Sautéed Sunchokes with Fresh Herbs

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 your favorite protein.

Sautéed Sunchokes with Fresh Herbs

Recipe adapted from Vegetarian Cooking for Everyone

INGREDIENTS

• 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

PREPARATION

1. Scrub sunchokes well and peel before slicing.
2. 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).
3. Remove from heat, stir in fresh herbs, and sprinkle with seeds or nuts.
4. Season with salt and pepper.

Serves 2–3. Prep time, 10–15 minutes; cook time, 10–15 minutes.

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