I disagree with the adage that everyone has a novel in them. I certainly don’t, and given how glacially slowly I write even a blog post, I’m not sure it’d be wise of me to embark on a non-fiction title either. But if I were to write a book, it’d be something about the history of fruit and vegetables; a real page-turner with epic themes: exploration, exploitation, empires, race, class and politics – plus recipes! A nice illustration of this is the story of the Jerusalem artichoke, that knobbly but tasty tuber with a reputation for provoking lively flatulence.
The Jerusalem artichoke, in fact, comes not from Jerusalem at all but from North America. The celebrated French explorer Samuel de Champlain (he later founded Quebec) brought them back from Cape Cod in 1605. It’s not even closely related to the globe artichoke either; it’s just that the flavour is on a similar tip. The “Jerusalem” part is thought to be a corruption of girasole, Italian for sunflower, which is in the same genus. The word itself refers to the way the flower turns to follow the sun through the course of the day. After a decent UK summer, the Jerusalem artichoke will produce tiny sunflower-like blooms in the autumn, although they are quite hard to see because the plants usually reach around three metres tall.
The origin of the French name, topinambour, is odder still. In 1613 six indigenous Brazilians from a tribe named the Tupinambá were exhibited at the French court. “Les Topinamboux” were such a hit with a curious, gawping public that canny vegetable vendors were able to cash in on the event by giving a very similar name to these equally novel tubers.
The plant is not hard to grow at all. In fact, getting rid of it tends to be more problematic. They are not particularly fussy about soil type or pH, although I have found them to end up less knobbly in a lighter soil. Individual tubers are planted 45cm apart and 15cm deep in late February or during March. This year, some of the land was still occupied by winter spinach but, after removing a few plants, I went ahead and planted in the gaps – by the time the artichoke shoots appear, the spinach will be starting to go to seed.
Artichoke plants need little in the way of TLC apart from watering when the weather is especially dry, and staking in very exposed locations. The enthusiastic thicket of stems makes a good annual screen or windbreak. They should be cut down once they turn brown in late autumn and the tubers can be dug up as and when needed. They will overwinter in the soil but tend to get more slug-eaten as time goes on. I store them in boxes of compost in a cool shed and save the smoothest, largest ones for replanting the following year. Try to dig them all up, otherwise you’ll get so-called “volunteers” thrusting their way destructively though whatever crop you plant there next.
In the kitchen they are basically used like potatoes, except that they can be eaten raw too if shaved very thinly into salads. The windy side effects are, fortunately, mollified somewhat after a few frosts. In their favour, they are low in calories and good for promoting beneficial gut flora. The most readily available variety is Fuseau, which is beige-skinned and elongated rather like a sweet potato, but I prefer the round pink-skinned Gerard, which is the one in the photos here, because it’s prettier and easier to peel.
Try Jamie’s awesome Sautéed Jerusalem artichokes with garlic & bay leaves for a gorgeous alternative to roast spuds!
What is Jerusalem Artichoke: Benefits, Uses
Jerusalem artichokes, or sunchokes as some people call them, are now included in a slew of recipes and food products --- and for good reason! Not only do Jerusalem artichokes offer up a unique flavor that levels up any food or drink that it is paired with, but it has unique health benefits that are hard to match.
After reading this article, anything you have ever wondered about the elusive sunchoke will be addressed. From what is a Jerusalem artichoke to what it does in the body, you will be a Jerusalem artichoke-pro in no time!
Jerusalem artichokes are small, round veggies, similar in texture to potatoes with the taste of an artichoke. They are also known as “German turnips.” Ideal for those of us on a diet, Jerusalem artichokes consist mainly of water, protein, carbs and dietary fiber. In fact, they contain inulin – a water-soluble fiber, ingested together with a certain amount of water, that gives you the feeling of fullness.
Plus Jerusalem artichokes do not contain any gluten so they can also be enjoyed by those with celiac disease!
And did we mention the beneficial effect they have on the liver and cholesterol levels? Jerusalem artichokes help the liver, lower cholesterol levels and even promote digestion because they help balance the healthy bacteria in the intestine.
Not bad, right? Moral of the story: eat more Jerusalem artichokes!
