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The Jerusalem artichoke, also called sunroot, sunchoke, or earth apple is a sunflower species native to central North America. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.
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, mashed, or pureed into a soup. Serve raw sliced Sunchokes in a crudit 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.
Roasted Jerusalem Artichokes
Ingredients:
450g Jerusalem artichokes
30ml (2 tbsp) vegetable oil
Salt and pepper
Fresh thyme sprigs, optional
Instructions:
