Sunchokes

### **Sunchokes (*Helianthus tuberosus*)** **Sunchokes**, formally known as **Jerusalem Artichokes**, are the edible tubers of a species of sunflower native to North America. Despite their misleading name, they are not related to artichokes and do not originate from Jerusalem. * **Appearance:** They are knobby, irregularly shaped roots with a thin, brownish-pink or sometimes white skin and a creamy-white interior. * **Flavor and Texture:** Sunchokes have a distinctively **nutty, slightly sweet, and earthy flavor**, often compared to a blend of water chestnut and artichoke heart. They are incredibly **crisp when raw** and develop a **creamy, soft texture** when cooked. * **Culinary Use:** They are highly versatile and can be used in place of potatoes in many dishes: * **Raw:** Sliced thin and added to salads or slaws to utilize their crunch. * **Cooked:** Excellent when roasted, fried, mashed, or incorporated into soups and gratins. * **Nutritional Note:** They are rich in **inulin**, a unique form of fiber, which can sometimes cause digestive discomfort (gas) in individuals sensitive to it.