The Good News Sunchokes, also known as Jerusalem artichokes, are little, knobby tubers that resemble fresh ginger but have a potato-like texture and a sweet, slightly nutty taste. Sunchokes are rich in iron, potassium and thiamine, and can be served either raw or cooked. More Green Salads

Brian Bistrong
June 2006

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Credit: © James Baigrie

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of salted water to a boil. Add the sunchokes and simmer for 2 minutes. Drain and rinse under cold water.

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  • Using a mandoline or a sharp knife, very thinly slice the sunchokes. Transfer to a large bowl and add the olive oil, lemon juice, vinegar, shallot and parsley and toss. Add the arugula and half of the Parmesan shavings and season with salt and pepper. Toss the salad and transfer to a platter. Scatter the remaining Parmesan shavings on top and serve.

Notes

One Serving 234 cal, 17 gm total fat, 3.8 gm saturated fat, 16 gm carb, 1.7 gm fiber.

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