Sunchoke (Jersualem artichoke) look a bit like a knobbly pink-skinned ginger root and have a sweet, nutty flavor, reminiscent of water chestnuts. They are an inexpensive and versatile food that can be used both raw and cooked. Sunchokes also contain vitamin C, phosphorus and potassium and are a very good source of iron.
12-14 Sunchokes washed well and cut into small pieces
1 small onion (chopped)
6 garlic cloves (chopped)
2 tsp rosemary
2-4 tbsp cooking oil of choice (I used avocado oil)
1/2 tsp sea salt
Mix all ingredients together in a bowl (I like to use my hands to mix everything well). Place Sunchokes on a baking tray lined with foil or parchment paper. Bake for 30-40 minutes at 375°. I like to take out the tray about half way and mix them up with a spatula. Enjoy! 😋