What Are Sunchokes? + 10 Ways to Enjoy Them

If you’re looking for variety, we’ve got it! The Co-op’s Produce Department carries heaps of roots and tubers, some of which might have you tilting your head asking yourself, “What on earth is that?” Whether it’s rutabaga, kohlrabi, bamboo shoots, or burdock root, there’s always something new worth digging into, which brings us to the star of this post: sunchokes!

Also known as Jerusalem Artichokes, these odd, knobby tubers are actually part of the sunflower family, and look nothing like leafy artichokes. Mild, sweet, crunchy, and a little nutty like water chestnuts or jicama, sunchokes can be eaten raw on a winter salad or subbed in for potatoes in a variety of recipes. Or, you can give them a go in one of our favorite sunchoke recipes.

Photo Courtesy of A Beautiful Plate

Roasted Sunchokes

If you want a simple way to prepare your sunchokes as a side dish, this recipe from A Beautiful Plate is a great place to start.

Sunchokes are rinsed and scrubbed well before being cut into 1/2-inch thick slices and tossed with olive oil, salt, and pepper.

Toss them in an oven pre-heated to 425 degree Fahrenheit, and let them roast for about 20 minutes.

Toss your roasted sunchokes with a bit of fresh thyme, and serve them alongside roasted chicken, pan-seared cod or meatloaf!

Find the full recipe at A Beautiful Plate

Rocket & Sunchoke Salad

First and foremost, saying “I’m having rocket and sunchoke salad for dinner” just sounds impressive. More impressive is the flavor sunchokes bring to winter salads, so might we recommend this simple recipe from Salads with Anastasia?

Fresh arugula, sunchokes, mandarins, and walnuts are brought together and dressed up with a homemade salad dressing of olive oil, lemon, and salt and pepper.

The sunchokes are roasted ahead of time with rosemary, orange juice, honey, and olive oil to give them a sweet and tangy flavor.

Enjoy this winter salad as a side dish to soup or roasted chicken.

Find the full recipe at Salads with Anastasia

Roasted Sunchokes with Salsa Verde

If you want to give roasted sunchokes a try, but want to give them a big boost of flavor, consider this recipe that includes a homemade salsa verde!

A simple but sensational recipe: sunchokes are chopped into medium-sized pieces before being tossed with olive oil, salt, and pepper then roasted for 35 minutes.

Meanwhile, a simple salsa verde made up of parsley, basil, shallot, garlic, anchovies, capers, and olive oil is blitzed in a food processor until well combined.

Pull your sunchokes out of the oven, place them on a serving dish, and spoon over the salsa verde. Enjoy as is, or make them a larger meal with roasted chicken or pork.

Find the full recipe at Eat Burn Sleep

Photo Courtesy of Love and Lemons

Brussels Sprout & Sunchoke Salad

Thin-sliced sunchokes and shaved Brussels sprouts come together in this crunchy, caramelized winter salad from Love and Lemons.

A simple dressing of olive oil, garlic. mustard, lemon juice, honey, and salt and pepper are combined with the sunchokes and Brussels sprouts, as well as baby salad greens, red pepper flakes, pine nuts, and parmesan cheese.

Serve this light and lemony winter salad alongside your favorite protein.

Find the full recipe at Love and Lemons

Sunchoke Soup

With their ability to turn any soup creamy and hearty, potatoes are a must-have during the chilly season. And the same goes for sunchokes!

In this recipe, sunchokes are paired with onions, garlic, celery, and chicken stock to create a warm, hearty puréed soup that’s best paired with crunchy bread for dipping.

For a vegetarian-friendly version of this sunchoke soup, simply sub in veggie stock for the chicken stock.

Find the full recipe at Simply Recipes

Sauteed Sunchoked with Lemon Herb Tahini

If oven-roasting isn’t your thing, how about a stovetop sauté?

In this gluten-free recipe from Peel with Zeal, sunchokes are thin-sliced and sprinkled with salt and pepper before being tossed into a pre-heated, pre-oiled skillet.

Meanwhile, a homemade lemon and herb tahini sauce is whisked up and served on the side as a bright, flavorful dipping sauce.

Do: savor your sunchokes alongside our housemade lemon and herb marinated chicken breast.

Find the full recipe at Peel with Zeal

More Sunchoke Recipes

Co-op RecipesLeigha StaffenhagenComment