Jerusalem Artichoke Spread

Share this post

By Delilah’s Farm for The FruitGuys

2 cups peeled Jerusalem artichokes (aka “sunchokes”), cut into 1-inch chunks
2–4 cloves of garlic (to taste), peeled but left whole
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise or Vegenaise
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped parsley


  • Preheat oven to 375 °F.
  • Toss together the Jerusalem artichokes, garlic, olive oil, salt, and pepper.
  • Place on a rimmed baking sheet and roast until lightly caramelized, about 15–20 minutes.
  • Place in food processor with mayonnaise and cheese, and pulse until almost smooth (I like a bit of texture left in it).
  • Taste for seasonings and add additional salt and or pepper if needed.
  • Place in bowl and stir in parsley.

Yields around 2 cups. Prep time, 10 minutes; cook time, 20 minutes.

Cook’s note: Use as a dip for pita or veggies or as a spread on crostini.

Sign up for our monthly newsletter


Recent Recipes articles:

November 15, 2015
August 11, 2015
July 13, 2015
Adapted from
June 24, 2015
April 27, 2015
March 24, 2015

More recent articles:

Helping those in need brings deeper meaning to business
November 18, 2015
3 poses that can help ease holiday overindulgences
November 18, 2015
Have a holly, jolly office gift exchange with these etiquette tips
November 17, 2015
November 15, 2015
The (not so) dormant season brings a to-do list to the farm
November 9, 2015
How to send fruit to those in need
October 28, 2015
How to make diet challenges work during the holidays
October 27, 2015
What’s for lunch? Autumn edition
October 21, 2015
The right way to recover from a heavy workout
October 14, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.