Photo: Recipe Renovator
If you’re looking for an alternative to white potatoes, sunchokes (also called Jerusalem artichokes) roast up beautifully golden with a crisp exterior and tender interior. Sunchokes are a knobby tuber from a North American plant related to the sunflower.
Regular readers of this blog know that I have a long-term love affair with the potato. However, I’ve been advised to try an anti-inflammatory diet, avoiding the nightshade family. The botanical grouping of nightshades includes white potatoes, tomatoes, peppers, and egglants, as well as tobacco.
I read up on sunchokes to see whether they might really be an alternative for me. According to Frieda’s website: “Sunchokes have a low glycemic index which is essential for weight watchers and diabetics. They are high in potassium, iron, protein, and the natural fiber that is considered a ‘pre-biotic,’ which helps good bacteria grow in the digestive tract. Studies also show that sunchokes may also help lower blood pressure and decrease cholesterol.”
When my friends at Frieda’s Produce offered me sunchokes, I jumped at the chance to give them a try, choosing this Cooking Light recipe as my starting point. I thought their recipe was way too sweet, so I have adapted it for you to provide a lightly caramelized side dish that’s more lemony than honeyed. I think you’ll love the results.
Honey-Roasted Jerusalem Artichokes With Shallots And Meyer Lemon
Yield: Makes 4 Side Servings
- 1/2 tablespoon (7 ml) honey or brown rice syrup
- 2 tablespoons (30 ml) fresh Meyer lemon juice
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 pound (450 g) sunchokes, cut into 1/2-inch-thick slice
- 3 large shallots, peeled and cut into wedges
- 1 gram kosher salt
- 1 gram freshly ground black pepper
- Preheat oven to 425F/220C.
- Warm the honey until it’s runny, then whisk in the lemon juice, olive oil, salt and pepper.
- Scrub the sunchokes and slice into thirds lengthwise.
- Peel the shallots, cut off the root ends, and cut into quarters.
- Put the sunchokes and shallots in an oven-proof baking dish and pour over the marinade.
- Toss until everything is evenly coated.
- Bake for 35 minutes or until vegetables are tender and caramelized, stirring every ten minutes.
Note: Vegans who do not eat honey can substitute brown rice syrup or agave syrup if desired.