Jerusalem Artichokes, also called sunchokes, are the edible tubers of a particular species of sunflower with the same name. They are found in the eastern half of the United States. Once cultivated as a popular food source by Native Americans, this ginger-resembling tuber rarely graces the table of Americans anymore.
Here is a photo of the plant 🌻 they come from, courtesy of Pinterest:
rst encountered these last year in my CSA. I didn’t quite know what to do with them, so I tried putting them in a root vegetable mash. It was terrible. I don’t think it was the particular fault of the Jerusalem artichokes, it isn’t something I want to try again.
This year I tried something much better: Roasting them. The skin is completely edible, the flesh breaks down to the consistency of a soft, mushy potato, and the edges caramelize nicely. They have a slightly sweet, somewhat nutty, earthy flavor.
Fun fact: Jerusalem artichokes are about 3/4 inulin, so if you are a diabetic, you’d do well to substitute these in place of potatoes 🥔 in your meals a few times a week. Inulin has minimal impact on blood sugar.
Roasted Jerusalem Artichokes
- Small bag of Jerusalem artichokes. The bags my CSA gives out are about 12oz each.
- 1/8 cup Olive oil
- 1 tablespoon Rosemary
- 1 tablespoon Salt
- 1 teaspoon Black Pepper
- Preheat your oven to 400F.
- Scrub the dirt off of the Jerusalem artichokes. Leave the skin on, it is edible.
- Cut them in half long-ways. You can also quarter them if they are particularly large.
- Toss them in a bowl with olive oil, salt, pepper, and rosemary.
- Spread them cut side down on a foil-lined baking sheet.
- Roast for 20 minutes. (I decided to add roasted garlic powder here at the last minute when they came out of the oven. I don’t think it was necessary and I probably won’t use it next time.)
Other flavors I think would work well with Jerusalem artichokes:
- Butter, mushrooms and thyme
- Butter and sage
- Garlic and cheese (you could make these into a gratin!)
- Bacon, cheese, and scallions. Think potato soup. These actually purée up into a creamy soup base.