Jerusalem artichoke recipe. This recipe is perfect for lunch, light dinner, or a side dish.
The Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke, though the two are distantly related as members of the daisy family 🌼 and my family 😁
The Jerusalem artichoke (also called sunroot, sunchoke, wild sunflower, topinambur, or earth apple) can be used in dishes instead of potatoes or served on its own. The taste of this root is delicate and refreshing and reminiscent of actual artichoke.
Jerusalem artichoke can be eaten raw, but it tends to produce a lot of wind (gas 💨) in the human body. That is one of the reasons why it is better to cook them beforehand. Cooking will reduce grass-causing components, making a pleasurable after-meal experience. To assist digestion even further I’m using CCF spice mix and I would highly recommend this digestive spice mix after a meal.
Sweet and crunchy when raw, smooth and aromatic when cooked, these knobbly tubers are on my fall and winter shopping list. 🛒
Here are some reasons to fall in love 🥰 with Jerusalem artichokes:
The taste. They taste so great! 😋 and can be used as a delicate and refreshing, potato substitute.
They are great probiotics. High levels of inulin bypass digestion and reach the lower gut to feed the good bacteria that reside there. Supports regular bowel movements. 🤓
They are high in potassium. Increasing your dietary potassium is especially beneficial for people at risk for high blood pressure. 🤓
Supportive for lung health and liver function.
Jerusalem artichoke is high in protein. Not only does this wonderful root contain more protein than most other root vegetables, it’s particularly high in sulfur-containing essential amino acids. These sulfur-containing amino acids are essential for maintaining the flexibility 🤸🏻of connective tissue as well as allowing the liver to carry out detoxification. 🧹🧽🧼
They can decrease cholesterol levels. 💃🏼🕺🏼💃🏼
One cup of Jerusalem artichoke provides a quarter of your daily iron! 😲 A deficiency of iron limits the delivery of oxygen to the cells resulting in fatigue and decreased immunity. (By now, everyone knows how important immunity is. 😉😉)
Ok, guys, you got the idea. Jerusalem artichoke is amazing. 🤩 It is in season now. 🥳 I love it, and I’m just trying to convince you to give it a try if you haven’t tried it yet. It is so easy to cook, you can eat it raw if you want to.🙏🏻💞🌺🌺🌺
And here are the spice mixes I recommend for this recipe 👇🏻👇🏻👇🏻 They are must-have staples in my kitchen.
And here is the recipe 🤗 Enjoy 💞
- 2 cups Jerusalem artichoke (scrubbed, chopped)
- 2 cups asparagus (1 bunch, chopped)
- 1 red bell pepper (thinly sliced)
- Scrub Jerusalem artichoke with a vegetable brush and chop into bite-size pieces. Thinly slice the bell pepper.Trim fibrous asparagus stalk ends and discard. Cut the asparagus spears into 2-inch pieces. Peel and grate the ginger. Finely chop rosemary leaves. Remove thyme leaves from the stems.*
Jerusalem artichoke sautee
- Warm-up ghee (or coconut oil) in a pan and add grated ginger, thyme, rosemary. Mix well. Add Jerusalem artichoke, bell pepper, CCF spice mix, and salt to the pan, cook under the lid on medium-low for about 10 min.
- Add asparagus and Basic Savory Sattvic spice mix to the same pan, mix well, continue cooking for 5 more min.
- Serve right away. This dish makes lovely lunch, light dinner, or can be served as a side dish.
What about you?
Did you try this recipe?
Let me know how it went in the comments below and share a picture of your sunchoke dish on Instagram with the hashtag #positivepranic @positivepranic so that I can see your beautiful creation 🙂 🙏 We have a Positive Pranic Facebook group as well, where you can share your photos and experiences.
❤ Love, Julia
Don’t forget the spices 😉