Posted by: hearttohearthcookery | October 16, 2012

Processing SunRoots

Sunroots-Fresh tubers, dried and flour

At the lower left of the picture are the stems of the sunroot (Jerusalem artichoke, sunchoke) with tubers that are full of inulin (a starchy fiber that has a low glycemic number) in the fall.  The small wood bowl (above the plant stems) contains dried sunroots from last season.  Fresh harvested tubors are in the elm bark basket and I am holding a wood bowl of freshly pounded and sifted sunroot flour.

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