I recently got Jerusalem artichokes a.k.a sunchokes. I have never tried them, but heard they have many health benefits (has a prebiotic effect, can help with digestive problems, etc.) So why not to try this little magic fella 😊
I used them to make some vegetable crock pot (again! I know, I know, but lately I’m just obsessed with crock pots 😀)
- Jerusalem artichokes ~ 200 g
- 2 medium carrots 🥕
- 5 broccoli florets
- Edamame beans ~ 50 g
- Fennel ~ 80g
- A quarter of green chili 🌶
- Salt, pepper
- Olive oil ~ 3 tbsp.
- Organic crushed tomatoes sauce 🍅
Preheat oven to 185*C. Chop artichokes, carrots and fennel into medium pieces and put everything into a crock pot. Add edamame beans, broccoli florets and fine chopped chili and mix all the ingredients with olive oil, salt and pepper.
Cook for 45 minutes, stirring once in a while.
Add crushed tomatoes and more salt and pepper (if needed). Cook for extra 45 minutes or until artichokes and carrots are crisp – tender (I personally like different texture veggies in my casserole).