Sunchoke Gratin, and more sunchokes….

Jerusalem artichoke.

They have nothing at all to do with Jerusalem and only taste vaguely similar to an artichoke.

They’re related to and somewhat resemble a sunflower… But they’re not a sunflower.

They’re native to North America and have been cultivated there for hundreds of years… At least until recently.

They’re easy to grow with high yields.

The popularity peaked in the 19th century – after a few hundred years of being a staple.

I’d never seen or eaten one until we moved to France.

If they’re not appearing on your table, do give them a try….

If you can find them.

They’re versatile, easy and delicious – here are some ideas….

Sunchoke

Crisp Sautéed Sunchokes   

Total time: 30 minutes

 Ingredients:

  • 3 – 4 (7oz, 200gr) sunchokes 
  • 1 tbs olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • sea salt, optional

 

Sunchokes

 Instructions:

  • Peel sunchokes using a vegetable peeler or knife if they are really gnarly.
  • Slice 1/4″ (.5cm) thick.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • When hot add sunchokes slices and quickly sauté until golden brown and crisp-tender, 7 – 9 minutes.
  • Sprinkle with herbs and sea salt if using and serve.

Note: Sunchokes tend to discolor – if not cooking immediately, put in a bowl and coat with the olive oil.

Sunchoke Gratin

Total time: 30 minutes  

 Ingredients:

  • 3 – 4 sunchokes (8oz, 250gr peeled)
  • 1 tbs olive oil
  • 1 tsp Herbes de Provence
  • 1/4 cup (1oz, 30gr) Parmesan

Sunchoke_gratin

 Instructions:

  • Peel sunchokes using a vegetable peeler. 
  • Leave whole and put into a steamer basket over hot water. 
  • Steam 15 minutes or until just tender when pierced with a sharp knife.  Watch them – they go from barely done to over done quickly. 
  • When done remove and cut into 1/2″ (1.25cm) slices. 
  • Lightly oil a small gratin dish. 
  • Layer the sunchoke slices in dish. 
  • Sprinkle with herbs and Parmesan. 
  • Drizzle the remaining olive oil over the top. 
  • Bake, 400F (200C) for 10 – 15 minutes, until golden brown.  Remove and serve.

Sunchoke Chips:

Sunchoke Chips

Parmesan Sunchokes

 

Parmesan Sunchokes
Braised Sunchokes

Braised Sunchokes
As to the rest of life…. Mon mari has quite working on the house and is building an ark.

Last update on July 15, 2019

7 thoughts on “Sunchoke Gratin, and more sunchokes….”

  1. Well, your sunchokes look delicious! We tried them a couple of years ago and were a little less than thrilled. But. We did like them enough to try growing them ourselves to see if freshly picked sunchokes would be more appealing. Alas, we don’t have enough sun and they didn’t produce. And I forgot about sunchokes.
    I’ll have to watch for them again next summer.

  2. Val, give them a try….
    manningroad, they’re from the other side of the world from you – guess they haven’t traveled….
    Elizabeth, they’re winter veg here – which makes them taste sooo much better. We rarely eat root veg in the summer.
    Tanna, all of a sudden the rain doesn’t seem so bad….
    Zoomie, it’s been raining almost 40 days LOL

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