A good friend from work who shares my passion for food came for dinner on Saturday. She hunted and gathered the vegetables to go with roast pork that I was cooking At the winter market in Vancouver. She came with the largest and most amazing sunchokes that I had ever seen.
I have cooked these before but not too often and have usually made soup with them. I did a little research and found that these are indigenous to North America and were cultivated by the Native North Americans long before the Europeans arrived. It is the root of a particular specious of sunflower.
We washed them and then cut up in to equal size pieces and boiled until they were tender. Then I mashed like a potato with a little butter and salt.
They have a distinct artichoke flavour, but we decided to serve them with 2/3 mashed sunchoke and 1/3 mashed German butter potatoes.
These were served along with roasted Brussels sprouts which had also been picked up at the winter market still attached to their stalk.
Though I have seen them like this before, I have never actually picked them off the stalk and cooked them before. It felt a little like picking your vegetables from the garden. I do think that they tasted better than other Brussels sprouts because they were so fresh.
Any way I do think that I need to go and check out this winter market one weekend soon.
I have cooked these before but not too often and have usually made soup with them. I did a little research and found that these are indigenous to North America and were cultivated by the Native North Americans long before the Europeans arrived. It is the root of a particular specious of sunflower.
We washed them and then cut up in to equal size pieces and boiled until they were tender. Then I mashed like a potato with a little butter and salt.
They have a distinct artichoke flavour, but we decided to serve them with 2/3 mashed sunchoke and 1/3 mashed German butter potatoes.
These were served along with roasted Brussels sprouts which had also been picked up at the winter market still attached to their stalk.
Though I have seen them like this before, I have never actually picked them off the stalk and cooked them before. It felt a little like picking your vegetables from the garden. I do think that they tasted better than other Brussels sprouts because they were so fresh.
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| A duo of fall vegetables |
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