I'm absolutely hooked on sunchokes lately. They also go by the name Jerusalem artichokes... Still not ringing a bell? That's okay, I didn't know what it was either. I first discovered them tucked away in my CSA box, a strange little root that I've never seen before. I had to do a quick Google search where I found out it's a species of the sunflower. It looks more like a knob of ginger root than anything but tastes like a cross between a potato and an artichoke heart. It's delicious, trust me.
*You can find sunchokes at wholefoods next to the fresh ginger and turmeric roots
1 pound sunchokes
1/2 tablespoon refined coconut oil + extra to grease baking dish
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
Ketchup, optional for serving
Preheat oven to 450° F. Prepare a baking dish by greasing it with a little oil, set aside.
Scrub the sunchokes clean with a potato scrubber before chopping them into 1-inch pieces.
Place the sunchokes in the prepared baking dish, drizzle with oil, salt and pepper- toss with your fingers until the oil and seasoning is evenly distributed.
Bake for 20-25 minutes, flipping once halfway through. Serve with a little ketchup for dipping- this is optional but makes for a totally delicious pairing.
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