side dishes
vegetables
easy
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Sunchokes are SO Versatile—Here's How to Cook With Them

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Farmer Lee Jones—Rach's "favorite veg head in a bib and a bow tie"—and his team at The Chef's Garden in Huron, Ohio, grow the most beautiful Jerusalem artichokes, which are part of the sunflower family and also called sunchokes. The white flesh is nutty, sweet and crunchy—like chestnuts—when raw. Grated or thinly sliced, they add nice texture to salads.  

And much like potatoes, they can be cooked many different ways, including baked. When you bake them in their skins, they become more like potatoes, with a mild taste of artichoke hearts. Of course, they're great in soups, too, including this pureed soup by Rach. Here, they are boiled, smashed and fried, resulting in an oh-so-good side dish with lots of crispy bits and a soft, creamy interior. The inspiration for the recipe came from chef Gavin Kaysen, who does the same thing with small potatoes. 

Pro Tips from Lee: You can store Jerusalem artichokes in the fridge in a plastic bag for 7 to 14 days, but they do not freeze well. Before using, rinse them and then trim any dark spots.  

For more recipes from The Culinary Vegetable Institute, check out their Old-School Creamed Spinach and Shaved Radish Salad with Soft-Poached Egg Yolk.

Ingredients

  • 1 pound Jerusalem artichokes (sunchokes)
  • Kosher salt
  • ½ cup canola or other neutral oil
  • ½ clamshell package of micro thyme leaves
  • Flaky salt, such as Maldon or fleur de sel, for serving

Yield

Serves: 4

Preparation

In a medium saucepan, cover sunchokes with 1 inch cold water. Season generously with kosher salt. Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until a paring knife inserted into sunchoke meets little resistance, about 10 minutes. 

Drain the sunchokes in a fine-mesh strainer or colander. When cool enough to handle, place sunchokes on a cutting board. Working with 1 sunchoke at a time, use the bottom of a plate to press firmly on each one until it is flattened, but still intact. 

In a large cast-iron skillet, heat the oil over medium heat until it reaches 320°F. Add the sunchokes in a single layer and cook without moving them until well browned, about 3 minutes. Flip sunchokes and continue to cook, about 3 minutes longer. Add half the thyme and remove from heat. 

Transfer sunchokes to a serving plate. Garnish with the remaining thyme, sprinkle with flaky salt and serve immediately.