Sunchokes Recipe
Served with goat cheese and chopped hazelnuts, highlighting subtle contrasts.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Method
Preparation
- 1
Clean the Sunchokes
Rinse the sunchokes under cold water to remove any dirt. Use a vegetable brush if necessary to scrub off any stubborn bits.
- 2
Peel the Sunchokes (optional)
Peeling is optional as the skin is edible. If desired, use a vegetable peeler to remove the skin. Cut the sunchokes into roughly 1/2-inch thick slices.
- 3
Prepare the Hazelnuts
If using whole hazelnuts, toast them in a dry skillet over medium heat for 5-7 minutes until fragrant. Let them cool, then chop coarsely.
Cooking
- 4
Cook the Sunchokes
In a large skillet, heat the olive oil over medium heat. Add the sliced sunchokes and sauté for about 10-15 minutes, stirring occasionally, until they are golden brown and tender. Season with salt and black pepper to taste.
- 5
Add Goat Cheese
Crumble the goat cheese over the cooked sunchokes in the skillet. Allow it to melt slightly, stirring gently to combine.
Serving
- 6
Plate the Dish
Transfer the sunchokes and goat cheese mixture to a serving plate. Sprinkle the chopped hazelnuts and fresh thyme (if using) on top.
- 7
Enjoy
Serve warm as a side dish or a light main course. Enjoy the subtle contrasts of flavors and textures!