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Boiled and Roasted Sunchokes (Jerusalem Artichokes)
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- เผยแพร่เมื่อ 20 ก.พ. 2022
- Recipe: eatsimplefood....
This simple and crispy boiled and roasted sunchoke recipe brings out the sweetness, earthiness, and nuttiness of these Jerusalem Artichokes (another name for sunchoke).
What are Sunchokes / Jerusalem Artichokes?
Sunchokes are often called Jerusalem Artichokes, although they are a variety of perennial sunflower. However both the artichoke and the sunchoke are in the same family (Aster / Daisy).
This tuber (botany lesson: underground horizontal stem also known as a rhizome) looks knobby, similar to fresh ginger.
Basically, sunchokes are kinda like a root vegetable, similar to potatoes or horseradish in a sense because they grow underground as well.
Sunchokes are known to be invasive and take over large patches of ground. My grandma would make me remove them from her garden before they took over the vegetable patch.
Do Sunchokes give you gas?
Yup. Jerusalem artichokes can make you fart and burp, but not always. They are not referred to as fartichokes for no reason. lol.
Plenty of people have no reaction to eating sunchokes. I generally don't have a reaction, but did once and did not enjoy it 🙂 My husband has never had a reaction.
Long story short - be careful not to eat too many sunchokes the first time trying them. Jerusalem artichokes are not worth avoiding, again, just don't eat too much!
They have inulin - a carbohydrate that can occasionally cause bloating and gas. Inulin doesn't break down like normal food as it travels through the digestive system.
Lastly, this starchy inulin is mostly irritating when eaten raw. Inulin breaks down bit by bit during the cooking process. If you are sensitive, add a little lemon juice or vinegar to the pot of boiling water when cooking the sunchokes and that should also help.
What do Jerusalem Artichokes Taste Like?
Sunchokes taste like a cross between a potato and an artichoke. They are a touch sweet, earthy, and nutty.
The skin is thin and edible so there is no need to peel them, and that's a good thing because sunchokes are pretty knobby and hard to peel. Having said that, they can be quite dirty so peeling becomes a necessity unless you like to eat dirt.
Troubleshooting Cooking / Roasting Sunchokes
If the sunchokes boil too long they will become too soft to roast in the oven and also won't brown or caramlize. Take them out of the boiling water while they can still be sliced and are firm-ish. If they are too soft: mash them chunky and serve with butter, cream, cheese, or sour cream.
If there is still dirt on the sunchokes after rinsing just throw them in the pot of boiling water and rinse them after boiling. They may need some of the knobs cut off to get to the dirt.
Serves 4
Ingredients
• 1 lb sunchokes (Jerusalem Artichokes), rinsed
• 1 ½ Tbsp olive oil
• ½ tsp salt
• pinch black pepper
• 1-2 green onions, sliced as garnish
Instructions
• Preheat oven to 425F.
• Bring a medium pot of water to a boil, add 1 teaspoon of salt and throw in whole sunchokes. Optional: add 1 ½ -2 tablespoon lemon juice or vinegar if afraid of getting gas 🙂
• Boil ~ 15 minutes or until tender but al dente / firm (not falling apart - you still have to slice them).
• Drain and cool ~ 15 minutes or (ice bath and drain). Try to dry with a paper towel as best as possible.
• Slice into ½" coins and toss in a bowl.
• Gently mix in olive oil, salt, and pepper to bowl of sunchokes.
• Roast (uncovered) on a lined baking sheet ~ 15 - 20 minutes (turning once if needed) until browned. Sunchokes should be tender in the middle but the skin should be crispy.
• Add salt to taste. Happy Eating! Beckie
I'm growing Sunchokes this year. I've never eaten them but was told they are similar to potatoes. Your roasted version looks great.
It's true - they are like a mix between an artichoke and a potato. Thanks for the comment @JWoods
I cut them thin like chips and roast them in garlic butter with salt and pepper. I planted a few dozen and had 5 different kinds. There are now hundreds of them all through my forest. They spread like crazy which is awesome. Survival food for life.
That sounds delicous with garlic butter, krod. My grandma (who was the sweetest woman I've ever known) told me once that if you hated your neighbors then plant jerusaleum artichoke because they will spread onto their property. My 10 year old ears were very baffled then and still are. haha. Sounds like you got your apocalypse plan!
i grow sunchokes and eat them, only as a morning stirfry meal so i don't have gas in the evening, my system handles them well, i eat them fresh and I can them so i have them to eat through the winter months, stir fry with my other garden viggies and one of my many condiments is the way i like them the most.
I love that you have them in the morning stirfried @badgasser. I bet canned or pickled sunchokes tastes really good and will have to try it.
I'm from Korea. I enjoyed watching the cooking video. It's amazing.
YolingBling - Thank you from watching from Korea :)
I'm going to try this for lunch today! My dad picked a bunch of these from our garden. They grow like crazy. He gave me a big bucket, and I have no idea prepare them. Thanks for the inspiration ✨️
Hi Juli - how did it turn out? My grandma had these in her yard too. She had so many at one point that she cursed them. haha
@EatSimpleFoods They were great! I had no idea these veggies could be made so delicious. My family enjoyed them too. Thank you so much 😆
- thank you for letting me know :)@@JuliRoxArt
Using parchment paper works as well. Thanks for the very helpful video!
Thanks for that suggestion Deb!
@@EatSimpleFoods It's also worth noting that parchment paper is much safer than aluminium, which leeches into food 😉
@@ShazWag Definitely! Just check that the parchment paper can take the 425F temperature. Can also just cook directly on the sheet pan, stainless steel is best. Thanks for the comment!
@@ShazWag soil has up to 30% aluminum in it naturally. What leaches in from tinfoil is nothing compared to just being outside in the dirt.
These are root tubers growing in the dirt with lots of bacteria, so it's better peel the skin off before cooking. Their shapes are similar with ginger's, so many people don't have patient to remove the skin but this step is recommended.
Hi Kenny, Thank you for the comment. I recommend rinsing them the best that you can, boiling them with the skin on for this recipe, rinsing them in cold water again, and then cutting out any dirt if there is any left. Like potatoes, the skin is edible. Removing the skin is a choice based on preference and / or texture of the dish that's being made.
Thank you very much for the info, great video too 😀
thanks again Karine :)
Thanks for this good info!
Thank you for the comment!
I spent a hour peeling a case of Sunchokes just to watch you boil and chop them with the skin on 😭😭
oh man. Thank you for the laugh and I'm sorry! That was a real labor of love peeling sunchokes! The French would probably call your technique more refined if that makes it any better :)
Excellent !
Thank you for the comment redshorse :)
I tried sun chokes and cooked them just like your recipe, but I fried them in a little peanut oil and when they were almost brown I added butter and garlic. They were so good but I was on the loo 🚽 most of the next day, and still had gas on the third day! Never again will I eat a sun choke! 😢
Oh Seamore! I'm sorry to hear that! I'm sorry to have a little bit of a giggle. How many did you eat?? I would not eat them either if that happened to me :)
Please don’t use aluminum foil as it leaches into foods/ maybe parchment paper instead or silicone mat…
yes Andrea - just make sure your silicone mat and parchment paper can go up to 425F. Roasting straight on the sheet pan is always the best bet but make sure it's a stainless steel sheet pan. Thank you for the comment.
silicone is worse. chemicals leach into your food.
It is pronounced : et cetera.
NOT: ec sedra
Please.
Thank you.
I'm surprised you didn't reference "Imma have to" as well 😅