It’s true. Jerusalem artichokes make you fart. There, I’ve said it. I know, that’s hard to imagine if you consider that these crisp, bulbous vegetables grow beneath bloomin’ sunflowers (from which they picked up a fonder nickname: sunchokes). Farts or not, there is no excuse for avoiding these incredible spring roots while they abound at the farmers markets! They are so darn pleasant chopped raw as a snack, tossed into salads or roasted with slight seasoning.

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Sunchokes bear the juicy, fresh texture of a water chestnut, with a nuttier swagger. They look like ginger root, and are high in protein and low in starch. The tubers are considered to be a healthy choice for diabetics because of a more tolerable fructose content (which also gives them their sweet appeal).
Last Spring I posted a few glorious recipes for sunchokes: Caramelized Leeks and SunchokesSunchokes and Beets Roasted with Garlic Black Bean Sauce, and Sunchokes Sauteed with Mint and Toasted Pine Nuts.

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Roasted Sunchokes with Cranberry & Mint

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 4-6 servings

Ingredients

  • Sunchokes - 3 cups, sliced
  • Extra virgin olive oil - 2 tablespoons
  • Mint - 2 tablespoons dried or freshly minced mint
  • Lemon juice - 1 tablespoon
  • Cranberries - 1/4 cup dried cranberries
  • Sea salt - 1/2 teaspoon

Instructions

  1. Preheat the oven to 350 degrees.
  2. Toss the sunchokes and olive oil together in a baking dish and roast for 20 minutes.
  3. Remove from the oven and toss in the mint, lemon juice, cranberries and salt.
  4. Ta da! Finito!
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