Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Here Come the Sunchokes

A delicious riff on German potato salad, made with sunchokes

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

I first tasted sunchokes – aka Jerusalem artichokes – at Fleur de Sel, the charming, now-sadly-closed French restaurant in New York City where I learned to cook under chef Cyril Renaud.  There, Chef taught me to cut the bumpy, funny-looking tubers into paper-thin slices on a mandoline, and then fry them in olive oil. They became lightly sweet, nutty little sunchoke chips that we used to garnish a delicious scallop dish.

Since then, I’ve roasted and mashed sunchokes at home with great results. They love cream and butter, and I love their delicate, potato-ish flavor. When I saw that Cathy at noteatingoutinny.com subbed sunchokes for potatoes in a German potato salad recipe, I was impressed.  What a great idea!  I only wish I had seen her blog before Thanksgiving… that salad would have been a huge hit at our table.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.