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Veggie of the Week
  • Nash's Sunchokes

  • Jerusalem artichokes, or sunchokes, are a good source of “prebiotics” because they are a good source of two types of starch: fructo-oligosaccharides (FOS) and inulin. These starches are indigestible to us, but feed the bacteria in our gut that aid our digestion. If they are happy and healthy, then we are likely to be happy and healthy!
     
    Not only can sunchokes help to keep our gut bugs doing their job, they offer vitamins A and B-complex, potassium, iron, calcium, and magnesium to further enhance our health.
     
    Roasted Sunchoke Salad
     
    ⅓ cup fresh or thawed frozen blueberries
    1 small clove garlic
    1 sliver ginger (equal to the size of the garlic clove)
    2 Tbsp. balsamic vinegar
    ½ cup oil
    ¼ tsp. salt, divided
    4 to 5 sunchokes, cleaned and sliced into ½-inch strips
    1 Tbsp. olive oil
    1 bunch spinach, thinly shredded
    8 ounces feta cheese, thinly sliced
     
    Place blueberries, garlic and ginger in a food processor and process until liquified. While the food processor is still running, slowly add in the vinegar and ½ cup oil. Transfer to a mason jar, add ⅛ teaspoon salt, and shake to combine.
     
    Preheat oven to 375° F. Place sunchoke slices in a pan, drizzle with olive oil and sprinkle with remaining salt. Cover and bake for 25 to 30 minutes, or until sunchokes are tender enough to easily be pierced with a fork. Allow sunchokes to cool.
     
    Prepare plates with spinach shreds. Place 4 to 5 sunchoke slices on top of each spinach bed. Place sliced feta on top of sunchoke slices and drizzle with blueberry vinaigrette.
     
    Original recipe by Virginia Newman , RDN