In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet. In this salad from executive chef Michael Anthony at New York City’s Gramercy Tavern, a ...

Add Yahoo as a preferred source to see more of our stories on Google. 2. Boil sunchokes for five to 10 minutes until soft, like you would cook a potato. Remove sunchokes from water and slice in half.

Add Yahoo as a preferred source to see more of our stories on Google. Sunchokes are a delicious and versatile root vegetable that can add variety and excitement to your meals. These fiber-rich tubers ...

Roughly crush the cooled potatoes (some lumps are fine) and add to a large bowl with the cooked sunchokes, ginger, green onions, garlic, lime zest, potato starch (flour), egg, chopped basil and a good ...

Known commonly as the Jerusalem artichoke, sunchokes have been on our radar for some time. Not only are these thin-skin root vegetables relatively easy to handle and quick to cook, but they’re also a ...

4 sprigs watercress for garnish. 1. Place bacon and milk in a saucepan, bring to a simmer, remove from heat and allow to steep 30 minutes. Meanwhile, in a bowl mix 1 cup water with lemon juice. Peel ...

One of my favorite indigenous vegetables that is harvested in the fall, sunchokes are the tuber of a wild sunflower variety. They have a long history of being foraged, farmed and eaten by the ...

Welcome to Health Goth, our column dedicated to cooking vegetables in ways that even our most cheeseburger-loving, juice-bar-loathing readers would approve of. Not everyone realizes this, but ...

This week at the market, Laura Avery talks to Alex Weiser of Weiser Family Farms about his three varieties of sunchokes. Also called “Jerusalem artichokes,” sunchokes are root vegetables that are ...