Tuber…or Not Tuber: The Basics
Jerusalem artichokes are neither artichokes nor from Jerusalem, but instead are the underground tubers of a tall plant closely related to sunflowers (for which the Italian word is girasole , phonetically bastardized to “Jerusalem” in English). They taste almost exactly like artichoke hearts, but with the satisfying starchiness of potatoes. (To avoid the cumbersome and confusing name, some retailers market them as “sunchokes,” a portmanteau of “sunflower” and “artichoke.”)
Jerusalem artichokes are neither artichokes nor from Jerusalem. They’re the underground tubers of Helianthus tuberosus, a tall plant (above) closely related to sunflowers. The Italian word for sunflowers is girasole, phonetically bastardized to “Jerusalem” in English, hence the name. The vegetable is also called a “sunchoke” – a portmanteau of “sunflower” and “artichoke.” PHOTO: Drop of Light / Shutterstock.com
As generations of cooks have learned through trial and error, no matter what you do to sunchokes – fry, boil, roast, braise, blanche, steam, simmer for hours or blast with high heat – their inulin will get you in the end.
Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat. Add Jerusalem artichokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer transfer to a platter.
Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.
How would you rate Crispy Jerusalem Artichokes with Aged Balsamic?
I feel like jerusalem artichokes are an underappreciated vegetable but this recipe is my favorite way to make them shine!
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
20 Delicious Ways to Use Jerusalem Artichokes
1. Roasted Jerusalem Artichokes
Roasting Jerusalem artichokes is one of the most popular ways to serve this root vegetable, as it helps to bring out the nutty flavor while still keeping the texture of the crispy skin. Greedy Gourmet shares these simple instructions for roasting your Jerusalem artichokes that will make you want to devour them as soon as they leave the oven. You’ll enjoy the perfect combination of different textures, and they’ll be a great side to serve with beef or chicken. You’ll use olive oil to roast your Jerusalem artichokes, and you can season them with any herbs or spices of your choice.
2. Jerusalem Artichoke Soup
In the winter months, you’ll love trying this creamy and rich soup from Simply Recipes. You’ll combine Jerusalem artichoke, onions, garlic, stock, and celery to create a warming dish that’s ideal for cold winter nights. The recipe only takes fifteen minutes to prepare and then fifty minutes to cook. You’ll make four huge bowls of soup that are ideal for enjoying in front of the fire with a chunk of crusty bread. For extra flavor, add a sprinkle of black pepper on top before serving.
3. Roasted Jerusalem Artichoke with Lemon Thyme
Everyday Healthy Recipes shows us how to make this simple recipe which is an ideal substitute for your regular roasted potatoes. It would be a delicious side to serve with meat, vegetarian, or fish dishes. The lemon and thyme help to bring out the flavor of the Jerusalem artichoke. You don’t even have to peel the vegetables before roasting them, but you’ll just need to rub them to remove any soil. After seasoning them, you’ll put them in the oven for forty-five minutes, and they’ll be ready to eat.
4. Spiced Jerusalem Artichokes
This recipe from Hari Ghotra makes a great Indian side dish that will go perfectly with your favorite curry dishes. You’ll use this vegetable in the same way as you would potato in Indian cuisine. This recipe keeps the masala dry to infuse plenty of spices in the dish and keep the recipe low in calories. Cumin helps to balance the digestive properties of the vegetable, and it’s a great alternative to Bombay potatoes when you are looking to mix things up.
5. Roasted Jerusalem Artichoke in Teramiso and Ginger Syrup
This delicious side dish from Great British Chefs is absolutely packed with flavor. It’s a nutritious side dish that uses tofu and miso to make the thick dressing for your Jerusalem artichokes. The vegetable is roasted and made into chips, and it’s paired with a sweet ginger syrup that provides a delicious contrast to the other flavors in the recipe. This would be a unique appetizer dish or could be served with a meat or fish of your choice.
6. Jerusalem Artichoke & Carrot Soup
Jo’s Kitchen Larder shares this delicious soup that combines the flavors of carrot with Jerusalem artichoke. Your family will love this vibrant soup, which is perfect for those cold winter evenings. The nutty flavor of the Jerusalem artichoke complements the carrots in this dish, making a fun alternative to your regular carrot soup recipe. This is a naturally vegan recipe, as long as you use vegan-friendly vegetable stock. You can keep it vegan by adding plain vegan yogurt on top and adding chives and parsley to garnish before serving.
