Sunchokes, or Jerusalem Artichokes, are a tuber related to the sunflower. They are roots and look a lot like ginger. They are slightly sweet and have a lower glycemic index than potatoes, so they make a great swap!
Portobello Mushrooms have a particularly meaty texture because they are one big piece, that it felt right to call these mignons this week. You can simply cook the mushrooms without the mash, but the sunchoke mash is delicious with the sauce from this recipe!
You can make a gratin out of most root vegetables. This is a guide that you can use to make a gratin out of anything with anything! There are no measurements…use what you have and it will be delicious. I’ll use sunchokes for this version.
Spring soups are some of my faves! You can change the ratio of sunchoke to potato, if you want a more intense sunchoke flavor. Another great tip is browning the sunchokes before adding to the soup pot to add another layer of flavor. Also, I hope you made some stock last week out of your spring veggie scraps, because that is what I’m using today but you can use your favorite stock, too.
Sunchokes are the tuber cousin of the sunflower. They have a lower glycemic index than potatoes, and can be cooked in the same way as potatoes. Sunchokes are particularly good browned and crispy! This is such an easy recipe, give it a try! ( You can eat the skins.)
Sometimes you just need pizza! I love dressing up a simple frozen pizza with all sorts of veggies and this is a great winter version for you to try out!
Why do I keep putting sweet sunchokes with bitter lettuces? Because they balance each other out. Add in apples or pears and top with your favorite nuts!