How to Store and Cook Jerusalem Artichoke or Sunchoke HD

Jerusalem Artichoke or Sunchoke Is a bumpy, fleshy, root vegetable of the sunflower family. High in dietary fiber 1.6 mg. or 4%. It also contains antioxidants such as vitamin C, vitamin A, & vitamin E. Which offers some protection from cancers, inflammation and viral cough and cold. It’s especially high in something called inulin, which is a soluble non-starch polysaccharide, which does not undergo metabolism inside the body, making it ideal for diabetics. Not to be confused with insulin which is a hormone. It’s also a very good source of minerals and electrolytes, especially potassium, iron, and copper. As well as small levels of the vitamin B complex group. Jerusalem Artichoke or Sunchoke appear in October, they can be eaten raw or cooked. Raw they don’t keep for very long so you must finish them quickly. If you want to keep them for a longer period of time cook them and freeze them. As I’ll show you my method in this video. Raw they have a nutty water chestnut taste and cooked they remind you of potatoes. But unlike a potato which is mild in flavor the sunchoke can overpower the flavor of a dish. That is why I cook them and freeze them into ice cubes. I add them in small amounts to many different dishes mainly for their health benefits, I don’t like the taste. Using them in cube form I’m able to determine the amount of sunchoke flavor I want in the dish. On average I’ll add one or two cubes only, because of the strong flavor and very high fiber content of the vegetable. A little goes a very long way. Important Medical Disclaimer: Jerusalem Artichoke or Sunchoke contains Inulin. Inulin does not get digested in the gut and passes with bowel movements. This may sometimes cause indigestion problems, especially in those who are new to this food. Eating large quantities may cause gaseous distension, and gripping pain in the stomach. Introduce this food to the body slowly and if there are problems stop eating immediately.