Best Tasting Sunchoke Variety and 3 Mouthwatering Recipes

Have you ever wondered what a sunchoke is and which is the best tasting sunchoke variety?

Sunchoke, also known as Jerusalem artichoke, is a tuberous root of a sunflower plant. While sunchoke looks like ginger, it tastes like an artichoke. Now which variety of sunchoke tastes the best? 

White Fuseau is the most common sunchoke variety grown and, in my opinion, the best tasting, and it is oh so easy to peel. Red Fuseau, common in Eastern North America, is also a wonderful tasting option with an even more robust flavor. It does great sautéed with garlic and olive oil.

How to Select One

Whether you are buying your sunchoke from a CSA or in the grocery store, opt for a firm sunchoke without any blemishes. Place your sunchoke in a cloth bag in the fridge to keep them fresh. Use them within two weeks, though they can sometimes last longer, but don’t tempt fate by keeping them in the fridge too long.

Now that you know what a sunchoke is and how to choose one, let’s look at three effortless recipes that will make your mouth water.

Roasted 

First, slice your sunchoke into half centimeters.

Next, douse in olive oil, add a generous pinch of sea salt, and your herb of choice. I opt for rosemary or thyme. 

Then cook in the oven at 350 for 30 to 45 minutes, checking to see that the sunchoke is golden brown. Voila, enjoy a delicious helping of roast sunchoke.

Dip

Do you have leftover roasted sunchoke? 

Try repurposing it as a dip. It tastes like artichoke dip, but in my opinion, it is more delicious. 

In a blender, add 2 cloves garlic, 1 cup roast sunchoke, 2 tablespoons sea salt, ¼ cup olive oil, and if you don’t have a nut allergy, try adding ½ cup walnuts. Squeeze a dash of lemon. Then blend! You will have a delicious dip to serve with veggies or spread on toasted bread.   

Soup

Sunchoke soup is a delight. It’s earthy and rich and makes you feel so cozy in autumn and winter. 

For a great sunchoke soup start by sautéing 2 onions with two cups celery and a quarter cup olive oil. 

After the onions are translucent (after about 5 to 10 minutes of simmering), add in 3 cloves minced garlic, 2 cups roasted sunchoke, and a liter of vegetable broth. 

Let the ingredients simmer on the stove for 30 to 45 minutes.

Then add 3 tablespoons of sea salt and ½ a teaspoon ground black pepper. 

Once the soup has simmered, simply blend, and serve. Note sunchoke soup will taste better the next day. 

What are you waiting for? 

Try Sunchoke in Mash as well! There are so many different uses. Just make sure the sunchoke you choose is free from harsh pesticides by choosing organic.