This is what I love about having farmer friends.
When they dump off a bag of sunchokes. Thanks, Brendan and Susan of Stone House Farm!
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.
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I just had dinner, but my mouth is still watering! Yummy!
That looks delicious. Looking forward to trying sunchokes. I’m not even sure what the plant looks like, but i’ll definately be looking it up.
Broiled with salt & olive oil! Yum!
I love sunchokes so much better now that I’ve figured out you don’t have to peel them! I see you had that little pearl of wisdom already. We planted a patch with some leftover from our CSA and they are among the most prolific things in the gardens. Great perennial food item (and so pretty – like very tall, small-flowered sun flowers), but man, plant somewhere contained because you’ll NEVER get them all out once they’re in!
They are also delicious tossed with olive oil, salt, and pepper and then grilled or roasted. Yum!