It is time to change up your go-to potato side dish and welcome this nutrient dense tuber to your plate. Decadent, earthy and nutty sunchokes will elevate your taste buds while providing necessary micronutrients that you may be missing.
Sunchokes are a tuber, also known as Jerusalem Artichokes, from the sunflower family. It is made up of fiber, minerals, antioxidants and vitamins. Sunchokes contain high amounts of soluble and insoluble fiber, including inulin. Inulin is a soluble fiber that doubles as a prebiotic, improving overall gut health, immune function and regulating cholesterol.
These delicious tubers contain Vitamin C, Vitamin A and Vitamin E acting as free-radical fighting antioxidants. The B Vitamins Thiamine and Niacin are also found in sunchokes. Thaimine aids the production of hydrochloric acid in the stomach improving protein digestion, while niacin improves the appearance and health for your eyes, hair and skin.
In addition to a high vitamin content, sunchokes contain electrolytes and minerals such as potassium, phosphorus, iron and copper. Sunchokes provide 9% of your daily value (DV) of potassium, which improves blood pressure by reversing the effects of sodium. As well as, copper (11% DV) and iron (28% DV) which promotes red blood cell formation improving oxygen distribution throughout the body.
Not only are sunchokes nutrient superstars they are versatile in the kitchen. Whether you roast, steam, mash or enjoy raw this unique tuber is sure to impress.
Try out this easy Roasted Sunchoke and Macadamia Nut Gremolata, with the help of Mauna Loa’s Roasted Macadamia Nuts. The buttery, decadent flavor from the nuts are a perfect pairing for this veggie dish.
Roasted Sunchokes with Macadamia Nut Gremolata
- ½ cup Mauna Loa Roasted Chopped Macadamia Nuts
- 2 lemons, zested and chopped
- 2 bunch parsley, finely chopped
- 1 tsp garlic, finely chopped
- ½ cup olive oil
- Salt to taste
- 1 lb sun chokes
- 1/8 tsp ground thyme
- Tbsp olive oil
- Salt to taste
- Preheat oven to 350 degrees.
- Cut sun chokes into 1 to 1 ½ inch pieces. In a medium bowl, toss with olive oil, ground thyme and salt.
- Place on a lined sheet tray and roast in the oven for 30- 40 minutes. Until tender and slightly caramelized.
- While the sun chokes are roasting, in a medium bowl combine the chopped macadamia nuts, parsley, zest and garlic in a bowl. Stream in olive oil and finish with salt to taste. Set aside.
- Once sun chokes are cooked, place in a serving dish or plate and top with the gremolata.