a.k.a. - sunchokes - I've been meaning to try these for a while. After some googling, I decided to roast them (along with some onions, salt and pepper). They are good, earthy, I like them cooked until they are mushy, they get sweeter the longer they cook. Not likely to be an often addition, but am not scared of them now either.
My kale obsession has resumed and back in full force - recipe here - really should have used reduced sodium tamari, wee bit on the salty side - other than that, this was quick and easy and will be a staple for meals in the future. Maybe add some mushrooms? Throw in some bok choy?