Sunchokes are sautéed with mushrooms and finished with a shower of parsley, garlic and lemon.
Also known as Jerusaleum artichokes (although not related in any way with either) they are part of the sunflower family and look a little like knobs of ginger root.
The nutty sweet taste and firm flesh of sunchokes makes them an ideal candidate as a stand-in for potatoes. Unlike potatoes, however, these knobby looking tubers can be eaten either raw or cooked and don’t contain starch but rather inulin. Inulin is a prebiotic promoting intestinal health by providing food for beneficial bacteria, which makes sunchokes both good for your digestive system and a nice low-carb alternative to potatoes and other starchier root vegetables.
Scrubbed, thinly sliced and sautéed with mushrooms then finished off with a generous finish of chopped parsley and garlic, they make a great addition to any meal. I like to serve mine up with either a poached or fried egg on the side for a weekend breakfast or a quick weeknight dinner.
The woodsy, earthy flavor of the mushrooms pairs wonderfully with the sweeter creamier taste of the sunchokes while the parsley, garlic and lemon finish adds a jolt of fresh flavor to liven things up. It’s silky, comforting fare that’s a spin on the classic side of sautéed potatoes with parsley. What I love about it is how hearty and filling it is without being too heavy or rich.
Have you ever tried sunchokes?