Helianthus tuberous • Jerusalem artichoke –Sun chokes- Topinambour (French) Girasole (Italian) • In the Kitchen

The flavor crosses water chestnuts, globe artichokes, potatoes and has a nutty earthy undertone. Scrub clean, can be eaten with the peel on, otherwise you will be forever peeling! Can be prepared like potatoes and/or thinly sliced to be eaten raw in salads. Can be prepared with beets, turnips and carrots

Roasted Sun Chokes

Ingredients

• Scrubbed sun chokes, large dice
• Red onions, sliced
• Red peppers, sliced
• Rosemary
• Truffle oil
• Salt, pepper to taste

Instructions

• Mix all the ingredients in a bowl
• Toss to coat evenly with oil
• Roast at 375 for 20 minutes or until brown

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