Have you seen sunchokes (also known as jerusalem artichokes) in your local grocery store or farmer’s market, wondered what to do with them, and instead picked up something familiar?
We like to say at Hale Pule that when you step out of your comfort zone - that’s when the magic happens.
Sunchokes are a fantastic alternative to white potatoes. Delicious as a mash or in soups, these curious vegetables really shine when baked.
Sunchokes are cooling and dry. So, it's best to cook them well, in water, ghee, and warming spices to balance these properties. If your agni (digestive fire) isn't strong, peel the skin (and consider our Agni Therapy program). Then they’re great for balancing vata and pitta doshas. Enjoy as part of a 60/40 balance bowl!
Spiced Sunchoke Wedges Recipe
Serves 4
Preparation time: 10 minutes
Augmenting
You'll need
3 large sunchokes or 8 small
1 tbsp coriander seeds *
2 dried rosebuds *
1/2 tsp fennel seeds *
1/2 tsp cumin seeds *
1/2 tsp salt
1/2 tsp dried coriander leaves
1/4 tsp turmeric
1/2 tsp cinnamon powder
Water - enough to cover the bottom of the pan
1 1/2 tbsp extra virgin olive oil
Here's how
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Peel the sunchokes, unless your digestion is very strong. Cut them into wedges.
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Roughly grind the starred * spices with a pestle and mortar, chopper, or food processor.
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Mix in the rest of the spices, as well as salt, and sprinkle over the wedges. Stir in the oil and water.
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Bake in a 200C (400F) fan oven for 25 minutes. Stir once or twice to prevent the sunchokes from drying out. Add water as needed.
Notes & substitutions
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Enjoy these wedges as the augmenting vegetable in a 60/40 balance bowl.
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The spices used here are only a suggestion. Be creative with your own take on this dish.
Visit our Ayurveda Lifestyle page for kitchen essentials