7. Slow-Roasted Jerusalem Artichokes
Slow roasting this vegetable at a low temperature for a longer time will help break down the inulin in the Jerusalem artichokes and make them easier to digest. This recipe from Grow Forage Cook Ferment makes them soft and creamy, so they are easy to eat with your favorite main course. Before cooking, you’ll toss the Jerusalem artichokes in olive oil, salt, and pepper and then lay the slices in a single layer on your baking sheet. You’ll leave them in the oven for ninety minutes, but make sure you flip them over once during this time, so they are crispy on the outside.
8. Jerusalem Artichoke Lentil Burgers
Your Jerusalem artichokes will take center stage with this unique Jerusalem artichoke lentil burger recipe from Full of Plants. If you are looking for a new veggie burger recipe, you’ll love this dish that is made in just one pot. You’ll combine garlic, onions, and carrots, which add texture and sweetness to this dish. Next, you add mushrooms, Jerusalem artichokes, and green lentils for a filling burger that your whole family will love. For a little extra flavor and texture, cook the lentils and Jerusalem artichoke in coconut milk.
9. Roasted Jerusalem Artichokes with Crispy Prosciutto & Walnuts
This nourishing side dish from Eating Well can be enjoyed all year round, and it makes a healthy alternative to your typical potato side dishes. Your Jerusalem artichokes will be roasted until they are nice and soft in the center and crisp on the outside. This recipe is dairy-free and gluten-free and takes only forty-five minutes to cook in the oven. You’ll need minimal time and equipment to make this recipe, as it uses a rimmed baking sheet that you can prep and cook your vegetables on.
10. Healthy Jerusalem Artichoke Crisps
The Healthy Tart shows us how to make this alternative to potato crisps that will offer a great way to use up any excess Jerusalem artichokes you have in the kitchen. You’ll still enjoy the health benefits of this vegetable, and they are quite quick to prepare and cook. You’ll need only five minutes to prep this dish and then fifteen minutes to cook, so it’s great for an evening snack. The thinner you cut the vegetable, the better, as they’ll become nice and crispy in the oven. Make sure you spread them out well on the baking tray to ensure they don’t touch each other, which will stop them from getting crispy.
11. Jerusalem Artichoke Spaghetti with Hazelnut Parsley Pesto
If you are inviting your friends over for a dinner party, you’ll love trying out this unique recipe from Ceri Jones Chef. The pesto is incredibly easy to create from scratch, and you’ll simply blend everything together in a food processor. To add more taste to the pesto, just add lemon juice or oil to suit your needs. You’ll then steam your Jerusalem artichokes until they begin to soften. After the pasta is cooked, you’ll assemble everything before serving and add extra black pepper to season. It’s a flavorful dish that will impress any of your friends or family members with your culinary skills and imagination.
12. Jerusalem Artichoke Soup with Truffle Oil and Fried Sage Leaves
Beyond Sweet and Savory shares this luxurious soup recipe that would be ideal for serving at a winter family gathering. You’ll enjoy the nutty and creamy texture of this dish which is best served with homemade bread on the side. In less than one hour, you’ll have a full pot of soup ready to serve. By adding leeks, shallots, and garlic, you’ll enjoy a mellow flavor that goes well with the nuttiness of the Jerusalem artichokes. The recipe creates eight appetizer portions or four large main course servings.
13. Roasted Jerusalem Artichokes and Brussels Sprouts with Cranberries and Chestnuts
This colorful roasted vegetable dish from Sneaky Veg is sure to be enjoyed by your whole family, and it is great for serving with a roast dinner or Sunday lunch. The red, yellow, and green colors of the dish would brighten up any Christmas dinner table, and it’s a festive and fun addition to any spread of food. It’s a great choice for anyone who doesn’t love brussels sprouts since there is so much else going on in the dish that they’ll forget about them.
14. Creamed Jerusalem Artichokes
Cuisine Fiend shows us how to make this dish which switches out potatoes for Jerusalem artichokes. You’ll cook thinly sliced Jerusalem artichokes with herbs and garlic and a little bit of onion and leek. You’ll cook everything together with heaps of double cream for a decadent and delicious dish that your whole family will love. It’s a great recipe to do something a little bit more interesting with these vegetables and is ideal for the fall and winter seasons.
