{sauteed sunchokes}

10 Mar

i have been wanting to try sunchokes {aka “jerusalem artichokes“} for a long time now. they are so interesting-looking {as most root vegetables are} and one time i bought a bag when i was doing a cleanse, but i didn’t get to cook them and unfortunately they spoiled.

so, when i was at the cutest little organic store in town the other day, i picked some up so i could fotograph and blog about them.

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and of course – EAT THEM! 😀

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i simply rinsed mine and scrubbed the skin. then i sliced them up into little medallions and sauteed them in a little EVOO on medium to high heat… it’s kind of how i prepare most of my vegetables, i guess 😉  i had to add in a little water throughout, as to help soften the sunchokes.  they are similar to a potato, being starchy and dense, so i’ve read that you can make them any way you would a potato. they can also be eaten raw.

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so after sauteing until slightly soft in the middle, i topped the sunchokes with one thing we know goes well with everything : CHEESE! 😀

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particularly, organic cheese.  you may or may not be surprised to know how processed most dairy products are.  i had a major scare last week – i have always had a sensitivity to dairy and i have my beliefs as to why.  it’s not consistent, and i’ve noticed i never get an upset stomach from any organic dairy. however, this last weekend i actually had to call out of work due to having a terrible reaction to some sort of processed diary product – either it was ice cream or cheese, i’m not sure.  but i learned a valuable lesson and i swear – the more time that passes, the more sensitive my body becomes to food.  and it becomes more and more particular about what i put into it.  which i’m okay with – because after all, YOU ARE WHAT YOU EAT!! 

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how do you prepare your jerusalem artichokes?!

thanks for reading 🙂

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One Response to “{sauteed sunchokes}”

  1. Mary Russell March 10, 2014 at 11:00 am #

    I’ve never had jerusalem artichokes, but I’ve heard of them, and even had some starter planters! They are one of the oldest, most prolific food in the west. Native Americans harvested them, and early settlers planted them in their gardens.

    Like

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