Cybermacro - Macrobiotics + Macrobiotic Food

ROASTED SUNCHOKES W/ GARLIC

By Jim Caola

• 1 1/2 lbs. Sunchokes, scrubbed clean
• 1 t. sea salt
• 2 cloves Garlic, minced
• 2 t. Sesame Oil

If sunchokes are larger than bite-sized, cut them into large bite-sized pieces. Toss gently with oil, garlic and sea salt, place in a baking dish, cover and bake at 425 F. for 15 m. Reduce heat to 375 F. and bake another 30-40 m. They should be soft but not mushy when done.

*Variation: In addition to the garlic, add a teaspoon of fresh rosemary.

Jim Caola is a macrobiotic teacher and cook. He writes a column from a macrobiotic perspective on topics of current interest in Christina's LIVING HEALTHY JOURNAL, formerly Christina Cooks Magazine. His website, MACROBIOTIC LIFE offers philosophy, menus, recipes and practical support for the daily practice of a macrobiotic way of life.

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