A close up of sunchokes aka Jerusalem artichokes for an ingredient article

SUNCHOKE WHAT? VEGETABLE ALERT

What exactly is a sunchoke? A sunchoke is most popularly known as a Jerusalem artichoke and is a tuber vegetable. It’s not from Jerusalem, it’s native to North America and it’s rich in inulin. As part of the Sunflower family, it derives its name from sun(flower) + (arti)choke. According to Food Network, the sunchoke is described as “nutty, sweet and crunchy” and looks like a ginger root.

Sunchoke is the ‘it’ vegetable emerging on restaurant menus. However, it is not a new ingredient. Over the last few years, it comes and goes in and out of favor during the fall and winter months. I can’t remember the last time I’ve eaten a sunchoke or for that matter if I’ve ever eaten one. Regardless, here are a few places sunchoke products are appearing…

Christopher Kostow of The Restaurant at Meadowood prepared a Sunchoke “granola” for Bon Appetit’s Do Your Part Dinners event on December 6, 2012. Lil Mikey from Chowhound enjoyed Ari Taymor of Alma’s “earthy sunchoke purée over a perfect egg yolk, and a salad of artichoke, grapefruit slivers, and baked wheat berries.” Gwynnett St. features Sunchokes with hazelnuts and Alpine cheese. ISA in Brooklyn, has been known to use it in dishes like Tartare – Sunchoke, Flax, Creme Fraiche, and Sunchoke Cream with Espresso and Dust. StarChefs.com chose the Sunchoke Soup, Potato, Shrimp, and Truffle Essence dish from Chef Chris Nugent of Goosefoot in Chicago, as one of the Top U.S. Dishes of 2012. Julia Moskin of The New York Times predicts that ‘Sunflower Power,’ which includes sunchoke, as one of the 10 Trends for 2013. Let’s see if sunchoke catches at this time.

Have you eaten any unique sunchoke dishes or prepared any unusual sunchoke recipes? Watch for more sunchoke products…

Intrigued and want more ingredient trends? Let Trendincite LLC custom-design a rooted trend excursion, unearthed marketing presentation, a down to earth newsletter or hire Amy Marks-McGee as a guest speaker.

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