Going Gluten-FreeSeptember 18, 2013

What’s a Sunchoke?

Sunchokes are often referred to as Jerusalem artichokes, but they’re not from the Holy Land or related to artichokes in any way. These homely tubers of the sunflower family resemble gnarled ginger and have a crunchy texture and flavor reminiscent of jicama and water chestnuts with subtle apple notes.

Sunchokes of the best quality are firm and heavy for their size. Take a pass on any tubers with sprouts, wrinkled skin, blotchy areas or soft spots. Ultra-versatile sunchokes can be enjoyed raw, boiled, roasted, steamed—peel and all. Before eating or cooking a sunchoke, simply scrub it thoroughly with a vegetable brush.

It’s best to introduce sunchokes to the diet slowly if you’re not accustomed to them, as their high content of inulin, an indigestible carbohydrate, may cause gassy side effects in some.

Nutritional Windfall: Sunchokes are a good source of energy-boosting iron. They also deliver high levels of inulin, a pre-biotic which functions as a food source for beneficial bacteria in the gut, thereby helping improve intestinal health.

Comments (1)

I find them quite boring to eat, but they are invasive in any garden. Grew them one year, was disappointed with flavour but it took 3 years to get them out of the garden. The plants grow to 6-8 feet and the sunflower they brag about is the size of your palm. Ho Hum. Outside of that, they're food that edible. Maybe that should be enough, but it's not for me.

Having said that, I'm open to having my mind changed.

Posted by: Unknown | October 1, 2013 9:26 AM    Report this comment

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