How to Cook Sunchokes (Jerusalem Artichokes)
Try two easy ways of cooking sunchokes - sauteeing or making chips out of them in the oven.
Servings: 4
Calories: 150kcal
Ingredients
Sauteed Sunchokes
- 1 lb. (450g) sunchokes
- salt , to taste
- 2 tablespoons olive oil
- 6 cloves garlic , thinly sliced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
- ¼ teaspoon black pepper
Sunchoke Chips
- 1 lb. (450g) sunchokes , unpeeled
- olive oil
- salt
- fresh herbs
Instructions
Sauteed Sunchokes.
- Bring a pot with salted water to boil. Add sunchokes, reduce the heat, and simmer until just tender, for about 10-12 minutes.
- Differently sized sunchokes can be ready at different times so keep checking on them by piercing with a knife. Remove those that are ready and transfer to a bowl with iced water.
- When cool, drain and pat dry. Slice into ¼-inch thick rounds.
- Heat the olive oil in a skillet and add the sunchoke slices. Sprinkle with some salt and cook, stirring, for about 5 minutes, until golden brown. Add the garlic and saute for 2 minutes more. Add the parsley, lemon juice, black pepper, and toss well. Enjoy!
Sunchoke Chips.
- Preheat the oven to 425°F (220°C).
- Slice sunchokes to ⅛-inch thick rounds. It’s best to do that using a mandoline.
- Toss lightly in olive oil and spread on a baking sheet leaving some space between pieces. Roast for 12-18 minutes, until golden and crispy.
- When ready, sprinkle with sea salt and fresh herbs such as rosemary or thyme. Let cool.
Notes
The sauteed sunchokes recipe is adapted from “Roots” by Diane Morgan.
Nutrition
Calories: 150kcal | Carbohydrates: 21.5g | Protein: 2.6g | Fat: 7g | Sodium: 296mg | Sugar: 11g