The nutty sweetness of sunchokes most immediately lends itself to soft purées and soups, but they're more versatile than meets their knobby eyes. With spring as high sunchoke season, we asked a panel of chefs from around the country for some unexpected ways to bring out all the sweet, savory, and vegetal flavors that sunchokes have to offer.
'sunchoke' on Serious Eats
Probably the most famous dish in Spain after paella is patatas bravas. The boiled and fried potatoes are served with a spicy (by Spanish standards, which means relatively mild) tomato sauce or aioli. While there's nothing not to like about fried potatoes, we changed it up slightly for this recipe by using sunchokes, also known as Jerusalem artichokes, instead. The recipe is simple, but watch the video for some behind the scenes cooking action and mid-day wine drinking.