Tired of Potatoes?
A great alternative to the potato in the wintertime is the sunchoke. The sunchoke may not look pretty to the eye, but the taste is similar to that of an artichoke, hence the name. Besides the sunchoke being super yummy, it’s also inexpensive – you can buy a bag at the Santa Monica Farmers Market for a dollar or two and use them either raw or cooked in your recipes.
A great way to eat sunchokes is by roasting them along with other wintertime veggies.
- 1 cup of sunchokes, with or without skin, cut into half
- 1 cup of Brussels sprouts (or another favorite veggie), cut in half
- 1 cup of baby carrots
- 1/2 cup of onions, chopped
- 1/2 cup of frozen corn
- 4-5 tablespoons extra virgin olive oil (enough to cover veggies)
- Black pepper
Preheat the oven to 400 degrees F. Toss together the sunchokes, carrots, onions, other veggies and oil in a large bowl. Season with salt and pepper. Spread out on a baking tray and roast for 40 minutes. Serve immediately.