Description
Native to North America, these the tubers (roots) come from a certain breed of sunflower. They are not related to the artichoke and have no ties to Jerusalem, although they do have a similar texture to artichoke heart when cooked. They contain high levels of inulin which can be difficult to digest. Eating large amounts can lead to gaseous experiences.
Native to North America, these the tubers (roots) come from a certain breed of sunflower. They are not related to the artichoke and have no ties to Jerusalem, although they do have a similar texture to artichoke heart when cooked. They contain high levels of inulin which can be difficult to digest. Eating large amounts can lead to gaseous experiences.
What’s it taste like?
When eaten raw, sunchokes have a satisfying crispness similar to jicama or waterchestnuts. They’re sweet, and are not as starchy as a potato. When cooked they soften up and impart a sweet nutty flavour to dishes they are added to.
When eaten raw, sunchokes have a satisfying crispness similar to jicama or waterchestnuts. They’re sweet, and are not as starchy as a potato. When cooked they soften up and impart a sweet nutty flavour to dishes they are added to.
How do I use it?
They are delicious sliced raw in salads, roasted like potatoes, and chopped up into bruschetta. They also make a good substitute for jicama and water chestnut and can be added to stir-fries, soups and stews.
They are delicious sliced raw in salads, roasted like potatoes, and chopped up into bruschetta. They also make a good substitute for jicama and water chestnut and can be added to stir-fries, soups and stews.
Nutrition
Sunchokes are high in dietary fiber and iron, niacin and potassium. They are also very beneficial for your digestive flora.
Sunchokes are high in dietary fiber and iron, niacin and potassium. They are also very beneficial for your digestive flora.
Sunchoke and Nettle soup:
This recipe combines nettles, sunchokes, and wild onions. Substitute scallions for the ramps. Blending the nettles really brings out their color.
Sunchoke Bruschetta:
To prepare they are peeled and chopped, which is a bit tedious, and roasted with salt, pepper, and olive oil. The peel can also be left on, but darkens the Bruschetta. Out of the oven they were mashed and dressed with chopped garlic and butter. Onto toasted bread rubbed with fresh garlic and a drizzle of balsamic reduction and they were perfect.
Sunchoke and Kale Hash:
This recipe combined crispy sunchokes, silky oyster mushrooms, tender kale, and chewy farro. It's wonderful served with grilled steak or on its own as a meatless main course.
