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Sunchokes (Jerusalem Artichokes) Recipe

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This recipe for Sunchokes (Jerusalem Artichokes), by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Beutler
Added: Sunday, April 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Basic cooking directions for sunchokes

Directions:
Directions:
Scrub well with a vegetable brush. Peel if desired. Cut to uniform size to insure even cooking time. Place in a large sauce pan with 1" water and 2 tsp lemon juice (to prevent darkening). Simmer over medium heat 10-12 minutes or until just barely fork tender. Check during cooking period. Do not overcook. For "crisp", cook no more than 8-10 minutes. Drain thoroughly and proceed with recipe.

Personal Notes:
Personal Notes:
The Sunchoke or Jerusalem Artichoke is a native American vegetable, cultivated originally by the American Indians and discovered by the French explorers over 300 years ago. Brought by them back to France, it was domesticated and improved and reintroduced into this country as the American Artichoke. The sunchoke is 100% starch free, and very low in calories as well. Its carbohydrate is in the form of inulin, a form highly recommended for diabetics, as well as anyone restricting their starch or caloric intake.

 

 

 

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