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

I made some mashed sunchokes the other day.  Previously I've had them and got gassy but this time was ok.  Maybe more cooking or the boiling was the difference...

I grew sunchokes in my 200 ft2 garden this year. The yield was over 30 lbs!  I made a soup with them. I've also roasted them.

I was gifted an enormous quantity of sunchokes! Sadly, I am not yet skilled at storing foods in a living state, so many were starting to go bad.

I jumped into action separating the good from bad, washing, peeling, and starting to preserve them.
Somewhere in there I started to feel the rumblies in my tumblies.

Hey who said I needed to preserve all of them?

I present, tonight’s dinner!

Recipe:
Peel them
Put them in water with a touch of citric acid (so they don’t brown while you’re peeling the rest of them for a few hours)
Cut them into bite sized pieces
Weigh them for the badge bit
Add on oil, salt, pepper, onion powder, and paprika
Put them in the oven at 425 for ~15 minutes
Flip them and return to oven for another 10-15 mins until fork tender (or however you like them)

These were way better than I expected!!
Planning to Ruth stout compost the peels and bad ones… Really hoping a few make it through the winter in the garden as I’d like to eat a lot more!

For this badge bit, you will cook and serve one pound of sunchokes (aka Jerusalem Artichokes).

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

Nothing too special -- just roasted root vegetables in a little olive oil with salt and powdered chiles and served with a sausage and some parm.

Dave Burton wrote: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

I purchased a pound of sunchokes from the good food store. I have never made sunchokes before and they were quite sweet and tasty! I'll definitely make them again!

I made something delicious and crave-worthy.

I started with this recipe: https://boulderlocavore.com/scalloped-ginger-sunchokes/

I made some modifications:

2 Tbs ginger powder and 1 Tbs garlic powder instead of fresh

I did not peel the sunchokes

Not enough cream, so I added milk, butter, and a little extra starch

Tapioca starch instead of corn starch

Made it cheesy with shredded cheddar, nutritional yeast, and a hint of nutmeg

Served with ground beef