Ultimate Sunchoke Recipe

Seems like there are two types of eaters in this world - the people who do best with what is familiar, and those who seek culinary adventure. I definitely fall in the latter group. I'll try anything once. I want to taste it all!

It makes me a very happy camper when I try a new food and have the added bonus of being blown away by it. That's what happened with me and sunchokes. I'd never had them before a few months ago. They're so unassuming; they just look like ginger or fat grubs. And I've always heard other people describe them as being rather bland and potato-like.

So, when I had the chance to try sunchokes, I took the opportunity, but wasn't expecting much. And that's why I was astounded by the flavor of sunchokes. Maybe my taste buds are just funny, but I find them to have a very strong flavor, ringing with touches of mineral and smoke. So unusual, so good.

And they're certainly as versatile as a potato, good as chips, lightly cooked, added to soups, etc. But my favorite way to cook sunchokes leaves them sticky and savory on the outside, and pudding-soft in the center. And the recipe couldn't be easier.


After giving your sunchokes a good scrub, dress them liberally with your choice of poultry fat. Duck and goose are ideal, but chicken schmaltz is good, too. Then hit the sunchokes with a cranks of black pepper, and some of your very best salt, and roast them in a 400 degree (F) oven until they are soft when pierced with a knife, and sticky brown on the outside.

Eat 'em as you please, but here's what I recommend. Roasted sunchokes are a delight, so leave the utensils in the drawer, and enjoy them as finger food. Bite off one end, suck out the insides (yes, I mean it!), and then try the texture and flavor contrast of the skin. Fun, isn't it? Get used to it, food should be fun.

I'm sharing this recipe with Fight Back Friday. Help fight the good fight, click the link.

Comments

  1. I've never had them. I don't know if I've even ever seen them!

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  2. Hi Pam, I guess I neglected to mention that they're the root of a type of sunflower. Isn't that fun? I've been trying my best to find them wild here to forage, but so far, have only had the cultivated ones from a friend's farm.

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  3. I planted some in my front yard a few years ago...then realized they grow wild in the ditch.

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  4. Jenny, I'm so jealous. I can't even tell you how much time I've spent running around and digging up sunflower-ish plants, but I can't find any growing wild in my area. And of course now that everything has frozen and turned brown, I don't stand a chance of identifying them.

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  5. How did I miss this post??? So, they are sticky and ooey and you suck the middle out? Really? And my family thinks I am weird for eating sushi. LOL!! I would love to try these - now that I know how best to eat them. Really dear butter, how do you get anywhere when you are always stopping to dig something up?

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  6. Christy - They're only sticky and gooey if you do 'em right. Otherwise, they're a nice root veg.

    Honestly, you have no idea, my friend. You've hit the nail on the head. My cycling has become much more about seeing what's out there than about getting someplace.

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  7. Why do Americans bastardise the English language?

    These are JERUSALEM ARTICHOKES.

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