One of the vegetables that we will probably never be found lacking in are sunroots, so we are always looking for new ways in which to use these prolific tubers that spread so readily throughout our gardens...in their designated areas of course. Of late we have been slicing them into thin strips and mixing with a little balsamic vinegar and olive oil or any balsamic dressing we happen to have on hand...Mrs. H is always finding fantastic deals on balsamic dressing and hauls it home by the box full, it must be a black market thing...shame, shame. Anyway, they are then covered and left in the fridge overnight to marinate a bit which helps impart an extra nice flavor when sprinkled atop our daily veggie bowl.
Today's ↑ salad contains various kale, turnip greens, cabbage, grated carrot, squash, turnip (root), beet, topped with red cabbage sauerkraut, sunflower seeds, and a hint of Asiago cheese. Sunroots really add a distinct crunch to the mix, traditionally, when eaten raw, we have simply grated them into the salad but I much prefer this new method.
If you are so inclined, more of my thoughts on how we grow, care for, and store sunroots can be found in the links below.↓ Also, I have been asked why I choose to call them sunroots instead of Jerusalem artichokes, sunchokes, topinambour, girasole, earth apple, or any of the other names they might go by. I do this because, as far as I know, they were first cultivated by Native American and Canadian Indians who called them "sun roots" long before these tuberous plants were whisked off to foreign lands where they underwent a variety of name changes.
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Our Ever Evolving Sunroots (Jerusalem Artichokes)
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