Fennel Gluten free Healthy Jerusalem artichoke Lunch Potatoes Winter

Roasted sunchoke, fennel and potato salad with sugar beet dressing

Sunchoke is currently my favourite winter vegetable, but on the blog there is only one recipe with it- soup. I want to show you more recipes with this delicious veggie. Sunchoke is really unpopular, but once you try it, you will want to eat more and more.
Besides soups, it can be eaten as a chips when cut into thin slices. It tastes amazing with pasta along with white asparagus. But the best thing in winter time is this salad with topinambour, potatoes and fennel.

On the fresh corn salad or arugula lands in order: sunchoke, fennel bulb and potato. Roasted and coated with sugar beet syrup and French mustard. On the top- sunflower seeds, to make this salad even more nutritive. Few drops of lemon juice and voilà.
It’s really Polish style dish. Potatoes are widely use in our kitchen. Sunchoke as well as sugar beet was very popular just few decades ago. Now they become quite unappreciated.
Syrup made of sugar beets were commonly use as cheap way to make things sweets. But when refined white sugar become popular, none cared about good old dark syrup. That’s a pity, because the taste of this syrup is deep, little bit like coffee. Very interesting. I’m definitely going to use it in my kitchen a lot. It’s so much better than regular sugar.


4 servings

300g sunchoke
250g potatoes
1 small fennel bulb
3 tbsp canola oil
2 tbsp sugar beet syrup
2 tbsp red wine vinegar
5 tsp French mustard*
100g corn salad or arugula
1/3 cup roasted sunflower seeds
few drops of lemon juice
canola oil

* the creamy yellow mustard is also fine, use the spicy one.

1. Wash the veggies. Don’t peel sunchoke. Slice it into 1cm pieces. Peel the potatoes and cut it in thin silces. Cut the core from the fennel and slice it as well.

2. Preaheat the oven to 180C. On the baking tray mix the veggies with syrup, mustard, vinegar and oil. Spread into one layer, season with salt and pepper. Bake for 45-50 minutes, stirring from time to time.

3. Wash the greens and sprinkle it with a little bit of canola oil. Roast the sunflower seeds.

4. On the serving plates lay the greens, then roasted veggies and sunflower seeds. Sprinkle with a lemon juice. Season with salt and pepper.

Nutrition info:

Whole(4 servings):
1460 calories

protein: 25,5 g; fat: 50 g; carbohydrates: 183g, dietary fibre: 21,4 g;
iron: 19,1 mg; calcium: 275 mg; zinc: 5 mg

1 serving:
365 calories

protein: 6,4 g; fat: 12,5 g; carbohydrates: 45,7 g, dietary fibre: 4,3 g;
iron: 4,8 mg; calcium: 69 mg; zinc: 1,25 mg