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eat sunchoke

Sunchoke (Jersualem artichoke) look a bit like a knobbly pink-skinned ginger root and have a sweet, nutty flavor, reminiscent of water chestnuts.  Although not widely used (perhaps because of its awkward appearance or anti-social effects - see NUTRITION), they are an inexpensive and versatile food that can be used both raw and cooked and make a delicious soup.

HISTORY

The sunchoke is native to North America. The French explorer Samuel de Champlain introduced them to Europe after coming across them at Cape Cod in 1605.

BIOLOGY

The sunchoke plant (Helianthus tuberosus) is related to the sunflower and produces edible tubers. It is hardy and grows readily in cold climates.

NUTRITION

Sunchokes are very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These health benefits come at a price; the food can have a potent wind-producing effect.

Sunchokes also contain vitamin C, phosphorus and potassium and are a very good source of iron.

TIPS

BUYING
Roots should be free from soft spots, wrinkles or sprouting. Knobbles and uneveness are unavoidable (and not indicative of quality), but smoother, rounder artichokes are easier to prepare.

STORING
Sunchokes will keep for a couple of weeks in the fridge.

PREPARING
Like potatoes, sunchoke can be served with or without the skin - scrub clean and leave it on for maximum nutritional benefit.

Cook as you would potatoes - roast, sauté, bake, boil or steam. If peeling or cutting, drop pieces into water with a squeeze of lemon juice to prevent discoloration. Unlike potatoes, sunchokes can also be used raw (e.g. in salads) or lightly stir-fried.

OTHER STUFF

Sunchokes are used in the industrial production of fructose, which is derived from the inulin content of the vegetable.

PICK OF THE RECIPES

in season:

january
february
march
april
may
june
july
august
september
october
november
december

main regions:

Central and Eastern USA and Canada

ONLINE

• Sunchoke and Butternut Mash

• Warm Potato and Sunchoke Salad

• Sunchoke Bisque

IN PRINT

• Jerusalem Chicken
  Wonderfoods

• Cheese and Onion Jerusalem Artichoke Gratin
  The Complete Cookery Year