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How to Cook a Sunchoke

(aka Jerusalem Artichoke)

Just in case your grocery store is out of the basics like greens and broccoli (or maybe you're just sick of them), I'm going to post recipes for some lesser utilized foods.

WHAT IS A SUNCHOKE? It is a root vegetable that can be eaten raw (kind of like a water chestnut) or cooked (see recipe below). They are one of the best sources of prebiotics (food for probiotics) and fiber. Also a nice source the minerals copper (yay healthy skin), phosphorus (yay healthy teeth), and potassium (yay healthy blood pressure).


INGREDIENTS: 1 lb sunchokes 1 Tbl extra virgin olive oil. 1/2 teaspoon coarse sea salt freshly ground black pepper 1-2 sprigs fresh thyme or rosemary, finely chopped

INSTRUCTIONS: - Preheat oven to 425. - Clean off sunchokes, and slice into 1/2-inch thick slices. - Add olive oil, salt, and pepper, and roast for about 20 minutes. You can also slow roast them at 325 to 350 degrees. - Toss the roasted sunchokes with fresh herbs before serving.


Related Posts: Better Comfort Foods

The Author: Hi! My name is Sarah, and I am the founder of Abundelicious. I help women let go of emotional eating and diet culture, while finding the foods, habits and movement that allow them to reach their wellness goals and thrive. I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog.



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