All choked up

By Ashley Griffin Gartland

December 5, 2007

The pickup: Jerusalem artichokes, also known as sunchokes, are pretty darn ugly. But after tasting these knobby, gnarled roots at a cooking class last winter, I decided that their appearance is deceiving.

Sunchokes may not look promising, but they’re quite versatile.

Sunchokes are actually a type of sunflower whose flavor closely resembles jicama or water chestnut. They’re a great source of inulin (a carbohydrate linked with good intestinal health) and are high in vitamin C, potassium, and iron.

The results: I bought a pound of sunchokes at a local grocery store and pulled out the recipe packet from my cooking class. Jerusalem artichokes are commonly puréed into a thick, creamy soup. But they’re also delicious when fried into latkes. Their simple taste makes them very versatile.

The roots didn’t need to be peeled, so I started by scrubbing them and grating them into coarse shreds. I then mixed in salt, onion, eggs, and breadcrumbs before forming the cakes with my hands. Then I fried the cakes until they were golden and crisp.

Sunchoke latkes are a perfect addition to a hearty holiday brunch spread. But as I’ve learned, they’re quite satisfying all on their own.