Also called Jerusalem artichokes, seasonal sunchokes are actually tubers that resemble fresh ginger. Homely on the outside, sunchokes’ creamy, potato-like flesh is nutty and slightly sweet and supplies ample folate, fiber, and vitamin C, plus 28 percent of your daily iron needs per 1-cup serving.
Here are three of our favorite ways to enjoy sunchokes. (Peeling is optional, but wash thoroughly before using.)
Dice peeled sunchokes into 1-inch chunks; add to a large pot of boiling water. Reduce heat and cook until tender, about 20 minutes. Drain and transfer to a bowl; mash until smooth and stir in butter or coconut oil. Season to taste; garnish with minced, fresh chives.
Slice sunchokes lengthwise into ¼-inch pieces; coat with olive oil and sprinkle with minced garlic, salt, pepper, and dried rosemary. Roast at 425 degrees until easily pierced with a knife, 15–20 minutes.
Using a mandolin slicer or a very sharp knife, thinly slice peeled, raw sunchokes. Toss with a lemony vinaigrette, arugula, and Parmesan cheese for a simple salad.