Sunday is my prep day. It's the day where I get my life in order for the week. I do my laundry, grocery shopping, meal planning, cleaning, check emails... and typically, I cook. This Sunday was a little different.
It all started late Friday evening when I came home from happy hour, took a nap and woke up with a headache/sore throat combo that was enough for me to be in bed by 10pm. It persisted Saturday, but was manageable with tylenol. Today was even worse, so I forced myself to spend the day resting, which was torturous because weather was in the 60s and I'm sure all of Seattle was out to play. Needless to say, I could barely drag myself off my couch, much less to the grocery store or into the kitchen. Hopefully tomorrow will be a better day and I'll have the energy to cook up something tasty and blog about it.
In telling people about the soup I made, I got the same question over and over - what is a sunchoke? Well, here they are. Attractive little buggers, arent they? I've been doing more research on recipes and sunchokes can be prepared almost any way a potato can - in soups, as chips, roasted - but they can also be eaten raw in salads or on sandwiches.
Also known as a Jerusalum artichoke, sunchokes are a root vegetable and a part of the sunflower family. As tasty as they are, be warned - sunchokes contain a significant amount of inulin, which can be difficult to digest in large quantities. I didnt have any issues with my soup, but after reading a few blogs, its definitely good to keep in mind.
I have these leftover from last week's trip to the market but not quite sure what to do with them yet. Stay tuned...