Sunchokes: Raw

Sunchokes are delicious raw and add a nice water chestnut–style crunch to winter dishes. The key is to shave them very thinly. I generally use a mandoline to shave wafer-thin pieces, but a sharp knife and deft hand will work just as well. For serving raw, look for very firm roots, and be sure to scrub between all of the little knobs where the dirt hides. I never bother to peel a sunchoke, making a good scrub even more necessary. Don’t hesitate to pull out an old toothbrush; it may feel unduly meticulous but makes quick work of that nitty-gritty.