One of my new farmer’s market finds is the Sunchoke, also known as Jerusalem artichoke. I have found them at produce markets but not any of my supermarkets. Sunchokes are from the sunflower family and look like a knobby ginger root.

They remind me of a combination of potatoes and jicama in taste and texture and can be eaten raw or cooked. These tubers can be used in any dish you would make with potatoes. Best of all, they are available year round.

Sunchokes are a good potato substitute for diabetics. They assist in blood sugar control and healthy digestion.  If you are sensitive to gas-producing foods, try in small amounts at first.

Usually I am in a hurry, so I have just been roasting them. Preheat oven to 350. Then, scrub them thoroughly with a vegetable brush. I leave the skin on and roughly chop them. Then lightly coated them with olive oil and season with sea salt, fresh ground pepper, and herbs de provence. Bake for about one hour. Test with fork for tenderness. Top with lemon zest and enjoy.

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