Sunchokes (Jerusalem Artichokes)

Sunchokes, also known as Jerusalem artichokes, have a crisp, clean flavor reminiscent of water chestnuts. This native North American tuber is a member of the sunflower family and looks like a cross between gingerroot and a potato.

Season: Available year-round; peak October to March.

How to Choose Sunchokes
Fresh sunchokes vary in size and can appear knobby and bulbous or rounded and smooth. Tan varies are most common, but they can also be reddish or purple. Choose firm sunchokes with smooth skin; avoid those with sprouts, soft spots, wrinkles, or green-tinged skin. For even cooking, select sunchokes of uniform size. Handle with care—they bruise easily.
How to Store Sunchokes
Store sunchokes unwashed and wrapped in the refrigerator for up to one week.

How to Prepare Sunchokes
Sunchokes don’t need to be peeled; their thin skin is packed with nutrients. Clean them by scrubbing with a vegetable brush. Trim to a similar size for even cooking. Once cut, use immediately; the flesh browns when exposed to air. Do not prepare in aluminum or iron cookware, as the flesh will turn gray.
How to Cook Sunchokes
Among the most versatile of tubers, sunchokes are terrific raw, adding crisp flavor and crunch to salads. Slice and sauté for a crunchy snack. When baked, steamed, or stir-fried, the sunchoke takes on a rich, buttery texture and makes for a filling side dish. They’re frequently pickled in the southern United States. Bonus: Sunchokes are loaded with fiber, iron, and potassium.

—Lori Baird

Real Simple Sunchoke Recipes: