Sunchokes

Sunchokes are also known as Jerusalem artichokes. They have a brown skin and are irregularly shaped, just like ginger. The inside of sunchokes are white and they have a sweet, nutty flavor.

Sunchokes can be used as a replacement for potatoes in any recipe. They can be eaten cooked or uncooked and the thin skin is also edible and nutritious.

Wash and remove the skin with a peeler or the backside of a spoon if desired. The white interior will brown once peeled. If you want to keep the flesh white, place peeled sunchokes in water with a bit of lemon juice.

UNCOOKED: Thinly slice and add to salads or slaw.

BOIL: Add whole to boiling water and cook for 2-10 minutes depending on the size. They are done when easily pierced with a knife. Do not overcook or they will become mushy.

ROAST: Preheat the oven to 425°F. In a bowl, toss sliced sunchokes with cooking oil, salt, and pepper, until well coated. Spread the sunchokes face down on a sheet pan, leaving space between each sunchoke. Roast for 18-20 minutes, or until the sunchokes start to brown and can be easily pierced by a fork.

Wrap in plastic or a compostable bag and store in the refrigerator for up to two weeks.