What seasonal produce should you be eating this November
Jerusalem artichokes, also known as Sunchokes and Topinambor are often mistaken to be part of the artichoke family, however, this versatile vegetable is actually from the sunflower plant family. This tubular-shaped root is known around the world for its cooking versatility, why not try roasting, frying, baking, pickling and even eating it raw? Jerusalem artichokes are usually seen in silky soups with mushrooms and truffle or as an accompaniment to red meats, seafood and shellfish such as scallops
Not only does this root boost flavours and texture to every plate it provides a great source of iron, calcium, magnesium and potassium. Not forgetting that they are fibre-rich and contain carbohydrate inulin which helps keep blood and glucose levels stable.
This three-way Jerusalem artichokes recipe is the perfect foodie medley if you're a fan of this root!
Umami Sunchoke Sauce
1. rt with preheating the oven to 175 °C /347° F
2. Rinse and scrub the sunchokes and add to a lined baking sheet and roast for 45 min.
3. They should be heavy and moist on the inside, not dried-up.
Umami Sunchoke Sauce
4-6 big slow roasted sunchokes (Use the slow roast instructions above)
3 tbsp roasted tahini
1 1/3 cup pure water
2 tsp aged balsamic vinegar
a pinch of high quality salt
3 sundried tomatoes
1 stalk celery
1. Grab 4-6 of the slow roasted sunchokes that you just prepared. Add these and all of the other ingredients for the sauce to a high speed blender (or simply use an immersion blender). Blend until smooth and creamy. Add more salt to taste.
250 g sunchokes
3 tbsp apple cider vinegar
1 tsp maple syrup
1 tbsp whole fennel seeds
1/5 tsp paprika powder
1/4 tsp high quality salt
1/2 tsp ghee or virgin coconut oil
Instructions1. Rinse and scrub the sunchokes (peel if not organic). Thinly slice using a mandolin slicer.
2. Heat the ghee/coconut oil in a frying pan and toast the fennel seeds on medium temperature until fragrant (around 1 minute)
1 cup dry black quinoa
2 cup pure water
a pinch good quality salt
a pinch cayenne
1 tbsp lemon juice
1. Rinse the quinoa then add it to a saucepan along with the 2 cups of water. Bring to a boil then reduce to heat to medium and cook for 15 minutes.
2. Add salt, cayenne and lemon juice during the last couple of minutes of cooking.
1. Arrange 5 handfuls of mixed microgreens of your choice
2. Squeeze lemon zest over the dish
3. Drizzle a few drops of virgin olive oil and aged balsamic vinegar