Current Facts. Sunchokes are the bulbous, medium-sized tubers of the plant known botanically as Helianthus tuberosus, or commonly, a variety of sunflower. The plant is propagated primarily for its root which can stay in the ground indefinitely, though it loses any culinary value if left underground too long.
http://www.specialtyproduce.com/produce/Sunchokes_2023.php
37 comments: I just found your blog, searching for sunchoke recipes. I also tried them for the first time this week, cut very thin and roasted, so they turned out more like chips. No GI distress, but my husband and I just split one sunchoke. I love the flavor and crunch, so I hope I can continue to stomach them!
http://www.hungrycravings.com/2009/06/my-first-and-last-sunchoke.html
Serve raw sliced Sunchokes in a crudité with creamy or oily dips. To remove the thin skin, scrub the choke beneath running water and use a peeler or the edge of a spoon to remove skin around larger knobby areas. Sunchokes will keep in the refrigerator for up to a month if wrapped in plastic. Ethnic/Cultural Info The name “Jerusalem artichoke” may have been a corruption of ‘Girasole Articiocco’ which is what the Sunchoke is said to have been called when it was handed out from the garden of Cardinal Farnese, a favorite of the Pope.
http://www.specialtyproduce.com/produce/Sunchokes_2023.php
Description/Taste. Sunchokes are best described as thin-skinned, knobby, potato-look-a-likes. The tubers are the root stem of a variety of sunflower that can grow up to ten feet tall with smallish yellow flowers. Related to daisies, the sunflowers grow anywhere but in wetlands and marshes.
http://www.specialtyproduce.com/produce/Sunchokes_2023.php
Sunchokes can be used in place of potatoes in any recipe, though they have more moisture and no starch, so cooking times can differ. The knobby tuber is said to be best when roasted, though it can be served raw in salads, baked like fries, boiled and mashed or pureed into a soup.
http://www.specialtyproduce.com/produce/Sunchokes_2023.php
Sunchokes contain inulin – a type of carbohydrate that is a derivative of fructose. We don’t have the digestive enzymes for this, and foods that we can’t digest cause gas. There is nothing unhealthy about the gas – but in the case of sunchokes it can be pretty extreme and very uncomfortable.
http://www.hungrycravings.com/2009/06/my-first-and-last-sunchoke.html
Fill large saucepan with water. Peel sunchokes, 1 at a time; cut into 1-inch pieces and immediately place in pan of water to prevent browning. Add potatoes; sprinkle generously with salt and bring to boil. Reduce heat to medium and cook until sunchokes and potatoes are very tender, about 12 minutes. Drain well. Transfer sunchokes and potatoes to processor; add butter and puree until smooth. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead.
https://www.bonappetit.com/recipe/sunchoke-puree
The point was to experience pure sunchoke, without the flavor being masked by gobs of cream and butter. And to be honest, I’m sort of a purist when it comes to my mashed potatoes. I decided that the best way to get to know my sunchokes was to roast them with nothing but a bit of olive oil.
http://www.hungrycravings.com/2009/06/my-first-and-last-sunchoke.html
Information about Sunchokes including applications, recipes, nutritional value, taste, seasons, availability, storage, restaurants, cooking, geography and history. Sunchokes are best described as thin-skinned, knobby, potato-look-a-likes. The tubers are the root stem of a variety of sunflower that can grow up to ten feet... WasteNotSD
http://www.specialtyproduce.com/produce/Sunchokes_2023.php
2 1/2 pounds sunchokes (also called Jerusalem artichokes)* 1 pound Yukon Gold potatoes or German Butterball potatoes, peeled, cut into 2-inch pieces 2 tablespoons (1/4 stick) butter
https://www.bonappetit.com/recipe/sunchoke-puree
what is sunchoke
Sunchokes are the bulbous, medium-sized tubers of the plant known botanically as Helianthus tuberosus, or commonly, a variety of sunflower.