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What to do with Sunchokes | Backyard Grocery

What to do with Sunchokes

sunchoke

Sunchokes look like ginger, grow like potatoes, and taste like artichokes. They’re a new favorite for me.

One of my favorite things about the community garden is that people share their abundance. Like if someone’s sunchokes (Jerusalem artichokes) go completely insane. Which, lucky for me, happened and I have found myself with about 5 pounds of the delectable little tubers. The problem is, I’ve never had them before and I don’t really know what to do with them. So I’m asking you, my readers, to give me some ideas!

I did roast some the first night just to taste them. I can’t believe I’ve never eaten them before! They taste exactly like artichoke hearts, which are one of my favorite things in the entire culinary world. So I am very excited to do more. I’ve chopped and frozen a few pounds, even though everything I’ve read says they don’t freeze well (which seemed more an issue of color then taste). I’m going to ferment some of them because, well, because I ferment everything these days. But I’d really like to incorporate them into a real meal. Any and all ideas are welcome. I’ll report back with whatever I do.


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One Response to What to do with Sunchokes

  • KathyinDC says:

    SunChokes are a prebiotic! To our family they taste the best in a salad. Just clean up any rough or “pink” parts with a paring knife, scrub them clean with a veggie brush and slice thinly to eat as is. YUM.

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