Thank Cod for Sunchokes

Dec 04, 2023

By Esther Boateng

At this time of the year, I’m grateful for the newly harvested sunchokes a close friend donates to our family, as they’re one of my favorite root vegetables. They’re tasty beyond belief and a Godsend when you fancy a change from potatoes. I eat a fair amount of potatoes, and it’s comforting to know there’s a slightly healthier substitute when I fancy it; that’s where sunchokes comes in handy.

Prepare them just like potatoes: boil, steam, roast, or mash them. For this recipe, you can steam or roast them in the oven with a touch of seasoning.

Sunchokes pair well with pretty much any protein, such as a delicious piece of cod. For this recipe I’m using cod, but feel free to use your favorite fish. Go all out with the vegetable powders and seasoning, or if you prefer to be conservative, stick with a pinch of Pepper Salt. Whichever flavor profile you choose, I’m sure this meal will have your family singing your praises from all sides of the dinner table.

Thank Cod for Sunchokes

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Category

Main

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Ingredients

4 Tbsp. dill, chopped (optional)
1 small lemon, thinly sliced
4 Tbsp. Dr. Cowan’s Garden A/2 Ghee, melted, for fish
1 Tbsp. Dr. Cowan’s Garden Organic Threefold Blend Powder – Savory
1 Tbsp. Dr. Cowan’s Garden Organ-Based Seasoning – Zesty Garlic
1 Tbsp. Dr. Cowan’s Garden Organic Wild Ramp Powder
1 lb. cod or favorite choice of fish
2 Tbsp. capers, (optional)
3 cups of sun chokes, peeled and diced
1 small red pepper, thinly sliced
1 small yellow pepper, thinly sliced
1 medium onion, thinly sliced
2 Tbsp. Dr. Cowan’s Garden A/2 Ghee for vegetables
2 Tbsp. Dr. Cowan’s Garden All Purpose Organ-Based Seasoning
1 Tbsp. Dr. Cowan’s Garden Low-Oxalate Greens Powder
1/4 tsp. Dr. Cowan’s Garden Organic Turmeric Powder
1 Tbsp. Dijon mustard
1/4 + cup filtered water

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Directions

Directions for Fish:

Pre-heat oven to 350 degrees F.
Chop some dill if you are using it.
Slice the lemons and place them on a baking tray.
In a small bowl, mix 4 tablespoons of melted ghee, threefold savory, organ-based seasoning zesty-garlic, wild ramp, and dill.
Place cod on the bed of lemons.
Spread the herb mixture over the cod, along with the capers (optional) and bake in the oven for approximately 15 minutes or until cooked throughout.

Directions For Vegetable Mix:

Peel and dice the sunchokes.
Steam or boil the sunchokes for approximately 20 minutes or until cooked. When you can easily insert a fork all the way through the sunchokes, they’re done.
Remove the seeds and stalk from the peppers and slice them into thin strips.
Peel and slice the onion.
Place the onions and peppers in a moderately heated frying pan with 2 tablespoons of ghee butter and stir for about 10 minutes or until tender. Add water if necessary to prevent vegetables sticking to the pan.
Add all-purpose organ-based seasoning, lox-oxalate greens powder, turmeric, mustard, and additional water if necessary, and continue to stir.
Do a taste test and add additional seasoning if necessary.
Mix in the sunchokes and serve with the baked cod.

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