Jerusalem artichokes, also known as sunchokes, are not related to artichokes, but are tubers with a flavor that can be sweet, nutty, and earthy all at once. They can be eaten raw, though are more often cooked, and are a great seasonal choice in winter. They are knobbed and a bit of a pain to peel, but the skin is perfectly edible if you’d rather not bother; just scrub it as you would a potato.

An easy way to enjoy Jerusalem artichokes is sliced and simply tossed with olive oil and salt and pepper and roasted until soft, or sautéed in olive oil. “They are absolutely divine, and the crispy exterior vs creamy interior when you bite into them is heaven!” says AmandaEd. For something a little more sophisticated, try CHOW’s Jerusalem Artichokes with Crispy Prosciutto.

JenMarie66 replaces half the potatoes in her regular mash with Jerusalem artichokes. “Feed to friends and/or family who will exclaim, ‘Holy crap! These are the most incredibly delicious mashed potatoes I’ve ever tasted!'” she attests. They’re also great in gratins, on their own or with potatoes or other vegetables (cauliflower is a good match), and make a nice creamed soup, which hounds like to finish with truffle oil.

“If your sunchokes are very fresh and sweet, then they are great shaved thinly into a salad,” says Carb Lover. Marquita also serves them raw, in small chunks dressed with olive oil, white wine vinegar, lemon juice, parsley, fresh thyme, and garlic.

Discuss: Jerusalem artichoke (aka sunchoke) recipes?

See more articles