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Recipe adapted from Steven Satterfield, Miller Union, Atlanta, GA
Yield: 1½ cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
1 small butternut squash or sweet pumpkin (about 1½ pounds), peeled
5 ounces sunchoke
1 to 2 ounces (about a 3-inch piece) ginger
½ ounce turmeric
Juice of 1 lemon
Cut the squash (or pumpkin) and sunchoke into large pieces and pass them, along with the ginger and turmeric through a juicer. Squeeze the lemon into the juice mixture. Strain to remove seeds or fibers. Serve.
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