Sunchokes are the edible tubers of Helianthus tuberosis, a type of sunflower. They resemble ginger root with a knobby texture and thin skin, and have a nutty, sweet flavor. Tonight I’ll do a show and tell of my (very successful!) experience growing them and share a recipe for a delicious, healthy soup.
Sunchokes are native to North America and were cultivated by Native tribes who called them “sunroots”. Once introduced to Europe, the Sunchoke became “Girasole”, the Latin name for sunflower. It is believed that the moniker “Jerusalem Artichoke” came from a corruption of this Italian name. It gained favor in French kitchens in the 17th century. Before potatoes were commonly planted, it was the Sunchoke that accompanied the meat dishes and stews of Europe and the United States. Still cultivated and grown in home gardens in France, the Sunchoke was most popular during the World Wars when food was rationed and Sunchokes, rutabagas, and other root vegetables were more common on the dinner plates. Now cultivated mainly in the south of France, Sunchokes still go by a variety of names like Sunroot, and Topinambour.
I was traded a bucket of sunchoke tubers at a garden swap. The first thing I learned about growing these babies is they are INVASIVE. Once established, they are almost impossible to eradicate. A bed of sunchokes produces an abundant supply of food rich in iron, potassium, and trace minerals that can be dug up as needed throughout the winter, making them a popular crop among survivalists and homesteaders.
I decided to use a separate, raised bed that already contained a palm tree, perennial four o’clocks, and some catnip. I buried about two dozen tubers in the soil in January 2021 and waited. Flower stalks appeared in late May and quickly took over, choking out the catnip and four o’clocks. They got taller and taller, finally blooming in late August.
The flowers were lovely and very popular with my pollinator friends.
Fast forward to early November. The flowers have died back and I can’t wait to find out what’s growing under them. I flipped up a stem and … y’all😍
Frost makes the them taste sweeter, so I harvested what’s visible and put the rest back to bed. Today, 2 months later and after a morning low of 22F, I checked a different spot and OMG! I didn’t even need a shovel.
This one’s as big as my HAND!
The tubers are surprisingly easy to clean. I soaked these in cold water for 10 minutes and the dirt rinsed away, if any remains stuck between the bulbs just break them apart and rinse again. This is just under 2 lbs.
On to the recipe! This soup has a wonderfully silky texture and and earthy, nutty flavor.
Sunchoke Soup
3 tbsp butter
1 large onion, chopped
2 stalks celery, chopped
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
4-6 cloves garlic, peeled and crushed
½ tsp dried thyme
2 lbs sunchokes, cleaned and cut into 1” pieces
1 quart chicken or vegetable broth
Dash of hot sauce (optional)
Salt and pepper to taste
French fried onions or croutons (for garnish)
Instructions
Melt the butter over medium high heat in a soup pot or electric pressure cooker. Add the onions and celery and sauté for 5-6 minutes. Add carrots, potatoes, garlic, and seasonings and sauté a few more minutes until fragrant.
Add sunchokes and broth and bring to a boil. Reduce heat and simmer, covered, for 45-60 minutes. If using a pressure cooker, cover and cook on high for 15 minutes, then release pressure after 10 minutes.
Cool for a few minutes, then use an immersion blender to purée the vegetables until smooth and silky. Adjust seasonings and serve hot garnished with crispy fried onions, croutons, or another topping of your choice. Makes 4-6 servings.
A note of caution: sunchokes should never be eaten raw. They contain a carbohydrate called inulin (not insulin) that can cause gastrointestinal distress, leading some to dub them “fartichokes.” I’ve never had an issue when they’re thoroughly cooked, but those with sensitive stomachs may want to proceed with caution.
Want to try growing your own? Tubers are available for purchase through a number of online seed suppliers, or I’d be happy to share if you’re in the US. What’s for dinner at your place?
