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Sunchoke Recipes
SUNCHOKES - Helianthus tuberosus, or “sunflower with a lumpy root.”
General Preparation Info
Growing to almost ten feet high, these perennials sport bright yellow flowers and, you guessed it, a lumpy tuberous root. High in insoluble fiber, and loaded with iron, sunchokes can be eaten cooked or raw. Take care when cultivating though, they spread like wildfire and have been known to “choke” out gardens.
NOTES ON COOKING SUNCHOKES
Harvest after a frost or two for the best flavor. The skins are quite thin and edible, so all that’s needed is a good scrub before using. They tend to get mushy when overcooked, so let this be a warning.