You might walk right past Sunchokes in the market, they are knobby, gnarly and not a vegetable that jumps out with color and leafy flash and says “buy me, buy me!” Some call this tuberous root a “Jerusalem Artichoke,” however they are not at all related to the artichoke – although they do have a strangely similar taste that could be described as a little sweet, a little nutty and quite crunchy when served raw. It’s super simple to slice Sunchokes up thinly and sprinkle on a salad.
Another easy way to prepare this unusual veggie is oven-roasting — what root or tuber doesn’t benefit from a toasty turn under high, dry heat?! I toss Sunchokes in olive oil, garlic and Parmesan cheese and the final result is a cross between oven fries and artichoke dip! OMG, so good and so much healthier than the traditional party-night artichoke dip that has a ton of cheese, mayo and other heavy ingredients.
I like to try new things, it makes life more exciting! Like learning the crow yoga pose earlier in the year and getting up enough nerve to balance on a picnic table! Sunchokes can be an exciting and unusual addition to your healthy diet (they are obviously gluten-free, Paleo friendly and are low on the Glycemic Index making them a good choice for diabetics. Sunchokes are also a great source of iron, potassium and thiamin. They are also low in calories (60 calories for 4-ounces) and high in fiber. If you want to learn more about Sunchokes or can find them at the store, just ask your produce manager – or check out Friedas.com for nutritional information and more recipes.
Have you ever tried Sunchokes? What did you think? Share in the comments!
- 1 pound Sunchokes scrubbed and sliced into 1/3" chunks
- 2 tablespoons olive oil
- 3 cloves garlic finely minced
- 1/4 cup Parmesan cheese finely grated
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Preheat the oven to 425F. Scrub the Sunchokes under cold running water and slice 1/3-inch thick.
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Add Sunchokes, garlic and olive oil to bowl and toss until coated. Add Parmesan cheese and shake bowl until
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Bake for 15 to 20 minutes, turning once, or until Sunchokes are turning golden brown on the outside and tender inside.
Is it ok to say I rock the crow! It’s one of my proudest yoga accomplishments and I’ve added side crow and single leg crow to the list.
I’ve never cooked with Sunchokes before but your recipe makes me want to.
Have a fabulous Friday!
Jill, I so want to be able to do crow variations . . . but just the “regular” is challenging enough for me
I grow them, plants get 14’ high, natural privacy fence. In the fall after heavy frost lift them from the ground. After winter when the soil thawed I pulled up a clump & was surprised they ( chokes) were in perfect condition, still eating them till they sprout again.😁
Will try the parm recipe this weekend.
Thanks for sharing,
Btw, the flatulence doesn’t bother me, at 70 yrs. old people expect it from you. 😂
Lol you cracked me up. Interesting that they grow so high, didn’t know that!
Sunchokes are one of my absolute favorite vegetables, period. Love to see them getting some love! And I’m a crow-lover. It’s just one of those poses that I feel so good in!
I LOVED them, but my husband blamed being “gassy” on the recipe. I got fussy with him for critiquing my recipe (and keeping me up all night with his problem) . . . and then when writing up the blog post, saw that sunchokes cause “extreme flatulence” in some people LMAO didn’t bother me though .. . he’s just predisposed 😉
I love them raw right out of the garden. Thanks for the new recipe. I can’t wait to try it.
You’ve grown them?! Cool!
These sound absolutely amazing and I can’ wait to try them!
I think you’ll love them!
Oh I’ve never made sunchokes before – that has to change! This looks so easy and yummy!!
you totally NEED to!
This looks soooo good!!!
Thanks Kierston!
I’ve never heard of sunchokes before, but I’m sure I’d love ’em 🙂 thanks for sharing this delicious-looking recipe!
Oh, you need to try them!
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I have grown sunchokes for years and am finally going to try them!!
what? You grow them and haven’t tried yet? so yummy 🙂