Tuesday, June 2, 2009

Midday Meal :: Truffled Sunchokes

Casey’s tips:
To peel or not to peel: we like leaving the skin on as it gives a nice texture but feel free to peel.

Truffled Sunchokes

2 lbs sunchokes
2 tbl butter
2 tsp minced garlic
2 tbl truffle oil
2 tbl chopped parsley

Rinse the sunchokes well, Slice sunchokes into ¼ inch pieces. Melt butter on medium heat. Add garlic and cook for 1 minute. Add sunchokes. Cook for 5-7 minutes until fork tender. Remove from the heat. Toss with truffle oil and parsley.

Copyright © 2009 by Casey Solomon


  1. It's my first time here and I love the photos and recipes..

  2. I've never used sunchokes...Can you describe the flavor and texture?
    Pictures on this blog are as lovely as the recipes!

  3. I have never seen sun chokes. I wonder if they have them in a store here in the albany ny?

    Gorgeous photograph!

  4. Thanks ladies !
    Diann- i would describe sunchokes as a cross between a potato and an artichoke...they are slightly sweet and a little nutty in taste. hope that helps ? let us know if you try them !

  5. Thanks Thea- they're in season, so they just might have them at the reg. supermarket - they're often overlooked bc. they look like small potatoes ! also, try a local farmer's market, they would surely have them.

  6. Lovely blog! Hope to try some of your recipes when we hit our summer!

  7. I love sunchokes. I usually make them with oil and vinegar. Do you peel yours? This is the worst thing about the chokes is peeling them.

  8. Hi Linda- We don't peel them! it's a lot easier & adds a little texture too