Sunchokes

Sunchokes have a brown skin and are irregularly shaped, just like ginger. The inside of a sunchoke is white.

Sunchokes can be used as a replacement for potatoes in any recipe. Sunchokes are most commonly roasted, though they can be eaten raw.

Wash the thin skin under running water, or remove the skin with a peeler or the backside of a spoon. 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.

ROAST: Preheat the oven to 425°F. In a bowl, toss prepared 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.