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Sunchokes are our new obsession. They’re sweet and crispy raw and roast up nicely. Erik eats one or two almost every day in his lunchtime salad. Background: Sunchokes, a.k.a. Jerusalem artichokes, are the roots of a species of sunflower. They were discovered by the western world in 1605 by Samuel Champlain, a French explorer, who initially compared the taste to an artichoke. I’m not sure why though…I don’t taste it. The “Jerusalem” piece of . . . → Read More: Produce Profile: Sunchokes Celeriac, aka celery root, is one of the lesser-known root vegetables, but we particularly like to use it when we make roasted vegetables. It has a nice, crisp texture, and stands up well to roasting, instead of becoming mushy. It has a mild taste, similar to celery, but with a flavor that is a bit more sweet and sour. It matches up well with other roasting favorites such as carrots, sweet potatoes, turnips, and broccoli. . . . → Read More: Produce Profile: Celeriac |
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