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Jerusalem artichokes and mushrooms complement each other

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Jerusalem Artichokes - also known as sunchokes - are the tubers of a perennial flower of the aster family. They are frequently recommended as a potato substitute for diabetics, as the vegetable stores its carbohydrates as inulin, a starch that - unlike sugar - is not absorbed by the body. Jerusalem artichokes may also assist in regulating blood sugar.

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There are over 200 varieties of Jerusalem artichokes, which are neither artichokes nor are they from Jerusalem; they are native to North America. The tubers look like knobbly ginger roots. The taste is that of a potato with a little water chestnut thrown in.

If you are lucky enough to have sunchokes in your garden or you happen upon them in a farm market, grab them up and try frying them! Scrub the sunchokes with a potato brush before using in a recipe.

Jerusalem artichokes with mushrooms

1 lb. Jerusalem artichokes
4 ounces bacon OR faux bacon plus 1 tablespoon olive oil
8 oz. button mushrooms, sliced
2 cloves garlic, minced
Sea salt and cracked black pepper, to taste

Scrub the Jerusalem artichokes and add to a pan of boiling water. Boil for 8 to 10 minutes. Drain into a colander and let sit until cool enough to handle, then cut into slices 1/5 inch thick.
Warm up the olive oil over medium heat OR fry bacon. Add the garlic and sauté for 30 seconds. Add the mushrooms and sauté for about 5 minutes. Add the Jerusalem artichokes and faux bacon (if using) and sauté for one minute or until heated through. Season with salt and pepper to taste.

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