Vegetables and How I Cook Them: Sunchokes

Sunchokes (aka Jerusalem artichokes) are the tuberous root of a variety of sunflower. They grow similarly to a potato. In early fall the leaves and flowers die back, having put all their energy into the crown of creamy brown, knobby roots beneath the soil. These roots are packed with micronutrients and inulin, a starch that has a low glycemic index so it won’t screw with blood sugar levels and therefore is suitable for diabetics. Inulin also promotes good gut health by feeding the flora of our digestive system—a good dinner choice after a round of antibiotics. But buyer beware: the positive effects of this flora feeding have also led to an apt nickname, fartichokes.