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Seasonal eating: Low-emission sunchoke ravioli

Recipes to reduce food waste

A bundle of sunchoke on the wooden counter.
Our root-to-leaf ingredient this month is sunchoke, a mellow root vegetable that belongs to the sunflower family. In this recipe, the simmered vegetable and roasted garlic are flavored with nutmeg and combined with ricotta to make sunchoke and roasted garlic ravioli. (Photo by Hannah Green)
By Hannah Green CDN Contributor
This monthly column explores root-to-leaf cooking, which uses all edible parts of the plant, with a
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