Roasted Jerusalem Artichokes

Maybe you’ve seen Jerusalem artichokes (aka sunchokes) in your grocery store or farmers market and have mistaken them for ginger root. These funky-looking root vegetables have been gaining popularity over the last few years. But if you’ve never had them before, their flavor and texture land somewhere between a potato and a parsnip. The best thing about Jerusalem artichokes is their versatility. They’re equally delicious roasted, fried, puréed, mashed, or even raw. 

Being that they are root vegetables, Jerusalem artichokes are grown underground and therefore might have some dirt remaining on them. No need to worry — that’s normal. Simply rinse the Jerusalem artichokes under some cool water, washing away any remaining dirt. Dry them off and they’re ready to cook with. 

Root vegetables in general tend to have a long shelf life, which makes them a great purchase. But you want to start with the freshest possible. When buying Jerusalem artichokes, look for pieces that are firm and not soggy or squishy. These knobby vegetables are naturally wonky in shape but you don’t want to see big blemishes or bruising. The skin is totally edible, which makes preparing them easy and quick, but look for skin that isn’t wrinkled or discolored.