Despite the fact that one of the sunchoke's official names is the Jerusalem artichoke, it isn't related to the artichoke (or Jerusalem) at all. The sunchoke is actually related to the sunflower and is native to North America. Basically, the sunchoke is having an identity crisis. The ginger-looking tuber (an outgrowth of a stem) contains no oil and is high in protein, making this a popular substitute for potatoes. The best part? You don't have to peel these before roasting (though you can, if you prefer). We like doing a simple roasted sunchoke and have shared the recipe below, but here are some other ways to use these fun tubers:
Thinly slice them and toss them in your salad (like this Brussels sprout and sunchoke salad)
Pickle them (try swapping them for the jalapenos in this recipe)
Combine them with your mashed potatoes, or try them mashed on their own
Herb Roasted Sunchokes
Ingredients:
1 pound sunchokes
1 tablespoon olive oil
1 teaspoon rosemary, minced
salt to taste
Directions:
Preheat oven to 425 degrees Fahrenheit. Scrub the sunchokes and remove any excess stringy bits. Drizzle the olive oil over the top and toss to coat. Sprinkle with salt and rosemary. Bake the sunchokes for 30 minutes, stirring occasionally, or until the sunchokes turn golden brown.
Serve warm and enjoy!
How To Add Sunchokes and Rosemary To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.
Not part of our farm family? Find out if we deliver to your neighborhood.
