Roasted sunchokes?

Not being a pancake kind of girl, for breakfast, I made the braised cabbage from yesterday's recipe.
I topped it with a poached egg and it was heaven in a bowl.  I LOVE this stuff!

While I had the oven going I thought I'd try braising the sunchokes in the same manner - olive oil, broth and salt and pepper. If you haven't tried sunchokes yourself, they are a crunchy tuber with a nutty, earthy flavor. They resemble ginger only knobby. The peel is edible but adds to the earthy taste of the sunchoke so it's a matter of preference. I left them on. I really like these ugly things raw. Roasted? Um, not so much. To me they have a much too earthy taste now. I have an 90 year old neighbor who has been a strict vegetarian for her entire life. I am going to take them over to her and see what she thinks.

Last night for dinner I made the Crazy, Sexy Chili also from yesterday's post. Had I not had a beautiful head of cabbage to braise this morning, I would have had the chili for breky. Mark loves this chili as well. Although I am the soup queen I had never made chili. We have been vegetarian for over a year and I knew I'd have to find a chili recipe as another way to add more bean-y protein to our diet. This is the first one I tried and I hit the jackpot. I like it better than any chili I've had with or without meat. Try it. You'll like it!