Roasted Sunchoke Risotto

I absolutely love sunchokes (aka Jerusalem artichokes). If I had to pick a favourite vegetable, they would definitely top the list. They have a rich and creamy texture and a unique flavour that is earthy and delicious. They have a variety of different health benefits also, including being rich in vitamins & minerals and prebiotics for healthy digestion. I was chatting about my love of this vegetable with someone recently, and it got me thinking about how best I might use this lovely root veg in order to maximize its flavour in a dish. I arrived at risotto, roasting the sunchokes ahead of pureeing them in order to pull out lots of flavours and maximize on their creamy texture after roasting. I used to peel the sunchokes prior to cooking them, but in this case, I simply gave them a really good scrub and left the skins on. Roasted Sunchoke…

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Celeriac Purée with Mixed Mushroom Gravy

We are five weeks away from Canadian Thanksgiving, which often brings family together to celebrate over shared food. Over the next few weeks I will be focussing on a series of plantiful and seasonal dishes that help support healthy eating during the holidays. As a kid one of my favourite elements of holiday dinners was mashed potatoes and gravy. My intention was to recreate this childhood favourite with a more extensive flavour profile, making use of jerusalem artichoke, celeriac and cauliflower. I love the unique flavour of celeriac, and find it pairs beautifully with jerusalem artichokes. If you are unable to find jerusalem artichokes you could substitute white potatoes, however the latter is much better for regulating blood sugar. Jerusalem artichokes (also known as Sunchokes) are one of my favourite root vegetables. They are rich in potassium and prebiotic, blood sugar balancing inulin, which makes them a very health supportive…

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