Sunchokes, despite being starchy, are a high source of fiber and in particular inulin, which makes us feel full after eating. What is great about sunchokes is that they can be eaten raw, they have an edible peel and have the crunchy appeal of fresh water chestnuts.
Sunchokes, despite being starchy, are a high source of fiber and in particular inulin, which makes us feel full after eating. What is great about sunchokes is that they can be eaten raw, they have an edible peel and have the crunchy appeal of fresh water chestnuts.
Share this recipe
Cook Time
30 Minutes
Serves
4
Directions
Step 1
Wash the sunchokes thoroughly and thinly slice them.
Step 2
In a medium sized bowl, combine with fresh pomegranate seeds, salt, chile powder, and lime juice toss until coated through.
Step 3
Spread them in a thin layer on four serving plates.
Step 4
Top them with a mound of microgreens.
Step 5
Sprinkle a little salt and olive oil, if desired.
Ingredients
1 pound sunchokes
1/2 cup fresh pomegranate seeds
1 teaspoon salt
1/2 teaspoon red chile powder
Juice of 2 limes
2 cups loose microgreens
Drizzle of olive oil (optional)
Step 1
Wash the sunchokes thoroughly and thinly slice them.
Step 2
In a medium sized bowl, combine with fresh pomegranate seeds, salt, chile powder, and lime juice toss until coated through.
Step 3
Spread them in a thin layer on four serving plates.