If you want an alternative to white potatoes, Jerusalem artichokes are fantastic! They are delicious and are in season now. I remember the time when I couldn't digest them: I would not be able to sleep due to the extreme bloating they created. However, that was before I discovered Ayurvedic principles to make foods more digestible. Now I am happy to say, they cause no digestive issues at all.
I mistakenly used to cook them with their skin on, dry with little oil and without water and not spiced. Jerusalem artichokes (aka "sunchokes") are cold and dry and full of fibre. So, it's best to cook them well, in water, ghee and heating spices to combat their properties. If your digestion isn't the strongest, peel their skin.
Spiced Jerusalem Artichokes Wedges
Great alternative to potato
Ingredients
- 3 large jerusalem artichokes
- 1 tbsp coriander seeds *
- 2 dried rosebuds *
- 1/2 tsp fennel seeds *
- 1/2 tsp cumin seeds *
- 2/3 tsp salt
- 1/2 tsp dried coriander leaves
- 1/4 tsp turmeric
- 1/2 tsp cinnamon powder
- water - enough to cover the bottom of the pan
- 1 1/2 tbsp extra virgin olive oil
Instructions
- Peel the artichokes, unless your digestion is very strong. Cut them into wedges.
- Roughly grind the starred spices in a pestle and mortar, chopper or food processor.
- Mix in the rest of the spices, as well as salt and sprinkle over the wedges. Stir in the oil and water.
- Bake in a 200C (400F) fan oven for 25 minutes. Stir once or twice to prevent the artichokes from drying out.
