I got some sunchokes at the Greenmarket on Saturday and while I love their crisp texture, I’m always a bit stumped as to what to do with them. Sunchokes (a.k.a. Jerusalem artichokes) are the root tubers that grow on a certain species of sunflower. They look a bit like knobby ginger but have a slightly sweet nutty flavor and crisp texture of jicama or water-chestnuts.
If they’re young and fresh, you can either cook them or eat them raw. If they’re older, they tend to get a little starchy so they’re best cooked. I lucked out and found some beautiful young’uns with smooth delicate skin on Saturday, so I decided to go with a raw preparation.
The dressing adds a nice richness that compliments the nuttiness of the sunchokes and walnuts while the mint pulls it back a bit keeping it relatively light and refreshing.
- 1 - 2 tablespoons walnuts candied crumbled
- 4 - 6 mint leaves sliced into thin ribbons
- 1 tablespoon cultured unsalted butter
- 1 tablespoon lemon juice
- 1/4 Tsp kosher salt
- black pepper fresh ground
- Pecorino Romano shaved with a vegetable peeler
- To make the dressing, melt the butter with lemon juice in the microwave until the butter is just melted. Whisk to combine and add the salt and pepper.
- Toss the sunchokes, walnuts and mint with the dressing and top with Pecorino Romano. Serve immediately