The ultimate sexy-ugly vegetable, the Sunchoke, or Jerusalem artichoke (depending on where you are in the world) is a wonderful nut-flavored and AIP-friendly little vegetable number. It offers some serious nutrient dense and prebiotic health benefits, too. It’s a whole-food source of inulin.
Inulin is a carbohydrate that acts as soluble dietary fiber: whole food inulin sources are natural prebiotics.
For the uninitiated, a prebiotic is a type of nondigestible fiber found in specific foods such as sunchokes, artichokes, asparagus, garlic, onions, chicory root, burdock root, dandelion root, and plantains. Prebiotic foods encourage the growth and activity of beneficial microbes in the intestinal tract, thereby promoting overall good health. This means these little tubers help establish a healthy intestinal environment by stimulating the growth of good intestinal bacteria.
Your gut will thank you for eating them!
I think the easiest way to prepare these babies is to roast them in some happy fat (lard is my preference) for about 30 minutes at 250°C / 475°F before tossing through a mix of freshly chopped rosemary and flaky sea salt. The result is a crunchy exterior, with a soft, molten interior.
But, they also make an amazing soup.
This particular soup has a zingy addition by way of lemon – so, it really lends itself to the addition of some shellfish (even more nutrient density!). But, if – like me – you have some leftover shredded slow-cooked pork handy, that works a treat, too!
*by the way, in case you’re wondering – the little flecks you see in my soup are a smoked salt that I’m adding to everything at the moment. I love the stuff!