Gnarled and knobby can be beautiful.

Presenting: the sunchoke (aka Jerusalem artichokes).

But let’s clear up something first: sunchokes aren’t from Jerusalem, nor are they artichokes. But they are native to North America and are a tuber that forms beneath a sunflower. They look a lot like raw ginger.

Sunchokes usually get pureed into oblivion with another veggie so you miss the sweet, nutty flavor. Their texture is crisp and light… a lot like water chestnuts.

But sunchokes have issues. Or rather, sunchokes can give YOU issues:
• If you eat too many, they may cause a wind-producing effect (in other words: they might give you gas).
• With no notice at all, sunchokes can become mushy when you cook them (which is probably why they are most often puréed).
• If you cook them in cast iron, they turn grey.

On a happier note:
• Sunchokes are rich in Vitamin C, phosphorus, potassium and iron.
• You don’t have to peel them… just give them a good scrubbing.
• Sunchokes can be roasted, sautéed, puréed, baked, boiled or steamed.
• They’ll last a couple of weeks in the fridge in a plastic bag.

This is end of the sunchoke season, so if you do find them, make sure they are still firm with no soft spots.

The knobbier… the better!

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