SPANISH SUNCHOKE FRITTATA
4 large sunchoke tubers
1/4 lb. ham, chopped
1 T. extra virgin olive oil
1/2 cup Manchego cheese, shredded
4 saffron threads
1 tsp. rosemary leaves
Scrub and slice the chokes; don’t peel. Place the chokes in olive oil, in a cast iron skillet (or other non-stick oven- friendly skillet). Sauté over medium heat until the chokes are beginning to brown. Add ham. In a large mixing cup, whisk the eggs with saffron and rosemary; stir in shredded cheese and pour over the ham and chokes. Cook on medium low until the edges are set and transfer to oven. When frittata is puffy and beginning to brown, remove from oven and loosen with a rubber spatula. Slide onto serving plate.
SUNCHOKES AND YOUR TUMMY
Sunchokes taste like extra good potatoes and best of all, they are diabetic friendly. This is because they contain an inulin-based starch that does not break down into sucrose in your blood. Inulin, however, can create gas, especially when eaten raw. I was happy with one serving and suffered no distress. Go easy until you find out if you are sensitive.
There are many seed sources for vegetables, both local and mail order.
Anton’s Greenhouse in Evanston sells seed potatoes.
A mail order source for potatoes is Ronniger Potato Farm,
12101 2135 Rd. ,Austin, CO 81410 or