Lemon-Thyme Sunchokes & Turnips

I opened my sad, mostly empty fridge this afternoon and realized that I had to use up some sunchokes and turnips that had been sitting in my fridge for a few days. I don’t even know what possessed me to buy these random ingredients, but I didn’t want them to go to waste. When I have to get crafty with leftover ingredients, its either totally awesome, or it is a complete shitshow. Luckily, this recipe is the former.

For those who are wondering what in the world a sunchoke is: Sunchokes ( aka Jerusalem artichokes) look like ginger, but in terms of texture and functionality, they’re a lot like potatoes – including an edible skin. They are earthier and have a nuttiness that is almost like a cross between a turnip and an artichoke (hence, the name). They’re really delicious and super easy to cook.

**For photo references, feel free to click on the red links**

Recipe makes 2-4 side servings


  • Approx. 250 grams of Sunchokes (Jerusalem artichokes)
  • Approx. 250 grams or 3 large Turnips
  • 2 cloves of garlic, finely chopped
  • 1 large lemon, halved and zested
  • 8 – 10 sprigs of thyme
  • 2 tbsp butter (remove for vegan)
  • 2 tbsp olive oil (4 for vegan)
  • 1 tsp sugar
  • 1 tbsp salt
  • pepper to finish
  1. Peel & dice the turnips (approx. 1″ dice), and peel & dice sunchokes approx. same size as the turnips (these cuts will be more rustic due to the unusual shape of the sunchoke).
  2. In a saute pan, melt 2 tbsp of butter and 2 tbsp olive oil on medium heat (4 tbsp olive oil for vegan version). Add the turnips, sunchokes, 4 sprigs of thyme, half of the lemon zest and 2 lemon slices. Saute on medium-high heat.
  3. Once the turnips and sunchokes start browning, add garlic, juice from 1/2 lemon, sugar, and leaves from additional sprigs of thyme. Continue to stir and brown. 
  4. Once the lemon juice has evaporated, turn down heat to medium-low, and add 4 tbsp of water
  5. Once the water has evaporated, it should be ready to serve. Test 1 turnip. If it is raw in the middle, add 3 more tbsp of water and continue to saute until they are cooked through
  6. Before serving, squeeze 2nd half of the lemon over the whole dish and garnish with remainder lemon zest. Enjoy 🙂


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