Do you need to peel sunchokes?

Like many root vegetables, sunchokes should be thoroughly washed and scrubbed with a vegetable brush before eating and cooking. A sunchoke's skin is edible, so you don't need to peel them , but sunchokes are often peeled prior to making dishes such as soups or purees to ensure a more uniform texture.

Why does my stomach hurt after eating Jerusalem artichoke?

Ironically, the very thing that makes Jerusalem artichokes delicious and healthy is also the source of their unfortunate intestinal effects: inulin, an unusual type of carbohydrate that has recently become a trendy prebiotic supplement for gut health .

Can you eat too many sunchokes?

But be sure to enjoy inulin in moderation and up your intake gradually, as too much can lead to abdominal pain and constipation . Sunchokes are a great source of prebiotics, too. Prebiotics are an indigestible type of fiber that helps feed the good bacteria in your gut.

Roasted Potato, Sunchoke, and Asparagus Salad with Ramps Recipe on Food52 (2024)

Grill/Barbecue

by: Elizabeth Stark

October4,2022

4.7

3 Ratings

Roasted Potato, Sunchoke, and Asparagus Salad with Ramps Recipe on Food52 (1)

Serves 6 to 8

Jump to Recipe

Author Notes

A standout roasted potato salad for spring featuring sunchokes, asparagus, and ramps. —Elizabeth Stark

Test Kitchen-Approved

What You'll Need

Ingredients

For the dressing:
2 ramps, minced (about 3 tablespoons)
1 large clove garlic, smashed and minced
2 oil-packed anchovy fillets, drained of excess oil and finely minced (about 1 tablespoon)
2 tablespoonsfreshly squeezed lemon juice
1 pinchsea salt
1 pinchground black pepper
¹/₄ cupmayonnaise

For the roasted vegetables:
6 new red potatoes, scrubbed and cut into 3/4-inch cubes
1 lemon, 1 teaspoon zest reserved and halved
6 medium-sized sunchokes (also known as Jerusalem artichokes)
2 ¹/₂ teaspoonssea salt, plus more to taste
¹/₂ teaspoonground black pepper, plus more to taste
3 tablespoonsextra-virgin olive oil, divided
1 bunchasparagus
¹/₄ cupminced herbs (such as ramp greens, chives, parsley, oregano, tarragon, or thyme)

Directions

In a small bowl, whisk to combine the ramps, garlic, minced anchovies, lemon juice, and a big pinch each sea salt and pepper. Gradually whisk in the mayonnaise. Cover bowl and chill for an hour or longer.
Preheat oven to 450° F. Set a large rimmed baking sheet in the oven to preheat as well.
Set potato cubes in stock pot filled with cold water. Rinse and drain twice. Fill pot with water again and add juice from half a lemon.
With the remaining lemon half handy, peel the sunchokes, then rub each one all over with lemon. Slice into 3/4-inch cubes, tossing cut pieces with more lemon juice as you go, and place them in the stock pot with the potatoes as you finish.
Set stock pot over high heat and bring to a boil. Add 2 teaspoons sea salt. Once water comes to a boil, cook root vegetables for 1 minute. Drain. Toss with 2 tablespoons olive oil and 1/2 teaspoon each sea salt and pepper. Remove hot baking sheet from the oven and spread root vegetables over top. Roast for 15 minutes, carefully flip each sunchoke and potato, and then roast for another 15 to 20 minutes, or until vegetables are a deep golden brown.
Meanwhile, prep the asparagus. Rinse spears well and pat dry. Snap off woody ends (roughly the bottom third) and slice diagonally into 2 or 3-inch sections. Toss with the remaining 1 tablespoon olive oil, 1 teaspoon reserved lemon zest, sea salt, and pepper. Spread on a large rimmed baking sheet. Roast asparagus, shaking pan once halfway through, for 12 to 17 minutes, or until asparagus is tender and the edges have browned.
Cool vegetables for 10 minutes, then toss with several tablespoons dressing, minced herbs, and salt and pepper to taste. Serve right away.

Tags:

Salad
American
Anchovy
Potato
Vegetable
Ramps
Asparagus
Mayonnaise
Lemon Juice
Jerusalem Artichoke
Serves a Crowd
Grill/Barbecue

See what other Food52ers are saying.

msmely
LeBec Fin
Anne HarrisCabrera
kbobrowstrain

Recipe by: Elizabeth Stark

brooklynsupper.net

Popular on Food52

6 Reviews

Anne H. April 2, 2019

whats a ramp?

msmely May 19, 2019

It goes by many names but its binomial name is Allium ursinium. It's a wild-gathered allium available pretty much only in the spring and in certain regions. In some places it's been so over-foraged that it's been protected with legislation. Substitute with other alliums to your palate.

msmely May 19, 2019

Allium tricoccum, I made a mistake, sadly I can't delete or edit my previous comment...

msmely March 26, 2018

I didn't see a strong need to do the 1 minute par boil so I skipped it and things turned out just fine. Tossed the sunchokes and potatoes in some lemon juice as they were cut instead of soaking and then went straight in a 450F oven. Didn't have any asparagus on hand so I subbed in frozen haricots verts that I blanched instead of roasting, it added a nice textural contrast while we wait for asparagus to come up. (sooon) I didn't end up using all of the dressing. This was my first foray into sunchokes and I was sold. I ended up using about 240g of each sunchokes and potatoes, and 480 grams of haricots. Herbs ended up being scallion tops, parsley, and some basil.

kbobrowstrain March 24, 2016

This was delicious. I did peel the Sunchokes but it was a pain so next time I'll try not peeling them.

LeBec F. April 25, 2015

Elizabeth, this is a lovely lovely recipe, and I have one big suggestion:
Don't peel your sunchokes! There's absolutely no need. The skin is less than paper thin and has no flavor difference from the sunchoke meat itself (think carrots.) And the nutrients are concentrated in a vegetable's skin!!
Just rinse them well and you're set to go.
We grow sunchokes; they are super easy and tolerate poor soil. We mostly eat them raw, in our salads, but also roasted. Yay sunchokes! Native to NE No.America.