Recipe by Chef Cindy
Roasted sunchokes are crispy on the outside but tender, sweet, and nutty on the inside. You’ll love the zing of lemon & thyme that tantalize your tastebuds!
What are Sunchokes?
Sunchokes are root vegetables with a distinct starchy taste. They cook like potatoes, where the outer skin becomes crispy, and the insides are tender, sweet, nutty, and white like potatoes.
They can be purchased from your local market in the winter months. When shopping, seek out sunchokes that are firm and light brown, primarily free of dark spots.
Sunchokes can be cooked in various ways and with different spices:
- Spices - flavored sea salt, garlic powder, coriander, nutmeg, fennel seed
- Herbs - parsley, rosemary, sage
- Technique - mash, roast, air fry, grilled, peeled, or whole
Check out TMF's Simple Sunchokes Chips recipe made with an air fryer!
Are Sunchokes Sustainable?
Sunchokes (Jerusalem artichokes) are native to North America and are easy to grow, sometimes considered invasive. They are tolerant of drought, need minimal care, and robust enough to fight most plant diseases making sunchokes a sustainable root vegetable.
If interested in starting a garden this spring season, you may want to consider growing sunchokes. They are the perfect vegetable for novice gardeners. You will also get the benefit of seeing their flowers bloom!
Sunchokes can take a long time to grow, but these tubers are well worth waiting for. They can be harvested in the fall and used throughout the winter. They don't store well, so it's best to leave them in the ground. Just pluck them out when ready to be used.
Start by getting some tips from a gardening expert on planting and growing Jerusalem artichokes. Make sure to visit TMF's Resources page for more gardening tips and sources for buying sustainable seeds!
If you need more guidance on how to make this recipe, click on the link below.
Roasted Sunchokes with Lemon & Thyme
- 1 lb sunchokes Jerusalem Artichokes
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 3 thyme sprigs
- 1 lemon
- Scrub the sunchokes clean. Dry thoroughly.
- Cut into finger size pieces, preferably lengthwise.
- Place on a parchment-lined baking sheet, drizzle with olive oil and a hint of sea salt.
- Bake at 375° for 30 minutes or until light brown and crispy.
- While sunchokes are baking, prepare lemon & thyme topping - remove thyme leaves and chop and zest lemon using a Microplane. Mix thyme leaves, lemon zest, and sea salt in a bowl or mash using a mortar and pestle.
- When sunchokes are finished cooking, top with lemon & thyme mixture and serve immediately.