. "What's that?" you ask, "Well! Let me tell you!"
A sunchoke (or Jerusalem artichoke) is actually a type of sunflower - or rather, the tuberous root. A native to North America, they were first cultivated in 1605 by Samuel de Champlain and was named 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. A cultivated root vegetable, like carrots or potatoes, sunchokes look like ginger, have the cooked texture of potatoes, and taste like an artichoke heart. He-llo instant romance! You can bake 'em, roast or toast 'em, then puree and souffle 'em. High in dietary fiber, potassium and iron, sunchokes are both incredibly delicious and pretty healthy. Here are 5 of my favorite gluten free recipes for this seasonal favorite!
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