Magazine article Vegetarian Times

Sunchoke + Leek

Magazine article Vegetarian Times

Sunchoke + Leek

Article excerpt

"Is that some sort of ginger-potato hybrid?" I asked the first time I saw someone prepare a sunchoke.

"No," he said, "this is a sunchoke, but you may know it as a Jerusalem artichoke."

"Oh, yes, of course," I said, "the Jerusalem artichoke!" I'd actually never heard of such a thing, but I wanted to sound cool and in the know.

Once I tasted the mysterious tuber-one of the medley of roasted veggies the guy was preparing-its slightly sweet, nutty flavor got my mind racing about how to put this discovery to good use. I had great success adding my new, knobby friend to soups and mashed potatoes, and as a thinly sliced raw topping for salads. But when I paired the earthy-tasting sunchoke with the buttery-flavored leek, I found a true match.

A leek-and-sunchoke purée is my favorite way to experience this duo; simmering the veggies together in a basic broth lets their flavors commingle before the actual fibers of their beings do. …

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