Ever come across ginger-root-looking tubers called Jerusalem artichokes? Popularly also known as sunchokes, they are members of the sunflower family and are primarily a native to North America. Now a part of temperate area too, this root tuber is known for its fiber content and being low in carbohydrate, and are a great veggie option. Despite the name Jerusalem artichoke, they have no relation to Jerusalem and are not even artichokes per se. The name is believed to be a linguistic evolution of the Italian word 'girasole', which means sunflower. 

Also Read: Root Veggies: Here Is Why You Should Eat Them During Monsoon- Sumptuous Recipes Inside 

In the world of root vegetables, the sunchoke, scientifically termed Helianthus tuberosus is an incredibly versatile culinary wonder. Often overlooked due to its not-so-pleasing appearance, this edible tuber has a lot to offer. An earthy exterior, a delicate flavour profile and a plethora of culinary possibilities, it is a fabulous remedy for gastrointestinal issues. You can eat this thin, papery skin tuber as a raw veggie or make a hearty meal out of it. One of the greatest health benefits of this tuber is its power to upkeep the digestive system due to its prebiotic conent.

Also Read: Purple Yam: Health Benefits, Nutrition, And Recipes Of This Brightly Vegetable 

Culinary Applications Of Sunchokes  

Whether roasted and turned into a golden crisp, thinly sliced for salads, or pureed into a soup, sunchokes can be used in splendid ways. Their flavour profile is subtly nutty and earthy, with a hint of sweetness, making them adaptable to both savoury and sweet dishes and to a range of other recipes. Here is how you can use sunchokes:

 As Roasted Veggie: Sunchokes shine when roasted. You can toss them in olive oil and sprinkle with herbs. The result is crispy exteriors and creamy interiors, capturing the essence of the sunchoke's unique texture.

 In Salads: Sunchokes are a great addition to salads when thinly sliced and added raw. Their crisp texture and nutty flavour provide a delightful contrast to other leafy greens.

 In Soups: Pureed sunchokes contribute to the velvety texture of soups. Blending them with aromatic spices and a touch of cream will give you a delicious soup. 

 In Any Mashed dish: Try substituting or blending sunchokes with potatoes. The result is a dish with a distinct flavour profile and added nutrition to keep you in good health.

 To know more about the health benefits of this velvety tuber, foray into this Infographic: