Sunchokes, also called Jerusalem artichokes, are tubers that can be prepared like many root vegetables. This unique looking vegetable was cultivated in North America for thousands of years before being sent back to Europe by early explorers, where it quickly gained popularity.
Sunchokes have a mild nutty, sweet flavor and creamy texture when cooked. They’re also very nutritious–a good source or iron, calcium, magnesium and potassium. They lend themselves to roasting, sautéing and pureeing, but can also be eaten raw, when sliced thin.