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.
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 Sunchokes, Sunchokes and Beets Roasted with Garlic Black Bean Sauce, and Sunchokes Sauteed with Mint and Toasted Pine Nuts.
Roasted Sunchokes with Cranberry & Mint
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- 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
- Preheat the oven to 350 degrees.
- Toss the sunchokes and olive oil together in a baking dish and roast for 20 minutes.
- Remove from the oven and toss in the mint, lemon juice, cranberries and salt.
- Ta da! Finito!