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Recipe: Nuts and Chokes

Foodsmiths Recipe by Marilyn

 

The nuts in this recipe are wonderfully nutritious walnuts, which pair well with the "chokes", that is 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.

You will need...

4 Large Jerusalem Artichokes, washed little strings removed. Pat the chokes dry then cut them into 1/8” rounds.
4 cloves of The Garlic Box 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).
½ cup walnut haves
¼ cup melted Coconut Oil Ghee
2 tablespoons chopped fresh Rosemary
1 Teaspoon chopped fresh Thyme
1 Tablespoon Salt
½ Tablespoon ground Black Pepper


Put it together...

Drizzle a baking sheet with a light coating of coconut oil (or your choice of oil). Toss all the ingredients together, except for the Ghee, on the oiled baking sheet, drizzle the ghee over all of the nuts and choke mixture.
Bake in 375* 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 fresh black pepper over the hot chokes, and serve.

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