Happy Monday Friends! How was your weekend? We stayed mostly indoors because it was frigid outside and windy too. I can't do cold and wind. My Mediterranean blood is not cut out for that.
So we played and we tried our best to keep the kids entertained but it's tough right now because we cannot be outside as much when it's cold too. I'm hoping the warmer temperatures (this means the 40s) will come back soon.
I've been meaning to cook these sunchokes for a week. You have to be careful because they go bad fast. If they are not soft, you are okay.
Have you had sunchokes before? They are a root vegetable of the sunflower plant family. They are in season from late fall to early spring. They are super versatile! You can roast them or eat them raw. They are low-calorie and a great source of iron, calcium, magnesium, and potassium. I chose to roast the sunchokes for this dish, so all I did was wash and slice them.
Ingredients
handful of sunchokes
carrots (about 5)
1 cup of quinoa (cooked)
salt and pepper
olive oil
Preheat oven to 425F and line 2 oven pans with unbleached parchment paper. In the meantime, wash 1 cup of quinoa and cook until fluffy. Set aside. Wash, peel, and slice the carrots. Place them on one oven pan, season with salt, and drizzle with olive oil.
Wash the sunchokes and slice like the carrots. Place them on the other oven pan, season with salt, and drizzle with olive oil.
Roast the carrots and the sunchokes for 20 minutes. Allow cooling.
Mix the quinoa with the carrots and sunchokes- enjoy!
Such an easy dish and yet so flavorful!
Have you tried sunchokes before? It feels like you are eating potatoes but they have a nutty, earthy flavor. They are a must-try!
Enjoy this easy dish with sunchokes and carrots (gluten-free). Take a photo and share it on Instagram using #peoniesandalatte.
Thanks for reading this post!
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