(October Week 4 Trial Ingredient)
Congrats, folks, it’s a two-fer this week, for the inaugural postings of this blog.
I bought some jerusalem artichokes (a.k.a. sunchokes)* at the Farmer’s Market near my work. Never had them before. Despite the internet’s warnings when I was looking up recipes (after I bought them) that these suckers were also known as ‘fartichokes,’ I plowed on.
To brighten the dish, I also got some golden beets, roasted them together with some red onions at 400 for around 30-40 minutes.
This week’s trial recipe ratings:
novelty: 2 of 5 stars
likelihood of repeat: 2%.
Like, maybe if zombies attack and it’s the only thing to eat (I’d probably mistake it for ginger out in the field anyway). The rommate was not a fan, and only found it worth a politeness bite.
I wouldn’t avoid it if it were in a dish with other food I liked at a restaurant, but the architecture of its shape made it hard to clean, the flavor was no so remarkable, and I just love potatoes more.
Have you made these before? Got a recipe/prep style for it that you think will change my mind? Let me know.
*The etymology of the name was pretty interesting, though..
11/14/13 Update: my spouse Kris finally got a look at this blog, and he disagrees that this tragic experiment should have made the cut to the blog at all. Star rating for novelty downgraded to two.