How do you use Sunchokes?

I have two main styles of sunchokes, these little fingerlings and they have great flavour and they produce a crazy amount of them but they are tiny and scrubbing them is hard enough, there is no peeling them, so I tend to just roast or deep fry them as a nice side dish, I have at times also thinly sliced them as a mock water chestnut.

The second kind is big, knobby and has a slightly different flavour, more sharp, a little courser in texture, where the small ones are VERY creamy..

These are average the size of a med or small potato.. they are big enough to peel.

This means they work well to be diced and cooked in soups or stews but I love using the small round ones as chips to be used in the pickling.

I am totally open and interested in new idea’s, recipes, or your thoughts on ways to use this root veggie! I look forward to hearing from you!

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27 Responses to How do you use Sunchokes?

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