Sunchoke, topinambur or Jerusalem artichokes are the unusual knobbly looking root tuber with a sweet nutty flavour and crunchy white flesh.
While they could easily be taken for a potato in appearance, they are actually a member of the sunflower family and hail from Northern America.
The most remarkable difference being that they don't contain much starch but high amounts of inulin and can be enjoyed raw, unlike starch filled potatoes.
How to cook sunchokes?
There are a multitude of ways in which sunchokes can be used - it's all down to personal preference and exploration.
Sunchoke can be sliced thinly and made into a salad to harness their mild artichoke-like flavour. - try this recipe from epicurious.
Alternatively, they can be cooked in much the same way as potatoes or parsnips - exploit their earthy sweetness when they are roasted, try frying them and making chips or simply puréeing to make a delicious soup.
If you want to be more adventurous you could try pickling them or even having a go at making the German liqueur called Topinambur, made from sunchokes and a mix of herbs.
Here are some other unique ways of using sunchoke to inspire you on your edible journey exploring the hidden merits of this delicious tuber.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.