A sunflower family member, Jerusalem artichoke (Helianthus tuberosus), still grows easily in the Great Plains. In supermarkets, the root is featured as a specialty vegetable, sometimes called sunchoke. But on the Discovery it was called heaven especially after a ong day of pushing and pulling the huge boat because of it's warm silky butter, sued or lard.
8 to 10 Jerusalem artichokes (about 1 pound)
1 tablespoon suet, lard, or butter
1/3 cup unsalted sunflower seeds
Salt (optional)
1/4 teaspoon freshly ground black pepper
Scrub the Jerusalem artichokes and thinly peel. Slice in half and arrange on a 12-inch square of aluminum foil. Dot with suet and sprinkle with salt and pepper. Bring opposite sites of the foil together and seal the seam. Fold in the ends. Grill over medium coals or bake in 400ºF oven for about 50 minutes, or until tender.
Makes 3 to 4 servings.
Note: If using unsalted seeds, add salt to taste.
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