Often known as Jerusalem artichokes, these knobbly tubers actually have nothing to do with either Jerusalem or artichokes. These root veggies look like a cross between a potato and turmeric or ginger root, but they are actually part of the sunflower family.

Earthy, crunchy, and just a bit nutty, sunchokes shine brightest when treated similarly to potatoes. However, unlike potatoes, sunchokes are edible when raw. Roasted, mashed, fried, or in a salad, now’s the time to give sunchokes a try.

You’re in luck, sunchoke season lasts through early spring. And for more peak produce inspo, check out our Fresh Picks page!

How to Prep
Sunchokes require thorough cleaning before cooking. Use a gentle scrub brush and rinse clean under cool water to remove any debris. Use a sharp knife to remove any damaged areas, if needed.

Let’s get cooking with our favorite sunchoke-centered recipes.

Oven Roasted Lemon-Garlic Sunchokes

1 lb sunchokes, cleaned and sliced into wedges
2 tablespoons extra virgin olive oil
6 cloves garlic
Juice of one lemon
1 sprig fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

1. Preheat your oven to 375°F.
2. In a large bowl, add sunchokes, garlic, salt, pepper, lemon juice, and olive oil. Combine until each sunchoke is well coated. Let sit 10 minutes.
3. Turn out onto a lined baking sheet. Spread out evenly.
4. Place in the oven and bake for 20-25 minutes.
5. Use a fork to check if tender and flip if necessary. Bake until tender and remove.
6. Taste for seasoning and enjoy!

01 Brussels Sprout and Sunchoke Salad
from Love and Lemons

Coffee Cake

Photo from Love and Lemons

Vegetable Soup

Photo from Garlic and Zest

02 Creamy Asparagus and Sunchoke Soup from Garlic and Zest

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.

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