Sunchoke Recipe (Side Dish)
A delicious Jerusalem artichoke/sunchoke recipe to accompany many main course dishes.
Equipment
- 1 air fryer I have one with a glass basket and prefer it to nonstick
Ingredients
- 1 onion large, organic
- 1 lb sunchokes (aka sunflower chokes or Jerusalem artichokes)
- 1 red bell pepper medium, organic
- 1 yellow bell pepper medium, organic
- 3 Tbsp extra virgin olive oil
- ½ tsp sea salt more as needed, I like Maldon salt
- pinch black pepper (optional)
Instructions
- Peel, and slice the onion and the red pepper into long strips. You do not need to peel the sunchokes, just trim, wash and slice into bite-sized pieces.
- Place the cut sunchokes in a bowl.
- Pour some olive oil over them and toss to coat well. Preheat the air fryer or oven, or you can even use a frying pan with oil. Add the sunchokes when ready, and cook, tossing about every 5 minutes
- In a frying pan, over medium high heat, add the olive oil, then add the sliced onions, and salt. Sauté for 3 or 4 minutes, then add the sliced peppers.
- Continue to cook until the vegetables are done to your liking (I sauté for another 8-10 minutes.) Add more salt, taste, and adjust as needed.
- The sunchokes should be ready at this time, remove from the air fryer, add salt as desired, then add them to the pan of vegetables.
- Toss gently to mix well. Taste for salt and add if needed; also add pepper, if desired.
- Transfer to a warm serving dish and serve immediately.
Notes
- In this recipe, you can air fry, roast or fry the sunchokes until ready, then add to the other vegetables in the pan.
Nutrition
Serving: 1 | Calories: 202kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 298mg | Potassium: 653mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1014IU | Vitamin C: 99mg | Calcium: 28mg | Iron: 4mg
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