sunchoke plants - Gardening
Yahoo: How to Eat Sunchokes, the Creamy Root Vegetable That’s In Season Now How to Eat Sunchokes, the Creamy Root Vegetable That’s In Season Now We're fans of the sunchoke, and we're diving into all you need to know about them, including how to pick, prep, cook, and eat sunchokes in fun and exciting ways. Sunchokes are a perennial plant that grows six to ten feet tall. While they do have pretty yellow flowers, most people grow them for their edible roots.
Understanding the Context
Their roots are high in inulin, and eaten raw or cooked. Historically, Native American valued them as a food source, especially during late winter when food supplies run low. Sunchokes have a tender, creamy texture and sweet, vegetable taste like a cross between potatoes and artichokes. Although they resemble gingerroot, their thin skin covers a crunchy white flesh that is distinctly nutty, with a slight smoky taste.
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Key Insights
The sunchoke is a hearty winter vegetable that deserves a spot in your kitchen. Also known as Jerusalem artichokes, sunchokes are the tuber of perennial sunflowers, which are indigenous to North America. They have knobby, brown skin and creamy white flesh. Sadly, sunchokes are not bright yellow. They aren’t fruits, either.
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Neither are they full of lots of bright flavor and juice. Everything about my imaginary sunchokes is wrong. So, what are sunchokes, and how did they get their name? Don’t worry. This article will answer those questions and many more. A sunchoke’s skin is edible, so you don't need to peel them, but sunchokes are often peeled prior to making dishes such as soups or purees to ensure a more uniform texture.