This is what I love about having farmer friends.
I don’t have much experience with sunchokes other than pickling them (check out the pickled sunchoke recipe in my cookbook Tart & Sweet), but I ended up eating several of these raw because they were so crunchy and sweet.
Here’s what I made…
Fettucine and sunchokes, cloaked in rosemary and parsley from my herb garden. It was delicious! See the recipe here.