Sunchokes

This nutty little tuber may be small, but she makes up for it in personality and flavor! I found some gorgeous sunchokes this week at Mt. Olive Farm. The sunchoke or Jerusalem artichoke is nothing like the globe artichoke and is in fact a member of the sunflower family. The root is the edible part and tastes like a cross between a water chestnut, hazelnut, and jicama. When eaten raw, they are crunchy and mildly sweet; when cooked, they are creamy and so delicious. This knob-like root is a good source of B vitamins. Sunchokes contain thiamine or Vitamin B1, which is essential for metabolizing carbohydrates as well as keeping our muscles and nervous system functioning. Sunchokes also contain inulin, a type of fiber that is not only great for keeping us feeling full and satisfied, but also amazing for keeping our gut healthy. This dietary fiber has a prebiotic effect on the gut, creating an awesome environment for our healthy gut bacteria. The fiber in these roots also helps control cholesterol, blood pressure, and aids in regularity. They are also a great source of iron, which helps build red blood cells, as well as copper, which aids in the absorption of iron. Lastly, and one of my favorite things about sunchokes, they contain sulfur, which is a compound that helps rid your body of toxins. They have a high amount of sulfur-containing amino acids, which benefit the body by cleansing and healing. Let’s get cooking! 

Smashed Crispy Sunchokes with Thyme and Butter 

Yield: 4 Servings

1 pound sunchokes, washed well and trimmed of any bad spots 
2 tablespoons kosher salt 
11/2 tablespoons olive oil 
2 tablespoons unsalted Miyoko’s butter 
1 teaspoon fresh thyme leaves, picked and chopped 
1/2 teaspoon Maldon salt 
1/2 teaspoon freshly ground black pepper 

Directions:

1. In a medium saucepan, cover sunchokes with cold water and add kosher salt. Bring to a boil over high heat, reduce heat to a simmer, and cook for about 10 minutes or until a paring knife inserted into a sunchoke comes out easily. Do not overcook. 

2. Drain sunchokes and allow to cool slightly. 

3. When cool enough to handle, place sunchokes on a cutting board and working with one at a time, use the bottom of a heavy skillet to press firmly on each one until it’s flattened but still in one piece. Repeat with remaining sunchokes. 

4. In a large cast iron skillet over medium heat, add olive oil and allow to get hot. Add sunchokes in a single layer and cook, without moving, until well browned, about 3 minutes. Flip and repeat on the other side. Add the Miyoko’s butter and thyme to the pan, spooning the melted butter over the tops of the browned sunchokes. 

5. Transfer to a serving platter and sprinkle with Maldon salt and black pepper.