Jerusalem Artichoke

In Season:

January · February · November · December

Carbon Footprint (CO2e/kg):

0.88 kg

Tips:

• Jerusalem Artichokes (also known as Sunchokes because they derive from the sunflower plant) can be used much like potatoes, so have no fear of them.

• To prepare, scrub the Jerusalem Artichokes well - they can be eaten skin-on or peeled, raw or cooked.

• Jerusalem Artichokes discolours quickly when peeled, so place in a bowl of water with a tablespoon of lemon or vinegar until ready to cook.

How To:

How to cook Jerusalem Artichokes

Time to Cook!

Click on the photos to explore delicious plant-based recipes from chefs and cooks all over the world.

Jerusalem Artichoke Risotto

Sunchokes Breakfast Skillet

Oven Baked Jerusalem Artichoke And Spelt Risotto with Blue Cheese

Roasted Jerusalem Artichokes with Lemon Thyme

Jerusalem Artichoke Soup with Truffle Oil and Fried Sage Leaves

Mini quiches with jerusalem artichokes + chives

Jerusalem Artichokes with Feta and Garlic Dill Butter

Roasted Sunchoke Salad

Root Vegetable Gratin

Roasted Jerusalem Artichoke, Feta and Radicchio Tart

Sunchoke hash with tarragon and chickpeas

Sunchoke latkes with poached egg

Roasted sunchoke and barley bowl with zaatar tahini sauce

Curried Sunchoke and Crispy Chickpea Soup

Sunchoke and Mushroom Persillade

Mushroom and Sunchoke Pasta with Artichoke Sage Sauce

Jerusalem artichokes with raisins, pine nuts and apricots

Jerusalem Artichoke Lentil Burgers

Jerusalem Artichoke Soup

Roasted Jerusalem Artichoke & Parsnip Soup

Warm Lentil Salad With Roasted Jerusalem Artichokes

Jerusalem artichoke, leek, prosecco and walnut risotto

Vegan Pearl Barley Risotto with Jerusalem Artichoke Crisps

Jerusalem Artichoke, Leek & Mushroom Pie

Jerusalem Artichoke Risotto

Jerusalem Artichoke and Sweet Potato Soup

Jerusalem Artichoke & Carrot Latkes

Jerusalem Artichoke Gnocchi with Kale

Sunchoke Fettucine Alfredo