Maybe you've spotted sunchokes at the farmers market or in the produce department and wondered, what in the heck are those and how do you cook them? Well, they're the coolest tuber you've never tried. Sunchokes, also known as Jerusalem Artichokes, are at the root of a colorful sunflower that grows in temperate climates. Chefs love them because they've got way more personality than potatoes, coming through strong with a slightly sweet, almost nutty flavor. Here are 3 ways to try cooking them.
This hearty combo of turkey sausage and loads of veggies cuts through the deep chill of an autumn evening like a strong hot toddy. Come to think of it, the author of this well-reviewed recipe suggests serving an apple toddy on the side. Cheers to that idea! On the other end of the soup spectrum, try this creamy Roasted Mushroom and Sunchoke Bisque.
The tuber's natural sugars caramelize quickly under high heat, turning the starchy flesh creamy and the skin crispy. Fresh thyme adds a rustic touch, making this good-for-you side a prime candidate to serve alongside a French-inspired dish like Poulet de Provencale.
3) Fried Sunchoke Chips
On a recent trip to San Juan Island, I was so impressed with the seasonal menu at Friday Harbor House. Chef Jason Aldous gives fall root veggies superstar treatment, including the fried sunchoke chips that appeared on top of a hot smoked black cod dish in a lemon-y sorrel sauce. The bit of crunch was a genius contrast in texture to the succulent fish. It inspired me to try and DIY, slicing the sunchokes about 1/2-inch thick before tossing them into hot oil (375 degrees) until they turn a deep shade of golden. The crispy sunchokes put a fresh spin on fish and chips, especially when I used them on a Salad Nicoise instead of the traditional boiled potatoes.