Seasonal Eating in March :: Sunchokes

Post image for Seasonal Eating in March :: Sunchokes

by Yoli Ouiya on March 6, 2013

While sunchokes, also know at the jerusalem artichoke, resemble a hybrid of artichokes and potatoes in taste, they are in fact not related to artichokes. They are related to sunflowers. These are one of my favorite root vegetables, especially since I don’t eat potatoes and I adore the taste of artichokes. For a quick meal, I usually remove skin, slice, and saute in olive oil and garlic until soft. They can also be served raw, so one could shred and toss with a dressing as a sunchoke slaw.


This root vegetable is high in Vitamins B6, C, calcium, iron, phosphorous and riboflavin.


Sunchokes are also very high in inulin, which is regarded as a prebiotic. Inulin isn’t digested in the upper gastrointestinal track, so when it reaches the large intestines still intact, it is a catalyst for the production of beneficial bacteria in the colon.

Pick em and Store em

Make sure they are firm without wrinkles or soft spots. They should not be sprouting. Sunchokes will keep for week in the fridge. I keep mine in a mesh produce bag. You can prepare sunchokes with skin on or off; Skin on provides the most nutritional value.


Roasted Root Hash
1 lb sunchokes, diced (skin on or off)
1 lb brussels sprouts, sliced in half
2 large parsnips, peeled and diced
1 medium yellow onion, diced
sea salt to taste

Preheat over to 375.
Toss the sunchokes, sprouts and parsnips in 3 tablespoons of olive oil and season with sea salt.
Roast on in over for 30 minutes, making sure to toss every 10 minutes.

While roasting, place 2 teaspoons of olive oil in a large skillet. When warm, add onions. Stir them until covered in oil, cover pot and lower to low-medium heat.

When ready, combine roasted veggies with onions. Serve as a side for any meal of the day: breakfast, lunch, or dinner.

This post was written by...

– who has written 337 posts on Yoli's Green Living.

Yoli Ouiya is a Green & Healthy Living Expert, Green Chef, Publisher and Editor in Chief of She is noted as the “Queen of Green” by Black Enterprise Magazine, and currently operates a boutique eco-lifestyle outfit Yoli’s Green Living Group. Black Enterprise included Yoli in its “Top 20 National Bloggers” of 2012, was named ‘Best in Green Living” by, and listed as “Top 17 Black Woman Bloggers to Watch in 2013″ bu With a certification in Plant Based Nutrition from Cornell, she offers workshops, lectures, and organizes a variety of eco-chic green themed events in New York. She is currently on the board of directors for The New York Coalition for Healthy School Food, a health and nutrition specialist for Harlem Children’s Zone, and co-authoring a book slated for completion Spring 2014.

Contact the author

Leave a Comment

Previous post:

Next post: