A few years ago, I read a blog post where the author declared their undying love for sunchokes, aka Jerusalem artichokes. I’d never seen or heard of this … thing (not knowing what it was, I couldn’t decide if it was a vegetable or what). Fast forward to a few weeks ago, I discovered sunchokes for sale in a new local Whole Foods store. Of course I bought them right away and rushed home to cook them, right? Well, no. Actually, I made a mental note to purchase them next time and picked up my beloved daikon radishes instead.
Last week, I found myself back at the same Whole Foods and grabbed about a pound of sunchokes to try.
Sunchokes are a root vegetable that looks a lot like a potato with a hint of a knobby ginger root. Raw sunchokes are said to have the texture of water chestnuts, though I felt like it was little more like a raw radish (the red, round kind). When you cook them, they get creamy and smooth. The taste? They don’t have any overwhelming taste when raw (read: kind of bland) but when roasted, they take on a slight sweetness with hints of potato and artichoke heart. Actually, my husband and I agreed that the taste bears a stunning likeness to Terra chips.
I think the true test of a new food (and yes, this was a new food to me) is whether you would eat it again. I definitely will. And as with most veggies, they taste great when roasted. These will likely hit my table again this weekend.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- Scintillating Simplicity | August 30, 2011