Roasted Sunchokes

The fall is here with all its good stuff such as the fall vegetables.

Today, discover the sunchoke, a species of sunflower from North America aka Jerusalem artichoke.

These little guys look like ginger but they have a completely different taste : I would say it is kind of a mix between a chestnut and an artichoke.

In French they are known as Topinambour. So why did the American called them Jerusalem artichoke, who knows?! A legend says that it might be due to the Italians who came to settle to the USA. They used to call this plant the Girasole  (means sunflower in Italian) and the name got transformed to Jerusalem over the years.

Anyway, they are super healthy. they are known to be a good source of iron (3 times more than broccoli!) and inulin, a carbohydrate linked with good intestinal health and pro-biotic properties. They also contain vitamin C, B, potassium. They are great for your cardiovascular system.

Here is super easy recipe that you can try:

Roasted Sunchokes


      • 1 pound of sunchokes,
      • 1/2 Tbsp olive oil,
      • 1/2 tsp salt,
      • 1/2 tsp ground pepper


  1. Preheat your oven to 450 degrees F.
  2. Scrub the sunchokes very well. The skin has good vitamins but needs to be deeply cleaned
  3. Cut the sunchokes into small pieces (not too small)
  4. Rub them with olive oil, salt and pepper
  5. Place on a baking sheet in the over for approximately 25 minutes until they look roasted
  6. Sprinkle some fresh parsley and serve while it is still hot




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