Nuts and Chokes

October 17, 2018

The nuts in this recipe are wonderfully nutritious walnuts, which pair well with the "chokes", aka Jerusalem Artichokes! These beautiful little organic, locally grown tubers are the roots of a native sunflower. They store extremely well, and will keep for months in the refrigerator. They can be planted in the spring, WITH CAUTION – they are extremely prolific & invasive! Such vigour translates into a mild, nutty flavour and an excellent source of fibre.

4 Large Jerusalem Artichokes, washed and little strings removed. Pat the artichokes dry then cut them into 1/8” rounds
4 cloves of frozen Ontario garlic cut into thin slices (let the cloves sit at room temp. for a minute or so. They are super easy to slice thin when partially frozen)
½ cup walnut halves
¼ cup melted coconut oil, butter, ghee or your preferred oil
2 tablespoons chopped fresh Rosemary
1 Teaspoon chopped fresh Thyme
1 Teapoon Salt (or to taste)
½ Tablespoon ground Black Pepper

Drizzle a little of the coconut oil/butter/ghee on the baking sheet giving it a light coating. Toss all the ingredients together, except for the rest of the coconut oil/butter/ghee, on the oiled baking sheet, drizzle the coconut oil/butter/ghee, over all of the nuts and choke mixture.

Bake in 375º oven for apprx. 45 minutes, toss every 15 minutes to ensure all the pieces turn golden brown. When everything is golden brown take the Nuts and Chokes out of the oven, sprinkle a little coarse salt and freshly ground black pepper over the hot chokes, and serve.