Also known as Jerusalem Artichokes, these gnarly-looking roots make for some very happy surprises. They have no connection to Jerusalem, and taste slightly nutty and savory like a cross between an artichoke heart and the best potato you’ve ever had.
They’re a delicious and nutritious, low-carb sub for potatoes. They’re also low in calories and a great source of fiber, iron, calcium, magnesium, and potassium. Their versatility makes them great roasted, mashed, or whipped into a puree.
Try them out in this CREAMY SUNCHOKE SOUP
SQUEEZE a splash of lemon juice into a bowl of water.
PEEL, trim, and halve ¾ pound sunchokes, dropping them into the water as you work to keep them from turning brown.
In a saucepan over medium-high heat, COOK the following ingredients for 2 minutes:
¾ pound sunchokes, peeled, trimmed and halved
1 small yellow onion, chopped
½ bulb fennel, roughly chopped
4 garlic cloves, smashed
1 teaspoon ginger, chopped
2 tablespoons vegetable oil
ADD 1 ½ cups white wine and simmer until liquid is reduced by half.
ADD 2 cups vegetable stock and simmer for 10 minutes more.
Carefully transfer soup to a blender and puree until smooth, working in batches if necessary.
SEASON WITH 1 teaspoon salt and a pinch of black pepper.
ADD 1 tablespoon crème fraiche and a squeeze of lemon juice and puree again.
Divide soup among bowls and top with chopped hazelnuts before serving.