sunchokes roasted with rosemary

December 26, 2013 • Nancy Wolfson-Moche

These tiny organic sunchokes are easier to eat than they are to peel!  Sweet and tender, they contain no starch, are high in potassium, iron and inulin, making them good for diabetics. Cultivated by many Native American tribes, sunchokes are frost-hardy so can be harvested now.

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Serves 2-3

INgredients

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½ pound sunchokes (aka Jerusalem artichokes)

a few sprigs rosemary

1 Tablespoon EVOO (Extra Virgin Olive Oil)

pinch sea salt

Process  Preheat oven to 350°F. Peel each sunchoke carefully, with a paring knife.

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Rinse and place them in a baking pan. Chop the rosemary

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and sprinkle on the sunchokes.

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Add the sea salt and drizzle the olive oil on top. Bake at 350°F for about 20-30 minutes, until they are lightly browned and soft inside.  Remove from pan and serve, garnished with more fresh rosemary if desired.

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©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).