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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.
Try this chef's playful take on miniature baked potatoes, in these decadent crunchy skinned and creamy filled bijoux parcels of deliciousness.
Jeruslem artichokes also make a wonderfully delicate and satisfying soup.
Try making some jerusalem artichoke chips for an elegant and crunchy side - perfect with roast meat.
This unusual chef inspired recipe will have you cooking jerusalem artichoke in new and interesting ways.
A jerusalem artichoke sauce compliments brings this complex dish together, courtesy of famous Italian chef Moreno Cedroni.