Inspired in a Costa Rican traditional dish that is originally made with potatoes, I have adjusted it to a Paleo version using sunchokes. Cauliflower can be used as well.
I discovered sunchokes just a few months ago, I saw them at the store and wanted to try something different. The first time I simply sautéed them with olive oil, garlic, thyme, and salt. I discovered that they taste a little bit like a potato mixed with an artichoke heart, so they have become my new potato.
They are very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties.
Read more about their health benefits here.
Vegetarians, simply omit the chicken and it is still delicious.
2 tbsp of olive oil
1 lb of diced boneless chicken
1 lb of diced sunchokes (Jerusalem artichokes), or potatoes
1/2 lb of diced tomato
1/2 diced bell pepper
1/2 large red onion, sliced
2 diced celery stalks
4 minced garlic cloves
1/4 cup of chopped fresh cilantro or parsley
1/2 cup of broth or water
1 tsp of cumin
1/2 tbsp of thyme
Salt and pepper to taste
- In a large sauce pan brown the onions, garlic and bell peppers for 5 minutes on high heat .
- Add the chicken and cook for 5 minutes, stirring occasionally.
- Add the rest of the ingredients except for the cilantro, mix well and cook covered until sunchokes are tender.
- Mix in the cilantro, remove from heat and let stand for 5 minutes
Sunchokes can be eaten peeled or unpeeled