This big knobby root vegetable has a tender, creamy texture and sweet, vegetable taste, like a cross between potatoes and artichokes. Although they resemble ginger root, their thin skin covers a crunchy white flesh that is distinctly nutty, with a slightly smoky taste, and without the starchiness of a potato.
Also called Jerusalem artichokes, sunchokes are a rhizome, a modified plant stem that grows underground, from which new plants emerge. Ginger and horseradish are also examples of rhizomes. You can eat them raw or cooked like a potato - fried, mashed, or roasted. Peel off their bumpy skin with a peeler first. They’re low in calories and high in fiber, making them a must-try!
Look for sunchokes with tan or light yellow skin, with no soft or green spots, or signs of sprouting or blemishes.
Sunchokes bruise easily so handle with care. Keep wrapped in paper towels in a plastic produce bag in the refrigerator for about one week.