Sautéed sunchokes are crisp on the outside and soft, without being mushy, on the inside, like a potato but with a sweete ...

Boil the sunchoke and taro with turmeric powder. Process the sunchoke and taro in a blender till they are finely chopped. 2. Heat one tablespoon oil in a lagan (copper vessel), add cumin seeds and ...

Scrub the sunchokes and carefully peel the outer skin. Slice them thinly and store in ice water. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the garlic and shallots and ...

Sunchoke, also called Jerusalem artichoke (Helianthus tuberosus) is a perennial plant and a native North American root vegetable that is now cultivated on five continents. It is part of the ...