Friday, November 7, 2008
Go Ahead Honey, It's Gluten Free Roasted Sunchokes
The theme for the latest round (which ends this weekend) of "Go Ahead Honey, It's Gluten Free" is indigenous foods, as selected by Vittoria of Deliciously Gluten Free. I immediately knew what indigenous food I wanted to use, which are the perennial sunchokes, or Jerusalem Artichokes, that we harvest each year after the Autumn Frost. We leave a few runty sunchokes in the ground to grow into big, tall sunchoke plants the following season.
We usually eat these knobby tubers raw, sliced into salads and sprinkled with a little kosher salt, and they have a pleasantly nutty taste. There is more nutritional information about sunchokes in a previous Crispy Cook post, but I will repeat this word of warning to you again here. These vegetables make you VERY flatulent. You might not want to bring them to a party unless your friends are very down to earth and don't mind a recreation of Mel Brooks' cowboy banquet scene from "Blazing Saddles".
Farts aside, these really are tasty little tubers that are indigenous plants to North America and are members of the sunflower family. We tried roasting them in the oven and they have an even more nutty flavor, so that became our entry for the GAHIGF Indigenous Foods Edition. Here's the simple recipe:
1 lb. sunchokes, well-scrubbed and trimmed of any dark or shrunken spots
Salt and Pepper
Preheat oven to 375 degrees.
Chop sunchokes into large chunks. Toss with olive oil, salt and pepper.
Place in baking dish or roasting pan and bake 30-45 minutes, turning every 15 minutes or so to ensure that they get evenly CRISPY.
Serves 6 as a side dish to some very close family and friends.
Be sure to check back with Vittoria after this weekend to see a roundup of dishes indigenous to all different parts of the globe.