Jerusalem artichokes, also known as sunchokes, are a tuber that can be eaten raw or cooked. With a slightly sweet and starchy flavor, they add a fresh crunch to salads or can make a yummy, low-carb side dish. Check out this article on 9 different ways to use these native-to-North-America root veggies!
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Food for Thought
What to do with all those Thanksgiving leftovers? Whether your Thanksgiving dinner table has the traditional menagerie of turkey, stuffing, and sweet potato casserole, or a cornucopia of vegan dishes like beetroot hash, mushroom potpie and tofurkey, you’re more than likely going to be left with portions uneaten. This year, especially with the disruptions in the food supply chain, we’re sharing tips on how to make those yummy leftovers last.
Save your vegetable scraps for veggie stock. Cutting down on food waste can start with saving produce scraps such as carrot, sweet potato, and green bean ends, and throwing them in the freezer for the next time you want to make some homemade veggie stock.
Be sure to store food within 2 hours of serving it.
Eat any refrigerated leftovers within 3-4 days. The U.S. Department of Health & Human Services recommends that Thanksgiving leftovers be eaten or frozen by the Monday after Thanksgiving, especially when it comes to turkey.
Freeze your leftovers. Need a break from all that carb-loaded goodness? Freeze turkey, stuffing, casseroles and more in an airtight container or bag. They’ll last in the freezer 1-3 months. Be sure to do this within 1-4 days of cooking!
Tip: If storing turkey, it is a good idea to carve and separate the meat from the bones in order to save space and more efficiently freeze your food.
See the recipe corner below for a few different ways to reinvent your leftovers!