Don't Judge A Sunchoke By Its Cover
If you've ever seen a sunchoke and been a little wary, you'd be in good company. They look like the remains of a plant you wouldn't want to eat. But this is the perfect "don't judge a book by its cover" veggie that absolutely deserves a chance at your love!
They're high in potassium and have a ton of antioxidants and prebiotics. (Caution to not eat too many though as they can upset digestion in large quantities!)
So, if you're feeling brave... check out these two delicious recipes from one of our loyal Union St. shoppers. We think you'll enjoy them!
Roasted Sunchokes
I like these served as a side dish for steak or fish!
- Scrub sunchokes clean with a scrubber brush and let them dry for an hour (you want them dry so they crisp up when you roast them).
- Preheat the oven to 400 degrees.
- Depending on the size of sunchoke, halve or quarter them lengthwise and toss them in about a tablespoon of olive oil, and sprinkle with salt and pepper.
- Roast for 30 minutes until the edges of the sunchokes are crispy and golden brown.
Crispy Sunchoke Chips
I like to serve these on top of salad or in a creamy pasta!
- Scrub sunchokes clean with a scrubber brush and let them dry for an hour (you want them dry so they crisp up when you pan fry them).
- Slice sunchokes very thinly - or use a mandolin crosswise to create thin rounds. (Do not salt until afterward or they won't get crispy!)
- Heat an inch of high-heat oil (like avocado oil or canola oil) in a pan over medium-high heat until shimmering.
- Add the sunchokes to the oil and fry for 2-3 minutes. Do this in batches to avoid crowding.
- Remove with a slotted spoon onto a paper towel laid over a plate and sprinkle with salt. Do this until all sunchokes are fried.
- Enjoy!
