jerusalem artichokes

COOKING TIME: 35 minutes

YIELDS: 6

EASY RECIPE: I washed them well, kept the peel on and chopped into bitesize pieces. I topped with ghee, rosemary, fresh minced garlic and pink Himalayan salt and put in the oven at 350 degrees F until the inside flesh softened.

END RESULT? A creamy and nutty flavoured potato-like veg with slight crunchy exterior. YUM! A must-try. Plus, your intestines will love you since they are packed with inulin which is a fibre that feeds the good bacteria (microbiome) in your gut meaning happy bacteria. Aren’t you happy when you’re fed? So, if you haven’t jumped on the probiotic band wagon to help support your microbiome just yet, try these delicious tubers.