I’m not sure what is the best part of growing sunchokes (also known as Jerusalem artichokes): the nutty-potato taste that melts in my mouth, the yellow flowers at the top of the 15 foot plants that decorate my table, or the fact that we grew them from some leftover bulbs from the produce store and they now grow back every year with no effort?
Fear not if your garden isn’t brimming with sunchokes. They are at the produce store (near the entrance at Market Place on Oakton, to be exact), and they look like ugly, dirty ginger root.
Peel sunchokes with peeler, getting off as much of the skin that you can. Chop off any bulbs that you can’t peel. and chop off the rough ends. Drizzle with olive oil or butter and sprinkle with sea salt and freshly ground pepper. Roast at 425 degrees for 30-40 minutes or until soft, stirring once or twice throughout.