Jerusalem artichokes don’t come from Jerusalem, nor are they artichokes. Sunchokes, as they are also called, are actually related to the sunflower. These somewhat less-familiar root vegetables, look a little like potatoes, and can be used in many of the same ways.

Like potatoes, sunchokes are a good source of potassium and vitamin C, but they also have a special nutritional benefit that sets them apart from most other plants: Sunchokes are very high in inulin, a soluble fiber that acts as a prebiotic.  

You’ve heard of probiotics, of course: these are the beneficial bacteria in foods like yogurt, which help keep your digestive system healthy. Prebiotics, on the other hand, are foods that nourish those beneficial bacteria and keep them thriving. Inulin is one of the most potent prebiotics, and Sunchokes are one of the most potent sources of it.

Sunchokes can be sliced thinly and used raw on salads or steamed or sauteed as a side dish. They have a starchy consistency and a slightly nutty flavor. A note of caution: eating too much inulin at one sitting can cause harmless but uncomfortable intestinal gas, so don’t go overboard!

Here are a few recipes to try:

Jerusalem artichoke and sweet-pea saute

Talk about a side dish that has everything — easy to make, healthy, and gorgeous!

Savoy cabbage and sunchoke pizza

We promise! The kids will eat their vegetables once they taste this terrific pizza.

Smoky pasta primvera

Don’t feel constrained: Substitute any vegetables you like in this lively dish.

Even the kids will like this cabbage and sunchoke pizza recipe!

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Categories: Real Healthy | Tags: Artichoke Dip, Healthy Cooking, Quick and Easy Healthy, Vegetables, Vegetarian
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