Saveur Take Advantage of Peak Sunchoke Season With These 5 Recipes

From: Saveur - Saturday Jan 16, 2021 01:00 pm

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Try adding the tubers—also known as Jerusalem artichokes—to creamy hummus

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Jerusalem Artichoke and Comté Pasties

01/16/2021

Jerusalem Artichoke and Comté Pasties

Pasties were originally made for miners—they could hold the pies' thick edging with dirty hands and discard it after eating. James Lowe updates the pedestrian pasty by marrying tender, earthy tubers with melty cheese for the filling.

Root Vegetable and Quinoa Salad with Pickled Sunchokes

Root Vegetable and Quinoa Salad with Pickled Sunchokes

Red quinoa, which is similar in flavor and texture to white quinoa, adds color to this warm, hearty winter salad.

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Blanching the squash pieces in this dish, adapted from a recipe by chef Dan Moss of Terroir Auburn in Clare Valley, Australia, helps to tenderize their skins and flesh so they're not undercooked when the outside is grilled to perfection.

Roasted Sunchokes with Potatoes & Mushrooms

Roasted Sunchokes with Potatoes & Mushrooms

Catching the drippings trickling down from cooking birds—a trick Joe Beef's Red Morin and Dave McMillan recommend especially midway through roasting, when the fat begins to render and run more rapidly from the skin—adds lustiness to a simple dish of roasted sunchokes and mushrooms.

Sunchoke Hummus

Sunchoke Hummus

The earthy, nutty quality of Jerusalem artichokes works beautifully with tahini and lemon in this appetizer.

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