Hello all, happy New Year!
I am Rita, a young (oh well, 30 years old) Portuguese living in Cambridge, United Kingdom. I am an archaeologist but with many other passions such as nature, health, people, and…living! I am looking forward to unraveling what this exciting New Year has to offer us. There is nothing as beautiful as living and we should make the best of it. Like yourselves, I was always very inspired by Lisa and Prospero. Their positive and bright energy is so uplifting and it’s with the same energy that I want to start the year with. I think there is no better way to do so than sharing! Today I share with you a delicious Jerusalem Artichokes with Veggies Roast recipe, done with seasonal and organic amazing ingredients!
Why is eating seasonal foods important?
Eating seasonal foods is a great way to guarantee better quality, with stronger flavours, higher nutritional value, cheaper prices, and more ethical farming. Buying ingredients on season increases the probability of being grown in a more ethical farming and organic way (e.g grown without or no pesticides).
There are many other ways where buying seasonal foods will help the environment. They are more likely to be locally available, which will promote a decrease of the carbon footprint necessary for the transportation of the ingredients from the producer to the market. You’ll be supporting local businesses reducing the probabilities of contributing to massive-scale farms and imported products. Furthermore, communication with the producer will be easier, which can allow you to give and have feedback about their line of action in regards to the environment.
When ingredients are in season, there are higher chances that they’ll be available in local shops, where it is unlikely that they will wrap them up with plastic. Buying the ingredients in those shops will not only also support local business but you’ll be likely avoiding plastic consumption.
Nature always knows how to treat us best! Foods in season providing tend to promote our health and strength. During the summer you’ll find all of those high water content fruits to keep you hydrated, During the winter you’ll find the citrus fruits that will provide you with Vitamin C to help you to keep away from flues and colds.
It is wintertime, and the seasonal veggies and fruits are a great way to warm up our bodies and to provide comfort. Since I moved to the United Kingdom I started to discover new vegetables. My top number one is the Jerusalem Artichoke. Ever since I first tried them I became ‘obsessed’ with it.
Jerusalem artichokes are not artichokes at all. In fact, they don’t even look alike. They are rather a species of sunflower, also named as sunchoke, sunroot or earth apple, with the scientific name of helianthus tuberosus.
Is native from North America and brought to Europe from the early colonialists. The reason for this name is unknown, although it was once named sunflower artichokes – as they belong to the helianthus family. Their leaves are rough and of a hairy texture. Their flowers are yellow and their tubers are the edible part, normally elongated and similar to ginger root. They have a sweet nutty taste and can be eaten both raw and cooked, and it is a great source of fibre. Once planted, the Jerusalem artichokes persist for a long time.
I personally find them delicious and I love cooking them with other sweet kinds of vegetables and spices. With today’s recipe ‘Jerusalem Artichokes with Veggies Roast’ I show you a great and simple way to cook the Jerusalem artichoke. The recipe is incredibly simple, easy and packed with flavours that will make you feel good and satisfied.
Here’s the recipe:
Start by gathering all your ingredients.
Peel and chop your carrots and parsnips into thumb-size pieces. Chop the courgette in similar pieces and slice the red sweet-peppers in slices.
Cut open the squash, scoop out the seeds and peel off the skin. Chop it into thumb-size pieces. Don’t throw away the seeds! You can use them to plant and grow your own squashes, or even to eat them.
Peel the skin off of the Jerusalem artichokes and cut them into pieces.
Place all the ingredients in a tray, with a dash of olive oil and a pinch of salt. Add the herbs and spices, and mix all well. Cook them in the oven for about 30-40 minutes in 180 Cº. Serve them with some fresh dill and enjoy it.
JERUSALEM ARTICHOKES WITH VEGGIES ROAST
gluten-free, lactose-free, soy-free, plant-based (vegan)
Level of difficulty: easy
Preparation time: 45 min
- 1 ambercup squash;
- 8 pieces of Jerusalem artichokes
- 2 carrots
- ½ courgette;
- 1 parsnip;
- ¼ of red sweet-pepper;
- 1 garlic clove;
- herbs: 2 tsp of paprika, 1tsp of dry dill and 1 tsp of garlic powder
- Peel the skin off from the carrots and parsnip and roughly chop them into thumb-size pieces.
- Chop the courgette into similar pieces. Slice the red sweet-pepper in strips.
- Cut the squash open, scoop out the seeds and peel off the skin. Cut it in thumb-size pieces.
- Peel the skin off from the Jerusalem artichokes and cut them into pieces.
- Put all the ingredients in a tray. Add the olive oil, a pinch of salt to taste, and the spices. Mix it all well and cook them in the oven for about 30-40 minutes in 180 Cº.