3 Easy and Delish Ways to Prepare Sunchokes

From Delicious Living

Also called Jerusalem artichokes, seasonal sunchokes are actually tubers that resemble fresh ginger. Homely on the outside, sunchokes’ creamy, potato-like flesh is nutty and slightly sweet and supplies ample folate, fiber and vitamin C, plus 28 percent of your daily iron needs per one-cup serving.

Here are three of our favorite ways to enjoy sunchokes. (Peeling is optional, but wash thoroughly before using.)

Dice peeled sunchokes into 1-inch chunks; add to a large pot of boiling water. Reduce heat and cook until tender, about 20 minutes. Drain and transfer to a bowl; mash until smooth and stir in butter or coconut oil. Season to taste; garnish with minced fresh chives.

Slice sunchokes lengthwise into ¼-inch pieces; coat with olive oil and sprinkle with minced garlic, salt, pepper and dried rosemary. Roast at 425 degrees until easily pierced with a knife, 15–20 minutes.

Using a mandolin slicer or a very sharp knife, thinly slice peeled raw sunchokes. Toss with a lemony vinaigrette, arugula and Parmesan cheese for a simple salad.

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