Despite its name, the Jerusalem artichoke has no relation and is not a type of artichoke. It’s native to North America, and related to the sunflower family.
Although it looks a lot like ginger, the taste is more comparable to a sweet potato—slightly sweet with an earthy, nutty undertone.
The amazing thing about this edible tuber is that unlike sweet potatoes and other root vegetables where the starch breaks down into glucose affecting blood sugar levels, the Jerusalem artichoke is high in inulin which only breaks down to fructose in the colon. As a result, they have a very low glycemic index and barely affect blood sugar levels. They are also high in the prebiotic fructooligosaccharides, which encourage the growth of good bacteria in the gut!
Fun Food Fact:
The Jerusalem artichoke used to be shunned due to an old wives’ tale because of its resemblance to the shape of deformed fingers caused by leprosy.
Oven roasted rosemary garlic sunchokes garnished with kale!
You will need:
- 1 handful of kale
- 4 sunchokes
- 2 tbs coconut oil
- ¼ minced garlic
- ¼ onion powder
- 1 tbsp dried rosemary
- 1 tbsp dried parsley
- ¼ tea salt
- dash of black pepper
Wash, de-rib and tear kale into medium sized pieces.
In a bowl prepare the spices and coconut oil.
Wash sunchokes well, removing all bits of dirt. Cut into thin slices(no need to peel) and place in bowl with the spices and coconut oil. Spread evenly on a parchment lined baking sheet and bake at 350° for a total of 40 minutes. After 20 minutes, place kale rubbed with olive oil and a sprinkle of sea salt to the baking sheet and continue roasting for remaining 20 minutes.
One word of caution for anyone not used to eating sunchokes, it’s best to start off with small amounts as they can cause GI disturbances in some people.