Sunchokes not tasting as expected?

December 7, 2015 8:21 PM

Bought some sunchokes/Jerusalem artichokes from local Korean megamart. Had never had them before. Internet said they'll taste nutty when cooked. Diced them and roasted - not nutty. Did I do it wrong or were my expectations off?

When it said nutty, I was thinking nutty like roasted brussels sprouts. They didn't get incredibly browned (because I had too much on the pan - was roasting cauliflower as well). Cooked at 400F for about 25 minutes, with just canola oil, salt and pepper. They were definitely cooked through, but they just kind of tasted like regular creamy potatoes. Would they have been nuttier if they had been better browned? Otherwise I'm a bit underwhelmed.

posted by agress to Food & Drink (12 answers total)

Best answer: Would they have been nuttier if they had been better browned?

Yes. They are also delicious raw, shaved thin (and peeled).
posted by feckless fecal fear mongering at 8:30 PM on December 7, 2015

Best answer: Yes I've always found them to be potato-like.
posted by littlewater at 8:33 PM on December 7, 2015

Best answer: They taste like potatoes to me as well.
posted by joan_holloway at 8:35 PM on December 7, 2015

Best answer: They just aren't really that delicious and nutty - IMHO - and I have eaten a fair amount of them - especially since they've been showing up in my CSA box.

PS: they are nicknamed "fartichokes" for a reason.
posted by latkes at 8:48 PM on December 7, 2015 [5 favorites]

Best answer: I think they're delicious, and kind of nutty, in a vegetable way, though on the whole I find them a much more delicate flavor than brussels sprouts. See if you can order them at a restaurant sometime; it may give you an idea of what they "should" taste like and whether you like them or not.
posted by toomuchkatherine at 9:23 PM on December 7, 2015

I find they are like some midway point between potato and water chestnuts.
posted by Trivia Newton John at 9:57 PM on December 7, 2015 [2 favorites]

After some googling it appears that 'water chestnut' generally refers to a different thing in the US, so take from my observation what you will.
posted by Trivia Newton John at 10:01 PM on December 7, 2015

I like to have a native guide, whenever possible, when I try a new food. Otherwise, if I'm not particularly impressed, I always wonder, "Did I get a bad one, or is that as good as it gets?"
posted by Bruce H. at 12:24 AM on December 8, 2015

Warning, the first time I had them I thought they were delicious, had a big helping of them and proceeded to have the worst case of trapped wind ever in my life. This is a thing.
posted by like_neon at 1:18 AM on December 8, 2015

Yes, when they're oven-roasted in such a way that they get a bit browned, the sugars caramelize, and emphasizes that they're sweeter than potatoes. Try again with less crowding. I think they are super tasty.

ps - If you plant one in your garden you will have more than you can eat next year. (ask me how I know!)
posted by aimedwander at 8:55 AM on December 8, 2015

Deep frying also gets them nice and browned. Note: if you really want to get a lot of colour on sunchokes, you need to cook them--like you'd boil potatoes before roasting. Best done in their skins to maintain integrity (skins are edible just like potatoes).

My favourite treatment of them that I've done personally is to dice, and then make a hash with Montreal smoked meat, or smoked ham hock. Serve under a nice firm fish--I used halibut.
posted by feckless fecal fear mongering at 11:02 AM on December 8, 2015

When I sliced 'em with a mandoline and fried 'em, they came out a bit nuttier than potato chips. When I boiled 'em and mashed 'em with potatoes, they added a little sweetness. When I had 'em shaved on a salad, they were nuttier than the greens and much better than shaved potatoes would have been. I've also had 'em as flash-fried chips with sesame and poppy seeds, which really brought out the nuttiness.

They're basically starch with a bit of minerality, with less fat and more protein than potatoes have. (Less sodium naturally; more iron and copper.) They're really versatile, though I tend to think that they're only rarely worth paying a premium for — every so often, somebody decides that they're a super food and the farmer's market prices spike. Because they're so fiddly to deal with compared to a potato (knobs mean smaller slices), I tend to think they should be less per pound. When they're cheap, they're a pretty nice detail to feature.
posted by klangklangston at 2:07 PM on December 8, 2015