Sunchokes, also known as Jerusalem artichokes, grow underground as roots do, and can be eaten many ways: sliced, roasted, steamed, puréed, mashed…we could go on and on! They are sweet, earthy and nutty. Some say their flavor is not unlike that of an artichoke, but that’s not how they got their name (something to research in your spare time).
Sunchokes are an excellent alternative or substitute for potatoes because they’re lower in starch and contain inulin, a carbohydrate our bodies can’t digest. This makes them effective for controlling blood sugar, though we should warn you that inulin can also cause some stomachs to rumble if they’re sensitive to inulin, so it is best to ease into sunchokes if you’ve never had them before. They’re also gluten-free!
Following is a recipe for making the sunchoke puree. Be sure to check out our other recipes for sunchokes, including:
Roasted sunchokes with caramelized shallots and sweet baby peppers
Sunchokes as part of a charcuterie board
Keep scrolling for a how-to video and the recipe for roasted sunchokes with caramelized shallots and sweet baby peppers by Carmelo Sigona.
- Steamer basket
- Large, lidded potFood processor or blender
- 3/4 lb. washed scrubbed and peeled sunchokes
- A bowl of lemon water about 4 cups of water and 2 tsp lemon juice (to keep the peeled sunchokes from browning, or oxidizing)
- 2 Tbsp half & half
- 2 Tbsp Sigona's Fresh Press extra virgin olive oil such as Chiquitita (the 2022 Portuguese crop of Chiquitita produced an olive oil that was buttery and rich)
- Salt & pepper to taste
- Chop peeled sunchokes into about 2-inch chunks, all equal in size. Add them to a steamer basket over boiling water, cover and allow to steam about 10 to 15 minutes or until fork-tender.
- Transfer the steamed sunchokes to a food processor or blender. Add in the half & half. With the blade running, drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.