A simple sunchoke recipe, our sautéed sunchokes are crisp on the outside and soft, without being mushy, on the inside. We have paired this simple winter root vegetable with a bright green lemon and herb tahini sauce.
This recipe is as easy as it gets. Simply pan fry the sunchokes and while that is happening you can whizz up the delicious sauce in the blender. A perfect winter side dish in just minutes.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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This recipe mainly relies on fresh sunchokes and a few herbs. The rest is pantry staples making it an easy side dish for any night of the week.
💭Common Sunchokes Questions
Sunchokes, also called Jerusalem artichokes, are an edible root that is a member of the sunflower family. Despite their name, they are not related to artichokes. They are crunchy when raw and have a creamy texture, similar to a potato when cooked. They are known for having a slightly nutty flavor.
Sunchokes do not need to be peeled for most recipes, including this sauteed sunchoke recipe. We only peel them when mashing, pureeing, or making a soup.
Sunchokes should be store loosely wrapped in the vegetable drawer of your fridge. They will typically last 2 weeks or more stored this way.
Sunchokes can be found year round but are at their peak October to April. Making them the perfect winter to spring vegetable.
🧾Ingredients and Substitutions
- Sunchokes- You will need about a pound to a pound and a half for this recipe. Look for firm tubers with a smooth nobby texture.
- Olive Oil
- Kosher Salt and Pepper
Lemon and Herb Tahini Sauce
- Tahini- Sesame paste gives this sauce the best texture.
- Lemon Juice- fresh squeezed is the way to go.
- Olive Oil
- Fresh Hebers- We used parsley, chives, and mint.
- Warm Water- Use a little, or a lot, to give this sauce the texture you most prefer.
- Kosher Salt
⏲️Instructions
This recipe is a simple stovetop saute. The key is not to overcrowd the pan. So grab your biggest saute pan and let's get started.
Start by slicing the sunchokes into quarter-inch, or thinner, slices. Using a mandolin or the slicing blade on your food processor will make quick work of this. When working with smaller sunchokes I prefer to use a paring knife over a larger chef's knife.
Heat the olive oil on medium-high heat. Add the sunchokes and sprinkle them with salt and pepper.
Sauté for 5 minutes, flip and saute until tender and brown on both sides, about an additional 5 to 10 minutes. If they start to brown too fast turn the heat down to medium and add more oil.
While the sunchokes are frying, combine all the sauce ingredients in a blender or food processor. Blend until the sauce is very smooth.
Depending on the thickness of your tahini add additional water to get a silky smooth texture. Add more water if necessary to thin out the sauce.
Spread the tahini herb sauce on the plate and top with the sunchokes. Garnish with chopped fresh herbs.
🥘Tips and Tricks
- Sauteed sunchokes will still have a snap to them. Similar to a water chestnut. If you prefer a softer sunchoke, place the sliced sunchokes in a microwave-safe bowl and cover with warm water. Microwave on high for 3 to 4 minutes. Drain and pat dry. This will start the cooking process and give you a slightly softer result.
- I prefer to plate the sauce underneath the sunchokes so the tops stay crispy.
- This is a great dish for any fancy salts you have been saving up. Because the sunchokes flavor is so mild a sprinkle of fancy sea salt or a flavored or smoked salt works well with this dish.
🥗Seasonal Side Dish Recipes
Looking for more seasonal side dishes that are full of flavor and easy to make? Check out our favorite healthy gluten-free sides.
If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.
📖 Recipe
Sauteed Sunchokes with Lemon-Herb Tahini
Ingredients
- 2 tablespoon olive oil
- 1.5 pounds sunchokes, scrubbed and cut into ¼-inch slices
- 1 teaspoon coarse sea salt
- ¼ teaspoon black pepper
Lemon and Herb Tahini Sauce
- ¼ cup tahini
- 3 tablespoon lemon juice
- 2 tablespoon olive oil
- ½ cup fresh parsley
- 2 tablespoon fresh chives
- 2 tablespoon fresh mint
- ¼ cup warm water
- ¼ teaspoon fine sea salt
Instructions
- In a large skillet, heat the olive oil on medium-high heat. Add the sunchokes and sprinkle with salt and pepper. Sauté for 5 minutes, flip and saute until tender and brown on both sides, about an additional 5 minutes.
- While the sunchokes are frying combine all the ingredients in a blender or food processor. Blend until the sauce is very smooth. Add more water if necessary to thin out the sauce.
- Spread the tahini sauce on the plate and top with the sunchokes. Garnish with chopped fresh herbs.
Shashi at SavorySpin says
I had no clue what sunchokes were and if I had to guess I would have thought they were a variety of artichokes so Im glad I stumbled by to learn about these roots! Thank you!
Jen says
Thanks for reading!
Irina says
I was always looking at sunchokes and did not know what to make. Now I have got your amazing recipe. I will definitely give it a try!
Jen says
Let us know how they turn out.
Danielle says
I was always so intimidated by sunchokes before this recipe! Delicious!
Jen says
Glad you enjoyed.
heather johnson says
i've never had a sunchoke - they don't carry them at our kroger - i'll have to make a special trip to Jungle Jims - it's a giant grocery with everything - i can't wait to try them. does the sauce have a strong mint flavor? i don't love mint - so i might leave that out...can't wait to try them!!!
Jen says
I find with winter mint it doesn't, with summer mint it can be a little bit over the top minty. A combo of parsley and chives, without the mint, is absolutely excellent. You can even substitute basil.
Biana says
I love tahini with pretty much anything, so it will be great to try it with sunchokes!