Cook and Serve Sunchokes (AKA Jerusalem Artichokes) - PEP BB food.straw.sunchokes

I was trying to be as quick as I possibly could, since this BB requires cooking to begin within two hours of harvest. So, I do apologize for a couple of my harvest photos for being a tad shaky.

These are three photos of me harvesting the sunchokes. I began harvesting the sunchokes at 17:03.







This is a photo of my about 1.5 lbs of freshly harvested sunchokes.



This is a photo of me preparing the sunchokes.



This is a photo of me cooking the sunchokes.



This is a photo of the cooked sunchokes, served on a plate and garnished with rosemary. I had the sunchokes served by 17:48.



My rough recipe for the sunchokes was sunchokes simply fried in coconut oil with sea salt on high for a few minutes, simmered on low for longer, and then garnished with rosemary.

This BB has been moved to Straw.  Dave, if you want to use it for Sand you are grandfathered in.  If you'd rather save it for Straw, that's cool too.  

Hi Mike! I'll save this BB for straw.

I didn’t know this BB existed. Glad it popped up, as I harvested a load of my Jerusalem artichokes yesterday. We have a full bucket of them in the kitchen ready to use, and about ten times as much in the ground still.

I’ll be slow roasting them. I’m pretty sensitive to the inulin starch and have a rather windy digestive system at the best of times, so the fast cooked method don’t suit me. I like to just scrub the skins, and roast them whole with oil and salt. The skins kind of caramelise and end up yummy and gooey.

I’ve also fermented them in the past which worked well - they kept the fresh crunchy texture, but seemed less reactive in the digestive system!

Today, I made roasted veggies with my pound of foraged sunchokes and some Japanese turnips and sweet potatoes from the garden.

My recipe is simple. I just cut all veggies into bite-sized pieces, then coat with olive oil, salt, pepper, and garlic powder. Bake at 425 degrees F for 30 minutes.

One pound washed and scrubbed sunchokes ready to use.

Preparing the sunchokes and other veggies for roasting.

Served with a pork loin and melted cheese sandwich. A very tasty meal.

Harvested well over 1 lb of Jerusalem Artichokes last summer. No scale because I wasn't working on BBs yet.
Cooked them over multiple dishes, but the one pictured was sunchokes with potatoes in olive oil, garlic and parsley, salt and pepper, that's it.
It served 3 people and was delicious.

Do you have to grow the sunchokes yourself?

As long as you submit the requested pictures, I believe you are good with this BB.

To show you've completed this Badge Bit, you must provide:
  - a picture of the sunchokes on a scale
  - a picture of the sunchokes being prepared
  - a picture of the sunchokes being served

This is the first time we've ever had sunchokes! I followed the Roasted Sunchoke link and used that recipe. Very good!