This post has been republished with permission from Bite Size Wellness

We might give up potatoes in place of the earthy tasting tuber known as the sunchoke. Also known as a Jerusalem artichoke, the sunflower root is making its way from the restaurant menu into the home kitchen. Sunchokes look like the cousin of ginger root. They’re small and knobby and have a smooth-ish light brown exterior. But inside, you will find flavors similar to chestnuts or jicama. Although available year-round, prime season for the edible sunflower root is spring because the roots are dug up now before the plant has fully blossomed.

Not only are they tasty, but the sunchoke also offers some pretty great health benefits. Sunchokes are rich in inulin which is a carbohydrate linked with good intestinal health. Plus they are high in iron, vitamin C, phosphorus and potassium. Sunchokes are low in calories and contain no fat making them a succulent treat for a healthy lifestyle.

Sunchokes can be used the same way you use potatoes. You can mash them, fry them and roast them. You can peel them or leave their skin on. They are delicious when diced, sliced or pureed. But unlike potatoes you can actually enjoy sunchokes raw. They have a sweet, mild flavor that can easily get lost in dishes that have other strong flavors, so we recommend trying these dishes that highlight the Jerusalem artichoke:

Have you ever tried sunchokes? What do you think?

Feature image: avlxyz via photopin cc

The author of this post is a guest writer for Healthy Way to Cook. If you are interested in contributing an article for publication on our site, please contact our editorial director at [email protected].