Sunchokes are roughly the same size as a fingerling potato.
When I started this “Try Something New” effort, many people suggested foods for me to try. Sunchokes — also known as Jerusalem artichokes — were recommended by Jim of Muddy Dog Coffee.
I had to admit that I was skeptical. These are weird looking little things, looking like the love child of a ginger root and the fruit of a prickly pear cactus.
I found several recipes that suggested roasting them with a variety of root vegetables. Putting two and two together, I decided to roast a chicken and arrange sunchokes, fingerlings and carrots beneath to cook in the chicken juices.
To prep the sunchokes, just scrub and cut into pieces that are the same size as your carrots. Cutting through them, I noticed (much to my horror) that the raw texture was reminiscent of water chestnuts. Fortunately, when they’re cooked, they become soft and palatable.
Results
The Tiny Kitchen Assistant tried one bite for the benefit of the blog, but refused more, arguing that they tasted too much like potatoes. My husband initially thought that they were potatoes, so that gives you an idea of the finished taste and texture.
Tags: jerusalem artichokes, oven, side dish, something new, sunchokes, vegetable, veggie
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