15. Salmon with Jerusalem Artichoke Puree and Herb Sauce
This main course creates a delicious puree to place your salmon on and then tops everything off with a fresh herb sauce. Katherine Martinelli shares this meal that looks like it comes straight out of a restaurant’s kitchen. In less than an hour, you’ll have this salmon dish ready to serve, and it would be an elegant meal to serve at a dinner party. It’s a gluten-free and kosher meal and can be served alone for a light dinner or with a variety of vegetables for a healthy meal.
16. Jerusalem Artichoke and Orange Cake
You probably didn’t expect to see a cake on this list today, but you’ll love this unique sweet recipe from Blackberry Cottage Fayre. The nutty and sweet flavor of Jerusalem artichoke combines perfectly with oranges, and then with all the classic cake ingredients, you’ll have a delicious afternoon treat. In a total of fifty-five minutes, you’ll prepare, cook, and decorate the cake ready to serve. It’s a great way to use up these vegetables if you don’t like eating them alone, and your kids won’t even know there are veggies hidden in their cake.
17. Jerusalem Artichokes with Aged Balsamic
Rachel Ray in Season offers us a new way to add more flavor to your Jerusalem artichokes by serving them with a good dose of aged balsamic. In this side dish, you’ll combine the vegetable with shallots and then toss them both together with butter and aged balsamic. In total, the recipe will only take fifteen minutes to prepare and then an hour to cook. This is a great dish to serve with beef or fish, and before serving, you’ll want to top the vegetables with oregano for extra flavor.
18. Pickled Jerusalem Artichokes
Pickling your Jerusalem artichokes is another great way to serve them, and you’ll still enjoy a nutty and sweet taste with each bite of this recipe from Hilda’s Kitchen Blog. They are ideal for serving as a side with a stew and rice or any other main dish of your choice. It’s not the quickest process and will likely take at least ten days to prepare. You’ll want to store the jar in a dark location before completing the process and adding them to the final pickle jar. Remember, as with any pickle, the longer you leave it, the more flavor you’ll enjoy in each bite.
19. Jerusalem Artichoke Salad with Rocket & Mandarin
This fresh and light salad would make an ideal lunch or dinner for those evenings when you are in a rush. Salads with Anastasia shares this unique mix of ingredients that will combine together to create a dish packed with flavor. You’ll roast the Jerusalem artichokes with honey and rosemary which gives them a sweet and crispy texture. Then you’ll simply mix together the rocket, mandarins, and walnuts for a tasty lunch your whole family will enjoy.
20. Sea Bass with Jerusalem Artichoke Purée
Our final dish from Nosey Chef will wow even the pickiest of guests at your next dinner party. Sea bass is served on top of a fresh Jerusalem artichoke puree which doesn’t take too much time or effort to create. The whole dish takes about ninety minutes, but it will be well worth it for the final result.
As you can see, there are so many great ways to serve Jerusalem artichokes, so you’ll never be stuck with what to do with this vegetable again in the future. Between soups, salads, and side dishes, you’ll find something to fit your menu for the week, and your family will enjoy the nutty taste of this unique vegetable.
What Do I Do with Jerusalem Artichokes?
Like many people, I belong to a CSA (Community Supported Agriculture) program. What this means is that I get a “share” of items from a particular local farm, or group of farmers, every week, an assortment of seasonal produce (and occasionally other things, like honey or eggs). Every week is a bit of a surprise, though if you are familiar with what is in season in your area, you’ll have some idea of what might be in the box.
There are lots of benefits to joining a CSA. You get to cook in tune with the seasons, you get products that are super-fresh and local, you get to support your area farms and you get inspired to try things you might not pick up in a supermarket. But with this last benefit can come a challenge: “What the $#@! do I do with this (fill in the blank)?” Even if you’re a seasoned cook, you may not have cooked with every ingredient that comes your way or perhaps you have, but you need some new inspiration for that rutabaga/kohlrabi/chard/what have you. That’s what this column is for: to provide you with inspiration and recipes to make the most of your little farmers market in a box.
