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FALL/WINTER VEGETABLE
A tuber vegetable, sunchokes are also known as Jerusalem artichokes. They are in the sunflower family and are a small, wide and round vegetable, somewhat like a bumpy potato, with a tan color.
They have a crisp texture and flesh that is delicate with a sweet, nutty taste and a hint of artichoke. They have also been compared in taste to jicama and water chestnuts.
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Selecting:
When selecting, choose those that are firm, smooth, unblemished and with as few bumps as possible.
Avoid any with wrinkled skin, soft spots, sprouting or green areas.
Storing and Handling:
When storing, place in a cool, dry and well-ventilated place. They should be kept away from light. You can also wrap them in a paper towel and place in a plastic bag and store in the refrigerator for up to one week. Check on them often for deterioration.
Handle gently as this tuber vegetable is easily bruised.
Preparing:
Scrub thoroughly with a vegetable brush under running water. Slice off any bumpy areas and peel. After peeling, place in a bowl of water with lemon juice added to prevent discoloration.
Do not use aluminum or iron pans when cooking as it will turn the flesh a gray color.
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Serving Suggestions:
Roasted: Cut prepared vegetable into chunks and add to other vegetables, tossing them with olive oil to coat and herbs and roast until tender.
Stir-Fry: Cut prepared sunchokes into matchsticks or thin slices and add to your favorite stir-fries. They add a nice, sweet flavor and crunchy texture.
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Seasonings and Foods to use: butter, cream, mustard, nutmeg, olive oil, onion, vinaigrette
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