The sunchoke, aka Jerusalem artichoke, is the tuber from a very tall sunflower-like plant that originated in North America and looks a bit like ginger root. Sunchokes are mild and quite easy to cook. Their flavor is reminiscent of artichoke hearts and potatoes.
They are a delightful accompaniment to almost any meal, and their flavor pairs well with a wide variety of foods. The peel of the sunchoke is thin and nutritious with a mildly earthy flavor. Try this sunchoke recipe with a delicious winter salad or alongside of your favorite protein.
Sautéed Sunchokes with Fresh Herbs
Recipe adapted from Vegetarian Cooking for Everyone
½ pound sunchokes (aka Jerusalem artichokes), sliced into bite-size chunks
1 tablespoon olive oil, sunflower oil, or canola oil
1 clove garlic, minced (optional)
2 tablespoons toasted sunflower seeds or pine nuts
1–2 tablespoons fresh herb leaves, chopped (parsley, basil, and/or thyme)
Salt and freshly ground pepper
- Scrub sunchokes well and peel before slicing.
- Heat oil to medium-high in a sauté pan. Sauté sunchokes (and garlic, if using) until lightly browned and tender, but still a bit crisp (anywhere from 5–10 minutes; after 5 minutes, check periodically to see if they’re tender).
- Remove from heat, stir in fresh herbs, and sprinkle with seeds or nuts.
- Season with salt and pepper.
Serves 2–3. Prep time, 10–15 minutes; cook time, 10–15 minutes.