| Sunchoke | ||
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Name(s): Sunchoke (Jerusalem Artichoke, Sunroot) Availability: All year. Source: Mexico and the United States. Handling Tips: Keep cool, 40-50°F and dry. Do not mist General Information: These brown, potato-like roots are from a relative of the sunflower. They can be peeled if desired before eating. The flesh is off-white and similar to jicama in consistency and moisture contact. The sunchoke's flavor has an earthy flavor with hints of artichoke. Enjoy raw, roasted, boiled or stearned. High in starch. Good source of vitamin B and iron. |
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