Roasted Sunchokes With Salsa Verde
Jerusalem artichokes/sunchokes are good for you – rich in potassium, magnesium, vitamins A, C, and D, and iron – protecting cells, supporting muscles, nerve function, growth, and development…and so on. Inulin benefits gut health.
Keep their skin on as most nutrients are in the skin. Don’t worry if you can’t buy organic ones because the important thing is to eat well most of the time.
The Eat Burn Sleep approach is about not striving for perfection because perfection is simply unattainable! Following the anti-inflammatory diet program 80 percent of the time will induce feelings of well-being and happiness – as they are side effects of gut healing and inflammation reduction. Life is to be enjoyed.
The salsa verde is super easy to make, has brain and heart health properties, and is absolutely delicious. Enjoy!
- Roasted Jerusalem artichokes:
- 1 pound or 450g of Jerusalem artichokes or Sunchokes
- 1 tbsp of olive oil
- 1/2 tsp of sea salt
- 1/4 tsp of pepper
- Salsa Verde:
- 2 tbsp or 30g of chopped fresh parsley
- 2 tbsp or 30g of chopped fresh basil
- 1 spring onion or 1 shallot onion
- 3 anchovies (rinsed)
- 1 tbsp of capers
- 4 garlic cloves
- 1/2 cup or 120ml of olive oil
Preheat your oven at 350 F / 175 C (fan oven).
Rinse and cut the Jerusalem artichokes in medium sizes pieces, keeping the skin on.
Put them in a roasting dish, drizzle the olive oil on top, season with salt and pepper. Make sure they are well coated with oil on all sides. Place them in the oven for 35 min at 350 F / 175 C for 35 minutes.
In the meantime, make your salsa verde by placing all the ingredients in a food processor. Blend until all the ingredients are finely chopped and make a nice dressing.
Once the Jerusalem artichokes are done, take them out of the oven and place them in a serving dish. Spoon half the salsa on top and serve the other half in a bowl for a little extra on the side or save it in the fridge.
It lasts up to 5 days in the fridge and is delicious with roasted cod.