Also known as a Jerusalem artichoke, they are not an artichoke nor do they have any association with Jerusalem. They are a species of sunflower with flowers that look like a large yellow daisy – it’s the tubers that you eat.
Sunchokes store their carbohydrates in a form of inulin, a starch that is not utilized by the body for energy, unlike sugar and are recommended as a potato substitute for diabetics. Jerusalem artichoke flour is also recommended for those who are allergic to wheat and other grains. High in iron, potassium and thiamine. They are like a juicy potato, verging on consistency of a water chestnut or jicama. You can slice them thinly for a salad or add them to potato dishes or soups. Here, I made a potato, parsnip and sunchoke puree to go alongside balsamic salmon and kale with sauteed apples.
Balsamic glazed salmon with sunchoke, parsnip and potato puree
Sunchoke, Potato & Parsnip Puree
Active Time: 15mins
Start to Finish: 30mins
2 1/2 pound selection of sunchokes, parsnips, potatoes
2 cups milk or cream
Coarse salt
Peel and cut root vegetables into 1/2-inch cubes and place in bowl of water to prevent browning. Place milk/cream in large saucepan. Drain artichokes; add to pan. Bring to boil, reduce heat to low, and simmer covered until veggies are tender and almost all liquid is absorbed, adding water by tablespoonfuls if dry and artichokes are not yet tender, about 25 minutes. Puree in processor or use hand blender, or mash with a fork. Season with coarse salt and pepper.
