Parmesan Sunchoke Casserole and Don’t Be Afraid of Bizarre Root Vegetables!

Hi everyone. Have you ever heard of a sunchoke? I hadn’t either until my Vegetable coop sent me some. I had not only never seen one, I had never heard of one. Anyhoo, as I did not want them rotting in my fridge, I simply googled them and instantly found out how to cook them. They are basically potatoes that taste like artichokes but with no relation to the artichoke (except they are both related to Daisies I read-weird).

How great that you don’t have to go digging for all the artichoke goodness? The only drawback is that they are a bit nobby shaped which makes peeling a bit challenging.

Here’s a recipe that can be made just like a potato casserole but with sunchokes. I hope you like it and PLEASE, take advantage of google if you are baffled by a food.
P.S. I also used google to find this old favorite song about Shiloh,same name as my new dog. Any Neil Diamond fans out there?

Easy Parmesan Sunchoke Casserole:
11:25 started-12:08, broiler X5 minutes
3 cups sliced, peeled sunchokes (about 16 small ones sliced)
1/2 cup whole wheat bread crumbs
2 TBS melted butter
1/2 tsp salt
pepper to taste
1/2 cup Parmesan cheese , grated

In a small to medium casserole dish, mix together breadcrumbs, melted butter and sliced sunchokes. Add in the salt and pepper and top with the grated Parmesan.
Cover with foil and bake in a preheated 450 degree oven for 35-40 minutes or until sunchokes are tender.
Remove the foil and place under broiler for 5 minutes. Serve hot.


2 Responses

  1. Hi Alma! We had sunchokes last night for the first time in a cooking class we went to. The chef said you don't have to peel them…and we ate them sliced about a 1/4 inch thick (no thinner) in a pan with a little butter til browned on both sides. Add a little salt and they are yummy! Too funny that we both learned about sunchokes at the same time.

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