Sunchokes, also called Jerusalem artichokes, are something I had never tried before. I ran across them in the grocery store recently and brought them home. They look kind of like a round ginger root when raw. I researched how to use them. I ended up quartering them and tossing with olive oil, garlic, and salt and pepper and roasting at 400 for about 45 minutes. When I served them, I tossed them with some fresh chives.
These taste surprisingly like potatoes, but just a tad sweeter and the tiniest bit crunchier. We really liked them. They are actually healthier than potatoes, so that is a big plus for this veggie. I’ve got big plans to do lots of other dishes with them if they appear at my store again. Have you ever tried these?
You can follow any comment to this entry through the RSS 2.0 Both comments and pings are currently closed.