Sunchokes also known as Jerusalem artichokes are sautéed with mushrooms and finished with a shower of parsley, garlic and lemon.
With a sweet nutty taste and a tender creamy interior when cooked, sautéed sunchokes are a welcome cool weather departure from potatoes and other root vegetables.
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.
Why use Sunchokes?
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 that provides 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.