Sunchokes: A Complete Guide to Selecting, Storing, and Cooking

Description

sunchoke

Picture : by Charles Haynes https://www.flickr.com/photos/haynes/361723914

What Are Sunchokes?

Sunchokes, also known as Jerusalem artichokes, are root tubers from the sunflower family. Despite their name, they are not related to artichokes. Sunchokes have a bumpy brown exterior and crisp white flesh. While the skin is edible, it’s often peeled before cooking. They can be consumed raw but are usually cooked for easier digestion.

What Do Sunchokes Taste Like?

Sunchokes have a mild, earthy flavor with a hint of nuttiness and sweetness, offering a unique taste to a variety of dishes.

How to Select Sunchokes

Choose sunchokes that are firm, clean, and relatively smooth. Avoid any that have blemishes, wrinkles, soft spots, or sprouts. Handle them with care as their thin skin is prone to bruising.

How to Store Sunchokes

To keep sunchokes fresh, store them in a cool, dry place away from direct light. In the refrigerator, wrap them in paper towels and place in a resealable plastic bag or reusable pouch to extend freshness for up to a week. Once cooked, sunchokes should be stored in an airtight container and used within two days.

How to Prep and Peel Sun-chokes

Before cooking, thoroughly wash and scrub sun-chokes with a vegetable brush. The skin is edible, but it can be peeled for certain dishes like soups or purees. To peel, trim any knobby areas and use a vegetable peeler. If preferred, boiling or steaming sun-chokes beforehand makes peeling easier.

How to Cook Sun-chokes

Sun-chokes are versatile and can be roasted, sautéed, boiled, or steamed. They can be incorporated into side dishes, soups, and salads, offering a different texture and flavor depending on how they are prepared.

How to Roast Sun-chokes

Cut washed sun-chokes into chunks or slices, toss in oil, and season with salt, pepper, and spices. Roast them at 425°F for 30 to 35 minutes on a sheet pan. Sun-chokes can also be roasted at temperatures ranging from 375 to 450°F to match other ingredients being cooked simultaneously.

How to Boil Sun-chokes

Add whole sun-chokes to boiling water, cooking until they are crisp-tender, which usually takes around 10 minutes. After boiling, transfer them to an ice-water bath to cool. Once cooled, peel as desired and use in salads, soups, or as a puree or mash.

How to Sauté Sun-chokes

After boiling until crisp-tender and blanching them, peel if preferred, then slice. Heat a pan with oil or fat over medium heat, add sliced sun-chokes, and season with salt and pepper. Sauté for about 10 to 15 minutes, stirring occasionally to ensure even browning.

How to Steam Sun-chokes

Halve or quarter cleaned sun-chokes and add them to a steamer basket. Steam until tender, around 10 to 15 minutes. They can be peeled or left as is and are great for salads, soups, or as a side dish with other steamed vegetables.

By understanding how to select, store, and cook sun-chokes, you can enjoy this unique vegetable in a variety of delicious ways!