Two things I picked up recently at the supermarket: Sunchokes & Watercress.I haven’t had watercress in ages mostly because I rarely find it other than farmers markets. I almost forgot the nice peppery taste and how great it goes in salads either as the main leafy green or added to a mix of others.
One time in Jamaica I swam across an area of the wild cruciferous plant so I snapped off a bunch of the leaves and took it back and made watercress sandwiches (with thinly sliced onion on the advice of someone who swore how delicious & nutritious it was). It used to be a staple of the working class diet in England. It comes with good recommendation. The ancient green is said to have also been a staple in the diet of Roman soldiers with a long history of benefits like immunity boosting properties, a cancer preventative and support for thyroid. In fact, Hippocrates, the father of medicine, used watercress to treat his patients. What was good enough for the Romans & Hippocrates is good enough for me.
Sunchokes are a different matter.
They are a vegetable formerly known as “Jerusalem Artichokes” and are neither from Jerusalem nor are they related to artichokes. They are originally cultivated by Native Americans. I guess that’s all the history I’m getting or giving for now. They look like large pieces of ginger but taste a bit nutty and sweet at the same time. It’s pretty weird sounding.
I am neither used to seeing them or cooking with them but since I’m always up for trying something new, I bought a package. I asked a supermarket employee in the vegetable department what to do with them. He said “cook em up like you would a potatoe. Peel, leave skin on, mash, bake or boil – they’re delish!” I decided to slice them fairly thin with skin on, drizzle olive oil over top, a little sea salt & fresh dill and bake them in the oven. They baked in very little time and were quite yummy with more of a root vegetable taste.
I will make them again and try different ways of serving them.
Have you tried them?