Sunchokes

Sunchokes, grown in North America however they have been called the Canadian truffle or the Canadian potato. Their appearance resembles a ginger root and may come in a variety of colours, varying from white, brown, red or purple. They have an underlying sweet nutty flavour and are a good source of fibre, iron niacin, and Vitamin B6. 

The best way to enjoy them are oven roasted...

Roasted Sunchokes

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sunchokes, sliced about 1/4 inch thick

2 tablespoons olive oil

salt 

fresh rosemary or dried herbs 

1 clove garlic, crushed

Preheat oven to 425ºF. Line a baking tray with baking parchment paper. Set aside.

Place the sliced sunchokes in a large bowl and toss with the olive oil, salt, rosemary and garlic. Place the prepared sunchokes on the lined baking tray and bake for about 15 to 20 minutes or until the sunchokes are tender exactly like roasted potatoes.

Winter has definitely made an appearance; snow has fallen making everything bright and crisp. The first snowfall is the prettiest. - JD