A simple sunchoke recipe, my sautéed sunchokes are crisp and golden on the outside and soft, without being mushy, on the inside. I paired this simple winter root vegetable with a bright green lemon and herb tahini sauce.
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This is one of those recipes that proves simple doesn't mean boring. It leans on pantry staples, a handful of fresh herbs, and one very underappreciated vegetable. Sunchokes are also called Jerusalem artichokes, but 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. While most people roast them, I find a VERY thin cut is the best option.
If you like this method, you can swap out the sauce with garlic butter sauce, ramp pesto, or roasted red pepper cream sauce.
📖Why My Recipe Works
- Thin slices plus a single layer in the pan give you that golden, lightly crisp finish without turning mushy
- The bright herby sauce balances the earthy flavor of the sunchokes.
- everything cooks in about 20 minutes, and the sauce blends while the pan does its thing.
🧾Ingredient Notes
- 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.
- Tahini - A well-stirred sesame paste is key. If yours is thick or stiff, warm it slightly before blending for a smoother sauce.
- Lemon Juice - Fresh brings the most vibrant flavor, but bottled works if that's what you have on hand.
- Fresh Herbs - Parsley, chives, and mint create a balanced, herbaceous mix. You can swap mint for dill or basil if needed.
- Olive Oil - Use a good-quality oil for both cooking and the sauce since it plays a noticeable role in flavor.
⏲️Tips for Making Sauteed Sunchokes
- Thoroughly wash and dry your sunchokes.
- Start by slicing the sunchokes as thin as possible. I like using a mandolin or the slicing blade on the food processor.
- The key is not to overcrowd the pan. So grab your biggest saute pan. It is important that they are in a single layer. Work in batches if necessary.
- If they start to brown too fast, turn the heat down to medium and add more oil.
- 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.
🥗What to Pair with Sunchokes
Sunchokes pair well with juicy steaks or garlic steak bites, blackened fish like cod, or baked mahi mahi, or serve with roasted salmon.
Garlic green green beans or curried beans, roasted carrots, and sauteed swiss chard all make great pairings.
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.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Sauteed Sunchokes with Lemon-Herb Sauce
Ingredients
- 2 tablespoon olive oil
- 1 ½ pounds sunchokes, scrubbed and cut into ¼-inch slices
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Lemon and Herb Tahini Sauce
- ¼ cup tahini
- 3 Tablespoons lemon juice
- 2 Tablespoons olive oil
- ½ cup fresh parsley
- 2 Tablespoons fresh chives
- 2 Tablespoons fresh mint
- ¼ cup warm water
- ¼ teaspoon kosher 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 to 10 minutes.2 tablespoon olive oil, 1 ½ pounds sunchokes, scrubbed and cut into ¼-inch slices, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- 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.¼ cup tahini, 2 Tablespoons olive oil, ½ cup fresh parsley, 2 Tablespoons fresh chives, 2 Tablespoons fresh mint, ¼ cup warm water, ¼ teaspoon kosher salt, 3 Tablespoons lemon juice
- Spread the tahini sauce on the plate and top with the sunchokes. Garnish with additional chopped fresh herbs if desired.
Notes
- For softer sunchokes, soak in water and heat in the microwave for 3 to 4 minutes before sauteing.
- Leftover sunchokes and sauce will keep in airtight containers for up to 5 days. Store sauce separately.
Nutrition
Common Recipe Questions
Do you have to peel sunchokes?
Sunchokes do not need to be peeled for most recipes, including this sauteed sunchoke recipe. We only peel them when mashing, pureeing, or making soup.
How do your store sunchokes?
Sunchokes should be stored loosely wrapped in the vegetable drawer of your fridge. They will typically last 2 weeks or more stored this way.
Mark says
Do keep the slices spread out in a large skillet, or prepare in two batches. Ovoid steaming by doing so.
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!