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Jan 25, 2007 08:08 PM

Jerusalem artichoke (aka sunchoke) recipes?

I just procured about 2 lbs. of knobby-looking sunchokes and am excited to cook them at home for the very first time. A quick search online has given me ideas to make a creamy soup or gratin. It looks like you can even serve these raw if you wish. I plan to scour some of my cookbooks to get some ideas as I believe Marcella has a couple of recipes for these babies.

So thought I'd ask you hounds if you have any favorite preps for sunchokes? Ideas from restaurant dishes you've enjoyed are also appreciated.

I'm excited to learn that these tubers are pretty healthy. Who knew that Jerusalem artichoke flour even existed?! For general info on sunchokes, see here:

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  1. Peel them as much as possible, slice 1/2 inch thick, toss with olive oil, salt and pepper and roast them until soft. That's my favorite, super easy way to prepare them. They are so delicious!

    7 Replies
    1. re: pitterpatter

      I totally agree! Though I often saute mine if I'm in a rush. The only thing I'd add is a bit of lemon juice. They are absolutely divine, and the crispy exterior vs creamy interior when you bite into them is heaven!

      1. re: pitterpatter

        Sounds so good. What temp & how long do you roast them?

        1. re: fauchon

          In a saute pan, they cook up in about 5-7 minutes (mine are usually 3/4" chunks) on medium. The trickiest part is the peeling of them. Don't forget to squeeze some lemon juice in a bowl of water so that you can toss them in as you peel them...they discolour quickly.

          1. re: AmandaEd

            I would not peel them at all, just give them a scrub. It is perfectly edible and there is actually a lot of flavor and color in the skin.

              1. re: ngardet

                Great advice on both peeling and sauteing! I sauteed some onion and yellow pepper till just soft, added the sunchokes, which were roughly peeled (only thickest, easiest to reach peel removed) and soaked in acidulated water. I sauteed them just 5 minutes and they came out pretty crunchy and wonderfully sweet and flavorful. I might try sauteeing a minute longer next time but not much more because I wouldn't want to miss that lovely flavor.

                Last time I made sunchokes, I peeled them completely, diced them and added them to a butternut squash and chicken pot pie, in which they were also wonderful.

            1. re: fauchon

              I'd roast them at 375 for about 7 - 10 min. Completely guessing, but you could start there and adjust according to taste.

              Oh my gosh, I may have to stop on the way home and get some of these. YUM!!

          2. I made a Jerusalem artichoke soup recently that was delicious - earthy and nutty. The flavor is subtle so don't overwhelm with a lot of other ingredients. I finished with a swirl of truffle oil which raised it from delicious to sublime. If you have real truffles, I'm sure that would put if over the top.

            I tasted an artichoke or two while peeling. They're supposed to be a substitute for water chestnuts but I found them sweetish and a bit bland when raw.

            4 Replies
            1. re: cheryl_h

              the sunchokes have a totally different flavor raw than cooked. raw, they aren't anything special and quite bland in my opinion. but any form of cooking (pan sauteing, roasting, braising, and even boiled (adding to souped and stews) brings out a very rich, very deep, earthy flavor that is great with truffles.

              it's a strong flavor, so a little goes a long way, or else it overpowers.

              i recently roasted some that i tossed with truffle oil, sea salt, and rosemary along with some beets, turnips, and radish. delicious!

              i also posted a recipe for Chestnut Soup earlier in the month that i use them in, along with the roasted chestnuts and truffle oil. a good amount of work (roasting and peeling the chestnuts) but a lovely soup.


              1. re: cheryl_h

                Cheryl, do you mind sharing your sunchoke soup recipe? Have been looking for one since I had it out recently and I'm desperate to make it at home!

                1. re: meganw

                  Meganw, sorry to be so long to reply, I haven't checked the board for a few days. The recipe I used is based on this one:


                  It's pretty simple, just artichokes cooked in some stock and pureed with a little cream. I added about a Tbs of truffle oil to each serving. I don't know if it's the same as the version you ate, but is good all the same.

                  1. re: cheryl_h

                    Cheryl, thanks so much! I'll give it a try... sounds fantastic. M

              2. Thanks for the replies so far. I looked through a number of my cookbooks last night and Marcella's Classics was the only one w/ any sunchoke recipes; she has something like four. One was fried sunchoke chips that sounded delicious. I think I'm going to roast them for simplicity sake and to allow them to really shine. I'll have to taste them raw too, just to see. If I can get more, then soup and gratin are certainly on the list!

                1. follow yr regular mashed potato recipe but use 1/2 regular potatoes, 1/2 sunchokes. feed to friends and/or family who will exclaim, "holy crap! these are the most incredibly delicious mashed potatoes i've ever tasted!"

                  1. So I ended up roasting the sunchokes w/ some rosemary, S&P, and olive oil. I prepped them by roughly peeling them and slicing them into 1/4" discs. Wow, they were a hassle to peel--so tedious I wanted to cry. Haven't felt that kind of tedium since trying to deseed concord grapes for that pie!! I decided that I won't bother peeling next time. Roasted on fairly high heat (around 400F) for 30-35 min.

                    Ok, here's the weird thing--they tasted not so good. I was shocked since I've had them before and they tasted sweet, earthy, nutty. My batch had a very unpleasant bitter aftertaste. They also tasted a little spongey and not quite cooked through even though 30 min. seemed like enough time and they were pretty shriveled. What went wrong? Maybe they were too old? Thoughts?

                    Photo of them roasted:

                    1 Reply
                    1. re: Carb Lover

                      Yeah, that's exactly what it sounds like -- too long from field to table. It can be hard with tubers/root veg. to judge just how fresh they are. Sometimes they seem fine and it's only after you cook them that their overlong shelflife reveals itself. This happened to me recently with beets.