Jerusalem artichokes
Helianthus tuberosum
Similar veggies:
Potatoes, parsnip
Other names:
Sunchoke, sunflower artichoke, sunroot, globe artichokes
A quick introduction
Jerusalem artichoke is a winter food and its nutty and earthy taste is great in soups and oven dishes. The tubers are lumpy and look somewhat similar to ginger (but taste very different and cannot be eaten raw).
Storage
Keeps well in the vegetable drawer of the fridge.
Season
End October to March
Suggestions for preparation
Jerusalem artichokes are delicious when roasted in the oven with a bit of oil and Mediterranean herbs. Velvety Jerusalem artichoke soup is a classic. We also like to make a potato / Jerusalem artichoke gratin with thyme and white wine. Alternatively, sauté and add to risotto.
Recipes
Try this velvety soup for a hearty and warm dish, or these delicious smashed sunchokes. Another great recipe is this Jerusalem artichoke soup with hazelnut and spinach pesto (scroll down all the way to the bottom of the page to see it).