Photo © Michelle Cagat-Roberts.
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I especially love knobby, gnarly North-American-native Jerusalem artichokes raw, thinly sliced in salads or as “chips” for dipping. The good news is that you don’t have to peel them. I always look for the least knobby ones because they’re the easiest to scrub clean (I use a veggie-reserved toothbrush that lives in the dish rack).
Whether you buy them at the farmers’ market or the supermarket, be sure the tubers are superhard. They’re also delicious oven-roasted until tender and creamy. Here are two of my favorite recipes: Shaved Sunchoke Salad with Parmesan and Arugula and Roasted Sunchokes with Buttery Bagna Cauda.