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.
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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.
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 soup.
Sunchokes should be stored 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 from October to April. Making them the perfect winter-to-spring vegetable.
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 but bottled lemon juice will do in a pinch
Fresh Herbs- We used parsley, chives, and mint.
Warm Water- Use a little, or a lot, to give this sauce the texture you most prefer.
⏲️How to Cook Sunchokes
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.
Step 1- Prep
Touroughly wash and dry your sunchokes.
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.
Step 2- Saute
Heat the olive oil on medium-high heat. Add the sunchokes and sprinkle them with salt and pepper.
When panfrying sunchokes it is important that they are in a sinlge layer. Work in batches if necessary.
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.
Step 3- Make the Sauce
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.
🥗What to Serve with Sunchokes
- 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.
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Sauteed Sunchokes with Lemon-Herb Tahini
- 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.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.
- 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 separately.