Ingredient
Flavor: Nutty, artichoke-like; high in inulin.
Type
vegetable
Peak Months
Nov, Dec
Season Window
Oct → Mar
Nutty, artichoke-like; high in inulin.
Roast, purée, pickle thin slices.
Keep cold and humid; scrub, do not peel if tender.
Phase: Peak
Peak: Nov, Dec
This recipe uses sunchokes, a seasonal root vegetable from the Pacific Northwest, as the main ingredient in a simple but flavorful preparation with garlic and herbs.
Roasted sunchokes seasoned with thyme, salt, and pepper, resulting in a crispy, delicate-flavored side dish.
A collection of sunchoke recipes, a seasonal and versatile root vegetable common in the Pacific Northwest, featuring various cooking techniques like roasting and sautéing.
Roasted sunchokes (Jerusalem artichokes) tossed with olive oil, salt, pepper, and thyme for a simple yet flavorful side dish.
A creamy, satisfying soup made with sunchokes (Jerusalem artichokes), onions, garlic, and celery, cooked in broth.
This simple recipe roasts sunchokes, a seasonal Pacific Northwest vegetable, to bring out their natural sweetness and earthiness.
Sunchokes, also known as Jerusalem Artichokes or Sunflower Chokes, are roasted with fresh herbs and served as a unique and flavorful vegetable dish.
Roasted sunchokes, a Pacific Northwest seasonal ingredient, with olive oil, salt, and pepper.
This delicious and nutritious roasted sunchokes and fennel recipe showcases the unique flavors of the Pacific Northwest.
Roasted Jerusalem artichokes (also called sunchokes) seasoned with olive oil, thyme, and garlic.
Boiled, smashed, and pan-roasted sunchokes are enriched with butter and thyme in this perfect fall or spring side dish.
Roasted sunchokes (Jerusalem artichokes) tossed with olive oil, salt, and pepper.
