This recipe was written by Stephanie Searor, MS RD LDN
Sunchokes, sometimes called Jerusalem artichokes (a misnomer), are the tuberous roots of a sunflower species. Resembling a mix between ginger and potato, they’re in season from late fall through spring. Their slightly nutty flavor and tender texture make them versatile: they can be eaten raw, roasted, mashed, or prepared sous vide as in this recipe.
These tubers cook quickly and offer a pleasant alternative to starchy potatoes. This sous vide method gently softens the sunchokes while preserving their creamy interior. Paired with butter-like olive oil, umami-rich Parmesan, and aromatic garlic and nutmeg, the result is an elegant yet simple side dish that works for a family meal or small gathering.
Equipment
- Sous vide immersion circulator (popular models include Anova or Joule).
- Container or large pot to hold the water bath; a sturdy container is useful for larger batches.
- Vacuum sealer and bags or heavy-duty zip-top freezer bags. If using a zip-top bag, use the water displacement method to remove air before sealing.
Sous Vide Parmesan Sunchokes Recipe
Serves 4
About 5 minutes prep time
Approximately 65 minutes total cook time
Ingredients:
- 2 pounds sunchokes, rinsed (peel optional)
- ¼ cup extra virgin olive oil
- 6 cloves garlic, smashed
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Directions:
- Fill your container or pot with water and attach the sous vide circulator. Preheat the bath to 190°F (88°C).
- In a bowl, toss the rinsed sunchokes with the olive oil, smashed garlic, salt, and pepper until evenly coated. Transfer the sunchokes to a vacuum bag or a heavy-duty zip-top bag and seal; if using a zip-top, use the water displacement method to remove air.
- When the water reaches temperature, submerge the sealed bag and cook for one hour, ensuring the bag stays fully submerged during the cook time.
- Carefully remove the bag from the water and open it, draining and discarding excess cooking liquid. Transfer the sunchokes to a serving bowl and toss with the grated Parmesan, nutmeg, and chopped parsley. Adjust seasoning with additional salt and pepper to taste.
Sous Vide Parmesan Sunchokes Nutrition Information
Nutrition information gathered from Nutrium. Nutritional values will vary based on exact ingredient brands and portion sizes.