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
- 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).
- 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.
- 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.
- Once the lemon juice has evaporated, turn down heat to medium-low, and add 4 tbsp of water
- 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
- Before serving, squeeze 2nd half of the lemon over the whole dish and garnish with remainder lemon zest. Enjoy 🙂