Roasted Jerusalem Artichokes/Sunchokes

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:

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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

Ingredients

  • 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

Instructions

  1. Preheat your oven to 400F.
  2. Scrub the dirt off of the Jerusalem artichokes. Leave the skin on, it is edible.
  3. Cut them in half long-ways. You can also quarter them if they are particularly large.
  4. Toss them in a bowl with olive oil, salt, pepper, and rosemary.

  5. Spread them cut side down on a foil-lined baking sheet.

  6. 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.)

  7. Serve.

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.

What I Did With My CSA Shares: Weeks 15-20

I’ve been a slacker and let six weeks of CSA posts stack up. For most of that time I was traveling either during the week, on the weekend, or both, so I just snapped photos and resolved to post about it later. After driving up to the Peace and Carrots Farm (our CSA provider) today for their Harvest Fest, I decided that I shouldn’t wait any longer.

Week 15

We used all of this except the potatoes in a giant salad that we took with us on road trip up to Maine. We tossed in some grilled chicken and were on our way! When we came home a week later, we used the potatoes in a breakfast skillet.

Week 16

We missed week 16 because we were up in Maine on vacation. I’m sure the veggies were gorgeous as always!

Week 17

The day we got this share we had to drive to Ohio for a birthday party, so we took one of the Long Island Cheese Pumpkins, the shishitos, and the jalapeños to my parents.

The rest:

  • Celeriac – I peeled it, chopped it, and put it in a veggie soup a few weeks later.
  • Garlic – We put it in the pantry with our large garlic store for winter!
  • Bell peppers 🌶- We put these in a veggie soup and cut up some for a breakfast skillet a few weeks later.
  • Broccoli 🥦 – We tossed the florets with olive oil and roasted them at 400F for 15 minutes, then seasoned with salt, pepper, and pecorino cheese afterward.
  • Radishes – We sliced these up and put them on chorizo potato tacos 🌮.
  • Long Island Cheese Pumpkin – We intended to roast this and save it for pies, scones, and bread, but it started to rot before we could get to it 😔

Week 18

The day we got this share we drove to Virginia for a wedding, so this stuff was promptly put in the fridge for use the following week.

  • Tatsoi – I chopped this up and added it to a veggie soup the following week.
  • Delicata Squash – Roasted and topped with brown butter and fried sage.
  • Brussels Sprouts – I roasted them at 400F for 20 minutes with a little bit of olive oil, salt, and pepper.
  • Peas – I chopped these up and added them to a big pot of veggie soup.
  • Spinach – We froze this to use later this year with creamed spinach or chickpea, spinach, and ginger stew.
  • Carrots – Chopped up and put in the veggie soup.
  • Garlic – We put it in the pantry with the rest to use this winter

Week 19

  • Cabbage – Chopped up and put in a large veggie soup.
  • Fennel – Chopped in half and simmered in the veggie soup broth before all the veggies were added. It is also pretty good braised in chicken broth and eaten as a side, or shaved and put in a salad.
  • Garlic – Saved in the pantry.
  • Hot Peppers 🌶 – Chopped up in tacos and breakfast skillets.
  • Spinach – We froze this to use later this year with creamed spinach or chickpea, spinach, and ginger stew.
  • Celeriac – We saved this and it will most likely get chopped up for a soup.
  • Yellow sweet peppers – We added three of these in a breakfast skillet and will probably freeze the other one with some other leftover peppers.
  • Brussels Sprouts – We are going to roast these in a little olive oil for 20 minutes at 400F and season with salt and pepper.
  • Kale – We have a bunch of greens, so we’ll probably make a big batch of greens sautéed with garlic and bacon.

Week 20

  • Delicata Squash – Roasted and topped with brown butter and fried sage. Or roasted and puréed into a vegetable mash.
  • Jerusalem Artichokes – These are tricky. I’ve only had them once before and I didn’t like how I prepared them (as part of a veggie mash). I talked to the farmer today and she prefers to roast them whole, so that is what I’ll probably try this time.
  • Turnips – I like them roasted and I like them diced up in veggie soup. I’ll probably do half and half.
  • Radishes – We are making flank steak tomorrow, so I might slice these and add them to a guacamole or I might make some radish slaw.
  • Turnip Greens – See below.
  • Lacinato Kale – I’ll probably take a bunch of greens I have in the fridge and saute them with garlic and bacon. Maybe some peppers, too. Though I could take this kale and make a quick breakfast with it.
  • Jalapeños – I’ll probably add this to some guacamole and add them to other dishes to give some heat.
  • Spinach – I’ll probably make creamed spinach later this week.
  • Sweet Peppers – We’ll use some of these in a breakfast skillet, but then we’ll chop up the rest and freeze them for this winter.
  • Celeriac – We already have one of these in the fridge right now, so I’ll probably peel this one, dice it up, and freeze it for soup.