And if you don’t belong to a CSA, you may find yourself confronting the pleasant dilemma of what to do with all of that loot you bought at an actual farmers market. We all have faced that mountain of beautiful produce that begged to be brought home. Now what? This. This is what.
First up: Jerusalem artichokes.
The Jerusalem artichoke also goes by the names sunchoke, sunflower choke and sunroot, and it is in fact part of the sunflower family, though its taste is reminiscent of an artichoke. The word “Jerusalem” was probably a misappropriation of the word “girasole,” which is Italian for “sunflower.”
Though they’ve been eaten for centuries (they were cultivated by the Native Americans), only in recent decades have Jerusalem artichokes become more popular again, showing up on menus at fine-dining restaurants across the country. It’s the starchy root, or tuber, that is cooked and eaten. Jerusalem artichokes are usually 2 to 4 inches long, and look much like fresh ginger, though usually without quite as many knobs. The skin can vary in color from white or light brown to a reddish purple, and they contain a nice amount of potassium and are rich in iron and other minerals. Look for a taut, smooth skin.
Jerusalem artichokes have a potatolike consistency, a slight sweetness and a bit of a nutty flavor. They can be used raw, thinly sliced into a salad, for instance (though beware, because raw sunchokes may cause a bit of gastric distress in some people), or roasted, fried, sauteed, mashed or pureed — really anything you would do with potatoes. Store them in a cool, dry place, or in the crisper drawer of the fridge.
I thought this was simple and delicious.
I had a pound and a half of jerusalem artichokes from my organic veggie basket, and I was looking for something new and simple to do with them (in the past I had made them into soup or simply steamed them). I have a sage plant in my garden that I had not used since I bought it in the summer (it's now mid-november) and it was nice to be able to take advantage of that before it snows. Unfortunately I did not have fresh parsley, so I used dried. At first I multiplied the butter, but I didn't end up using the extra when I noticed there was plenty of oil left in the pan after frying the chokes. This is definitely a tasty recipe!
Very good recipe! The lemon sage butter is completely delicious! If you don't know what to do with Jerusalem artichokes, this is an excellent recipe. I also recommend peeling them.
This was the first time I have cooked sunchokes and I will definitely make them again. The recipe was easy and the sunchokes were very flavorful. Even my less adventurous boyfriend enjoyed them!
This was a pretty tasty way to use up a bag of Jerusalem artichokes that I impulsively bought at the farmer's market and didn't know what to do with. Anything fried in sage butter would be good though, and I'm not sure that the Jerusalem artichokes added anything different to the dish than potatoes would have. Either way, it was yummy, if not healthy.
Nice way to enjoy Jerusalem artichokes! You need to cook them until they're done, and you need to get the salt just right.
Taste-wise, these were pretty good and I had always wanted to try Jerusalem artichokes and wanted something other than a puree or mashed with other things. However, I had very small ones from my farmer's market and it was a pain in the neck to pan fry these. It took forever. I did not peel them either, which is totally unnecessary. This does make a nice side and I did like the fried sage bits.
great recipe which we would make more often if it weren't for the after effects of consuming this dangerous little veggie! anyone that has grown them in their garden knows how they multiply rapidly from year to year. we share them with unsuspecting friends when we can't seem to stomach eating any more!
The flavors blended well, a good way to serve jerusalem artichokes. I agree with other reviewers who mentionned to grossly peel them.
I wish there was a 3.5 fork! I really love this dish. I've made it twice and it's so easy and yummmy! I peeled the sunchokes too and it makes them easier to eat.
These were really great! I actually didn't use the sage, just a little garlic and butter. They were crispy and went really well with the tenderloin I was having. I love having a new option for a side! I peeled them as suggested.
I agree with the previous review in that Iɽ give these a light peeling before cooking. I had sauteed chicken breasts in the same pan before I made this and the chicken fat and juices added a lot of flavor to this(compensate by not adding as much oil). This would be a side dish. It's a little awkward as an appetizer.
Would you serve this as a side dish or could you serve it as an appetizer?
2 Potential Downsides to Eating Jerusalem Artichokes
Although Jerusalem artichokes offer several health benefits, there are some people who may want to avoid eating them.
