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This Week’s Vegetable Box Feature: Jerusalem Artichoke… no it’s not ginger!

Did you know?

  • They are part of the sunflower family and the root of the beautiful & colourful Sunroot flower
  • They are nutty, slightly sweet, complex, but mild at the same time & are often described as tasting like an artichoke crossed with a potato
  • They contain iron, potassium and a healthy prebiotic fiber known as inulin. They also have a lower GI (glycemic index) than potatoes
  • There are over 200 varieties of them

Fun Fact:
Jerusalem artichokes have absolutely nothing to do with Jerusalem or artichokes. The name likely originates from the Italian word for the same vegetable, ‘girasole’, which means sunflower (and is perhaps why they're known as sunchokes in the US). They can also be called topinambour (but who wants to try to pronounce that??).

Where to store them?

Keep them in the fridge for up to 2 weeks, depending on how fresh they are when you get them.

How to Use them?
No need to peel Jerusalem Artichokes! Just give them a good scrub, making sure to scrub really well around the knobs to get any dirt out. You can eat them raw. Try them in a salad or slaw. But they taste much better cooked. Cooking them (especially roasting) brings out their natural sweetness and aroma. You can treat them like potatoes (think gratin, roasted etc...) but they'll cook a little faster than potatoes. They make a fantastic accompaniment to red meat and game, but is equally happy alongside white fish, or as the star of a dish in its own right.


Roasted Jerusalem Artichokes
Created by: Kate

They are crispy, caramelized and make a delicious side dish.

1 lb Jerusalem artichokes, skin on, chopped into 1 inch pieces
2 TBSP olive oil
1/4 tsp salt, or to taste
ground black pepper, to taste
1/4 tsp garlic powder
1 TBSP fresh parsley leaves, finely minced (optional garnish)

1. Preheat oven to 400F. Spray or brush a baking pan with olive oil. 

  1. Brush the jerusalem artichokes with a vegetable brush under water to clean them, leaving the skin on. Chop them into even 1 inch pieces.
  2. In a large bowl, combine the chopped jerusalem artichokes, olive oil, salt, pepper, and garlic powder. Toss to coat all the pieces. Place the artichokes on a large baking sheet, making sure not to crowd them. Roast for 17-20 minutes, or until they are fork-tender. Garnish with fresh parsley and enjoy!

Easy Creamy Jerusalem Artichoke Soup
Created by: Kate Hackworthy

A rich and tasty winter warmer.

2 TBSP butter or oil
14 oz (400g) jerusalem artichokes peeled and sliced
1 onion chopped
2 garlic cloves minced
4 cups (1litre) vegetable stock
1 cup (250ml) milk or vegan milk
Sprig of rosemary


1. Peel and chop the onion, and peel and slice the sunchokes.

  1. Heat the butter in a large pan over a medium heat. Add the onions, jerusalem artichokes and cook, stirring often, until it all begins to brown and caramelise - about 15 minutes.
  2. Remove a few tablespoons of the browned jerusalem artichokes and onion to reserve as a garnish, if desired.
  3. Stir in the garlic and cook for a further minute, then add the vegetable stock and milk. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  4. Add the rosemary and simmer for a further 10 minutes. Skim off any froth that forms on the surface.
  5. Remove the rosemary and puree the soup in a blender (don’t overfill, you may need to do it in batches) or with a hand-held stick blender.
  6. Divide into bowls and top with the reserved browned Jerusalem artichokes and a pinch of pepper.

Sunchoke Chips and Guacamole
Created By:

Delicious and new idea for next weekend’s Superbowl party!

½ pound of sunchokes
1 TBSP of olive oil
salt and pepper
1/2 tsp of paprika


1 large hass avocado, skin and stone removed
lime juice, to taste
1/4 tsp of chili powder
salt and pepper, to taste


1. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Scrub the sunchokes, so that the skin is perfectly clean. Using a sharp knife, slice the sunchokes into thin discs. Place the discs into a bowl with the olive oil, salt, pepper and paprika.  Toss the sunchokes in the olive oil and seasonings so that they are all covered in oil. Place the sunchokes in a single layer on the baking sheets, and put in the oven for 10-15 minutes. Remove from the oven and turn the sunchokes over so they get cooked on both sides.  Put the sunchokes back in the oven for a further 10 minutes. They should be a nice golden brown color and crisp on both side.  Remove from the oven and allow to cool while you make the guacamole.

  1. For the guacamole - Mash the avocado flesh with a fork. Add a good splash of lime juice. Season with chili powder, salt and pepper. Taste and adjust seasoning if desired.  Mix well together with a fork, and serve straight away with the sunchoke chips.


Recipes are curated by Lauren

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