I am not what I say I am... I look like ginger....I could be a potato ...what am I?

You're a Jerusalem Artichoke!!!

Jerusalem Artichokes or Sunchokes or any other name you want to call them, are one of my favourite root veggies. They are not a widely used one though and I think it's mostly due to the confusion as to what it is. It's not really an artichoke, it's a tuber and part of the Sunflower family. They have nothing to do with the country for which they are named...confusing! It sort of looks like ginger root and once you get past it's shape, you will find a root that is much like a potato but with a nutty, sweet flavour. They are so darn good.

Finding them can be tough. They are available from October to March from farmers markets and health food stores. I get mine at the Dufferin Grove market. Preparing them is much like potatoes. I just give them a light scrub, rather than peeling. Many recipies will call for you to peel but the skin is where a lot of the goodness is. You can steam, roast, fry, mash, or eat raw (the list goes on). They can be easily overcooked and the taste can change dramatically - so be careful of that.

They are very high in vitamin C, potassium and iron. A great food for your liver, they can help with liver detoxification and prevent liver disease. They also contain inulin, a natural fructose that is great for hyperglycemia and diabeties as it lowers blood sugar. Inulin has also been used in treating Candida, since it helps to replenish good gut bacteria.

Here is a simple way to get a high dose of Vitamin C and iron. This soup is a great comfort food. I wish I could figure out a way to post the smell is this soup...it's dreamy.


JERUSALEM ARTICHOKE SOUP
2 tbsp olive oil
1 large red onion, chopped
1 garlic clove, chopped
1 celery stick, chopped
about 3 medium sized Jerusalem artichokes, scrubbed and chopped
5 cups veggie stock or water
salt and fresh ground pepper
½ cup rice or soy milk (optional)

Heat the oil in a large soup pot and add onion, garlic and celery and allow to soften (about 5 minutes over medium heat). Add the artichokes and cook for about 5 more minutes, stirring occasionally. Add the stock and salt and pepper.


Bring to a boil and then reduce heat and simmer for about 20 minutes, or until artichokes are tender. Transfer the soup to a blender and give it a whiz til it’s smooth. Return smoothed soup to the pot and add the milk.



Heat gently for about 2 minutes. Serve with toast or crackers.

Here it is with whole grain toast and goats cheese.