‘Tis the season when you will see sunchokes, a root vegetable, at the farmer’s market. Commonly known as Jerusalem Artichokes, they have nothing to do with Jerusalem, nor are they related to artichokes. In fact, they are related to sunflowers.
Select sunchokes that are pale brown without any dark or soft patches. Most recipes involve peeling them, so selecting ones with fewer knobs just makes it that much easier to do (with less waste).
Like apples, sunchokes will discolor when exposed to air, so place the peeled and/or sliced vegetables in a bowl of water with lemon until ready to use. Or, toss them immediately with fresh orange juice like I did in this Seasonal Sunchoke Salad, and they won’t turn brown. This salad is crunchy, nutty, and fresh with flavors from oranges and mint. On a bed of baby spinach, it’s a delicious, colorful Spring salad. Sunchokes can also be roasted like potatoes or sliced and sautéed. Store them in a cool dark place, as you would potatoes, and they’ll keep for about 10 days.
This post is linked to the Real Food Wednesday blog carnival..a first for me!