Sunchokes

The Jerusalem artichoke – also known as the sunroot, sunchoke, wild sunflower, or earth apple – is the root of a wild sunflower native to central North America, and Mt. Olive Organic Farm has some for a short time. This knobby tuber looks vaguely like ginger root and is crisp and crunchy when eaten raw, and creamy and reminiscent of an artichoke heart or chestnut when eaten cooked. The Jerusalem artichoke contains a variety of vitamins and minerals; notably iron, copper, magnesium, phosphorus, and potassium. These tubers contain a prebiotic fiber known as inulin, which has great benefits for our gut health; helping to regulate our digestion, balance our blood sugar, regulate blood pressure, reduce cholesterol, and protect against certain cancers. The inulin helps stimulate the growth of good gut bacteria and in turn helps decrease the number of bad bacteria in the gut, which equals an improved gut microbiome. Improving our gut microbiome has been shown to lower inflammation, improve metabolism, increase immunity, and enhance our skin health. Let’s take these sunchokes into the kitchen. 

Crispy Smashed Sunchokes with Thyme 

Yield: 4 servings

1 pound Jerusalem sunchokes, rinsed and trimmed of any dark spots 
Sea salt 
1 ½ tablespoons avocado oil 
2 tablespoons Miyoko’s salted butter 
1 tablespoon fresh thyme leaves, picked free of stems 
Maldon salt 

Directions:

1. In a medium saucepan over high heat, add the sunchokes and cover with cold water. Add a generous amount of salt (like salt water) and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes or until a paring knife inserted into sunchokes comes out easily. Do not overcook. 

2. Drain sunchokes and allow to cool for a little. Preheat a large cast iron skillet. 

3. When sunchokes are cool enough to handle, place them on a clean cutting board and something heavy like a small skillet, flatten them while keeping them in one piece. Do not allow them to break apart. 

4. Add the avocado oil to the preheated skillet and reduce the heat to medium. Add the flattened sunchokes in a single layer. Cook, without moving until well-browned on the first side, about 3 minutes. Flip the sunchokes, add the butter and half the thyme and continue to cook, spooning the melted butter over the sunchokes until browned on the second side, about 3 minutes longer. 

5. Transfer the sunchokes to a platter, spoon the thyme butter over them, sprinkle with remaining thyme leaves and Maldon. Serve immediately.