Sunchokes are like the secret agents of the vegetable world. They go by many names (Jerusalem artichokes – though they are not from Jerusalem nor are they artichokes, sunroots, earth apples, and topinambour) and easily blend in with many vegetables thanks to their mild nature. These tubers are a close relative to the sunflower though they visually resemble the ginger root. Sunchokes are a New World food that was cultivated long before Columbus arrived. It makes sense that they were a staple food in the Native American diet, considering they are an excellent source of potassium, iron, and fiber. While they have a similar consistency to potatoes, sunchokes’ flavor is sweeter with a certain “je ne sais quoi.” They are delicious when roasted or made into chips, but for a weeknight meal, I like to enjoy them as a hearty soup with a fresh salad and some crusty bread.
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