'jerusalem artichokes' on Serious Eats

Sunchoke-Brown Butter Soup with Brussels Sprouts and Bacon

Sunchokes are one of the most under-utilized ingredients of the fall and winter. It could partly have to do with their strangely gnarled appearance. Or maybe it's their flavor, which is somewhere between potato and jicama, with the sweetness and crunchiness of the latter. It's best as soup, and even better when it's been caramelized in a bit of brown butter before turning it into said soup. More

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