However, it is only right to warn you: the inulin in them doesn't break down in our digestive tract, and can cause flatulence. If you're especially sensitive this way, you'd be better off making something like roasted potato shallot soup. I'm not trying to scare you off, but I also don't want you to be in gastric distress! Serves 3-4 (about 3/4 cup per person)
1 lb small jerusalem artichokes, rooty tips cut off, well washed and dried
5 medium cloves garlic, skins on
1/2 medium red onion, cut in half with root end intact
1.5 c homemade chicken stock
5 sprigs thyme
Kosher salt & freshly ground black pepper
2-3 TB whole coconut milk
4 TB minced scallions or chives (it really needs this, so don't omit)
Preheat oven to 375*F
Put the chokes, onion and garlic on a half sheet; leave the skins on the garlic so it doesn't burn and the root end on the onion so it doesn't separate and burn. Toss with about 3 TB EVOO and sprinkle liberally with salt. Roast for about 20 minutes, turn and roast another 10-15 minutes until all the vegetables are soft and cooked through.
Remove the thyme springs and discard. Add in all the veg, and use an immersion blender, food processor, or blender to process the veg and stock to a smooth consistency. Add the coconut milk and heat to a full simmer. Taste for salt and add the pepper. Garnish with lots of minced scallion or chives and serve.