1. People with a sensitive stomach.
The same factors that give Jerusalem artichokes so many digestive benefits are also the reason they may be contra-indicated for people with particularly sensitive digestive tracts. The inulin and oligofructose could cause gas, bloating, and even abdominal pain and diarrhea in certain people. The 17th-century British farmer, John Goodyear, wrote that Jerusalem artichokes were more fit for swine than for men due to their tendency to cause a lot of flatulence. As a result, they’ve earned the nickname “fartichokes” in some places.
His exact words, which I will quote directly because they’re so much fun to read, were, “…they stir up and cause a filthie loathsome stinking winde with the bodie…”
If you know that you have a sensitive digestive tract, you might want to practice a bit of initial caution with Jerusalem artichokes. You want to make sure you will tolerate them well. Be sure to cook them well because eating them raw — especially with the peel left on — is more likely to cause digestive upset. If you’re growing your own Jerusalem artichokes, some people say that it can help to harvest them after the first frost.
2. People with hereditary fructose intolerance (HFI).
HFI is a rare metabolic disease caused by mutations in the ALDOB gene, in which a person lacks an enzyme called aldolase B. People who have HFI risk severe low blood sugar and the accumulation of harmful substances in their liver if they consume fructose (sugar from fruits and vegetables) or sucrose (table, cane, or beet sugar). Jerusalem artichokes are a concentrated source of fructose, so people with HFI should avoid this tuber.
Jerusalem artichokes, leeks, black pudding
A simple pan-fry that explores the sweet, surprising marriage of artichokes and black pudding. Slicing the pudding thickly ensures the middle stays soft. Crumbling it gives plenty of rough, crisp edges. If blood pudding is not your thing, you could use pancetta, cut from the piece in finger-thick batons. They will take a little longer to cook than the pudding, so add them early on. I have also tried this with chorizo, which is worth doing, but I rather lost the subtle flavour of the artichokes.
Serves 2, generously
Jerusalem artichokes 500g
olive oil 3 tbsp
thyme 6 sprigs
leeks 1 large
black pudding 300g
flat-leaf parsley a small handful
Scrub the artichokes well with a vegetable brush, making sure to get the soil from every ridge and crevice. Cut them into rounds no more than a centimetre thick.
Warm the olive oil and butter in a shallow pan over a moderate heat, tip in the artichokes and let them cook for 8-10 minutes. Pull the thyme leaves from their stems and add to the artichokes. As each artichoke slice becomes pale gold on the underside, turn it over with kitchen tongs or a palette knife and let the other side colour appetisingly.
Wash and slice the leek into rounds, about the thickness of a pound coin.
Lift the artichokes out on to a plate. Tip the leeks into the pan and let them cook, with the occasional stir, so they become translucent, but do not brown. When the leeks are cooked, return the artichokes to the pan.
Cut the black pudding into 2cm-thick slices then add to the artichokes and leeks, crumbling into large pieces as you go. Pull the parsley leaves from their stems then add them to the pan. Serve when all is sizzling hot.
7 Jerusalem Artichoke Recipes for Delicious Rooty Winter Meals
Try these 7 delectable and toasty Jerusalem artichoke recipes to keep you warm and healthy all through the winter season!
Although neither an artichoke or from Israel, Jerusalem artichokes are nutrient dense and fiber rich tubers that are high in a beneficial carbohydrate called inulin. These root veggies belong to the sunflower family, are low in calories and high in vitamins C, A and E, as well as B vitamins and iron.
Also known as sunchokes, Jerusalem artichokes have a rich flavor that comes out beautifully when they are roasted with just a touch of olive oil, garlic and herbs. Serve them as a side dish or add them to a winter root vegetable salad.
Jerusalem artichokes makes for the creamiest soup, and what better way to garnish them than with handmade, wild mushroom tortellini? This satisfying and filling recipe will surely beਊ hit at your next dinner party or family get together.
Switch it up and use your Jerusalem artichokes raw in a salad, just make sure to slice them very thin. Serve as an appetizer or a side dish with an Italian inspired meal.
The combination of bay leaves, white wine vinegar and garlic make for a simple but deliciously delectable side dish. You can even top the saut sunchokes with broiled chicken, fish, sausages or tofu to pack an extra punch of protein to this dish.