Mashed Herb and Garlic Sunchokes

Today was our very first winter farmer’s market. I love when the farmer’s market comes back each year; even though it’s still winter the beginning of seeing all that fresh produce makes me remember summer. And today was a gorgeous day, cold but very bright and sunny. When I saw these interesting tubers I had to know more – what were these weird looking things called sunchokes? Apparently they’re the tuberous roots of a native North American plant related to sunflowers, although not related to artichokes as the name suggests. Sunchokes are also sometimes called Jerusalem artichokes, and that name seems even more confusing given that they’re not from Jerusalem either. Sunchokes were originally cultivated by Native Americans.

Mashed Jerusalem Artichokes

Mashed Sunchokes

Sunchokes are a great source of iron, thiamin and potassium. They are also low in calories and high in fiber, as well as having a low glycemic index making them a great substitute for potatoes for people avoiding carbs or for diabetics. Since I’ve never used them before I wanted to keep the recipe simple to highlight the flavor of this interesting food, so imitating mashed potatoes seemed like a good start!

Sunchoke

Sunchokes

 

 

Mashed Herb and Garlic

Sunchokes

  • 1 lb sunchokes, sliced (peeling is optional)
  • 1 Tbs garlic and herb Earth Balance buttery spread
  • 1/4 cup non-dairy milk or creamer
  • pinch of nutmeg
  • salt and pepper to taste
  • chives or green onions, chopped, for garnish

Place sliced sunchokes in a pot and cover with water. Boil for 15 minutes or until the slices are very tender. Drain.

Adding Earth Balance, non-dairy milk and nutmeg, mash sunchokes with a potato masher until a chunky-smooth consistency is reached. (If a smoother consistency is desired, process the sunchoke mixture in a food processor instead.) Add salt and pepper to taste and serve sprinkled with chives or green onion.

Mashed Herb and Garlic Sunchokes

I never think that mashed potato-substitutes taste authentic. If you want mashed potatoes you’re better off just having a little than trying to mimic it (or fulfill a craving) with something else! But I do enjoy recipes like this because they’re unique and delicious in and of themselves. The sunchokes here have a really fresh and unique taste very unlike potatoes, and I absolutely loved them! Give them a try if you’re looking for something really different and tasty.

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge.

In case you missed the first 19 days, here are the recipes:

Mashed Herb and Garlic Sunchokes
 
Author:
Serves: 4
Ingredients
  • 1 lb sunchokes, sliced (peeling is optional)
  • 1 Tbs garlic and herb Earth Balance buttery spread
  • ¼ cup non-dairy milk or creamer
  • pinch of nutmeg
  • salt and pepper to taste
  • chives or green onions, chopped, for garnish
Instructions
  1. Place sliced sunchokes in a pot and cover with water. Boil for 15 minutes or until the slices are very tender. Drain.
  2. Adding Earth Balance, non-dairy milk and nutmeg, mash sunchokes with a potato masher until a chunky-smooth consistency is reached. (If a smoother consistency is desired, process the sunchoke mixture in a food processor instead.) Add salt and pepper to taste and serve sprinkled with chives or green onion.

 

 

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