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.
What are Sunchokes?
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 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.
More Sautéed Vegetables:
Sautéed Sunchokes
Sunchokes also known as Jerusalem artichokes are sautéed with mushrooms and finished with a shower of parsley, garlic and lemon.
Ingredients
- ½ lb sunshokes (aka jerusalem artichokes), washed and scrubbed clean
- 1 Tablespoon/15ml extra virgin olive oil (or butter for non-vegan)
- ½ lb fresh, cremini mushrooms, thinly sliced
- Pinch of sea salt
- Freshly ground black pepper
- ¼ cup chopped flat leaf parsley
- 1 garlic, finely chopped
- 1 teaspoon of lemon zest
- The juice of ½ a small lemon
Instructions
- Thinly slice the sunchokes and place them immediately in a medium sized saucepan filled with salted water.
- Place the saucepan on the stove and bring to a boil. Reduce to a simmer and cook for about 4 to 5 minutes or until the sunchoke slices are tender but not falling apart. Drain and set aside.
- In the meantime make the persillade by finely chopping the flat leaf parsley, lemon zest and garlic together. Set aside.
- Heat oil or butter in a large saute pan or skillet on medium heat. Add the mushrooms and a pinch of salt and pepper and turn to coat them well.
- Cook, turning the mushrooms over from time to time, until the water in the mushrooms has completely evaporated and the they feel tender to the fork. Add the cooked sunchokes and continue to cook stirring occasionally for another 2 to 3 minutes or so to lightly brown. Add the persillade and stir and cook for an additional minute before removing from heat and adding the lemon juice.
- Serve immediately.
Notes
Vegan (use olive oil instead of butter)
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 82mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Allen says
Absolutely delicious! I altered the recipe slightly to use what I had on hand, but the results were nonetheless phenomenal.
I started with following the recipe for the sunchokes, then instead of crimini, I used the fresh Pearl oyster mushrooms that I grew myself recently. I sliced those all in half, or I left the smaller ones whole, then instead of olive oil I started them sauteing in sesame oil. Once I added the sunchoke, I also added a few tablespoons of butter, and instead of the fresh herbs, I used dried chimichurri seasoning. Also, i used double portions of sunchoke and mushroom to make a large batch.
It was so rich and delicious, I could only eat half of a serving. Sprinkled a few chili lime peanuts on top for added texture, and it was perfect.
Provecho!
Allen says
Absolutely delicious! I altered the recipe slightly to use what I had on hand, but the results were nonetheless phenomenal.
I started with following the recipe for the sunchokes, then instead of crimini, I used the fresh Pearl oyster mushrooms that I grew myself recently. I sliced those all in half, or I left the smaller ones whole, then instead of olive oil I started them sauteing in sesame oil. Once I added the sunchoke, I also added a few tablespoons of butter, and instead of the fresh herbs, I used dried chimichurri seasoning.
It was so rich and delicious, I could only eat half of a serving. Sprinkled the few chili lime peanuts on top for added texture, and it was perfect.
sylvie says
Simple but it's just a genius idea to combine them with mushrooms and parsley, I can taste this dish just watching at the photo on my sofa!
najwa kronfel says
Beautiful combination of flavors and gorgeous photos was always!
Brian @ A Thought For Food says
I look forward to the day when we get these from our CSA. Always have a blast playing with Jerusalem artichokes. Love the pairing with mushrooms too!
stacey says
I am totally craving this now!
The Food Hunter says
I've never had a sunchoke but they sound delicious
Brandon @ Kitchen Konfidence says
Loving the flavors here!! The earthy sunchokes and mushrooms just crave fresh flavors like parsley and lemon.