The sunchoke, better known as the Jerusalem artichoke, is neither from Israel, nor is it related to the artichoke. It is the root of the sunflower plant that has been harvested for centuries by the Native Americans. It is delightfully crunchy when eaten raw and may be fried, roasted, boiled or baked.
- 1 lb. sunchokes
- 2 tsp. vegetable oil
- 1 lb. red-skin potatoes, scrubbed and diced
- 1 cup chopped onion
- 2 cloves garlic, minced
- 6 Tbs. cider vinegar or seasoned rice wine vinegar
- Salt and freshly ground black pepper to taste
- Scrub sunchokes well under cold running water. You may pare them if you wish or leave skins on for more nutrients. Cut sunchokes into 1-inch dice.
- In large nonstick skillet, heat oil over medium heat. Add sunchokes and cook, stirring occasionally, for 5 minutes. Add potatoes, onion and garlic and cook, stirring often, until sunchokes and potatoes are tender and crispy brown, about 25 to 30 minutes. Add vinegar, salt and pepper to taste and serve hot.
- Serving Size: 8 Servings
- Calories: 101
- Carbohydrate Content: 24 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Sodium Content: 5 mg