10 sunchoke recipes

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

Homemade pickled Jerusalem artichokes (sunchokes) with dill, caraway, mustard seed, garlic, and chili peppers. A crunchy, tangy canning project for preserving your fall or early spring harvest.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Jerusalem artichoke gratin with thinly sliced sunchokes layered with garlic, cooked in stock until tender, then finished with hot cream and fresh parsley. An elegant French-style side.

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Jerusalem artichoke egg rolls stuffed with sunchokes, ham, shallots, garlic, and chives, then deep fried until crispy. A creative fusion appetizer with earthy, nutty flavor.

Cream of Jerusalem artichoke soup: sunchokes sweat with leek and carrot in butter, simmered with chicken stock, then pureed silky-smooth with cream. Earthy, nutty, French-bistro elegant.