Forget the name...this isn't part of the artichoke family, or from Jerusalem! Perhaps you know this as a sunchoke or earth apple. We love this tuber of the sunflower with knobs like ginger roots and light brown skin (tinged yellow, red, or purple depending on the soil it grows in).
Mario loves these, and can't wait to share more of his favourite recipes...in potato mash or roasted with oil and salt. He calls it 'fancy dining'.
Scrub don’t peel these, please! Try them in a traditional French soup, or in your mashed potato.
This has a nutty, savoury taste like a blend of potato with a true artichoke.
We look for tightly-packed leaves, and listen for a squeaky sound when squeezed (gently :) ).
These are from local Australian growers.
- Freshest in winter.
- Good for roasting, boiling, mashing, grilling, and in soups.
Store in fridge crisper in sealed bag, wrapped in paper towel, or a dry and cool spot for a week or so.
Did you know? These are good for diabetics as they contain no starch (but be careful if you follow FODMAP foods).