First of all, let’s figure out what is a sunchoke.
This root can be found at your local farmers market, grocery store and even corner store. Some places also label it as Jerusalem artichoke, sunroof, sunchoke, earth apple, or topinambour.
It is a species of sunflower native to eastern North America and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas.
I first tried this ingredient when I worked as a chef at one of San Francisco’s restaurants, and they were extremely good with sunflower seeds cooked or raw.
I created this recipe on the fly as if I had a meeting later that day and really needed some vitamins to get me through the rest of the evening.
You can choose to cook sunchokes in the oven or serve it raw, soaking it in ice water with a little bit of lemon juice.
- 4 medium sunchokes raw or cooked
- 20 cherry tomatoes
- 0.5 of a small eggplant
- 2 cups of spinach
- 3 tbsp of feta cheese
- 2 tbsp of sunflower seeds roasted
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
Nutritional value per serving:
- 272 Calories
- 11.9g Fat
- 33.7g Carbs
- 5.3g Fiber
- 8.3g Protein
How to make:
Preheat oven to 200C/400F.
Cut tomatoes in half and eggplant into medium strips.
Mix with olive oil, salt and roast for 15-20 minutes.
Cut your sunchokes into medium circles and mix with spinach. Add olive oil, salt, pepper, lemon juice and put onto a plate.
Put the tomatoes and eggplant on top, sprinkle with sunflower seeds and feta cheese and serve immediately.