Sunchokes, also called Jerusalem artichokes, are knobbly tubers with a sweet, nutty flavor somewhere between potato and artichoke heart. Mashed, they're silkier and more interesting than plain potato.
A few potatoes in the mix give the mash body, and a whole bulb of roasted garlic makes it rich. Serve it anywhere you'd serve mashed potatoes, especially with a mushroom gravy like the one for our stuffed acorn squash.
The original Princess Tofu blog published a sunchoke recipe back in 2012, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Potato: celeriac for a lighter, more aromatic mash.
- Hazelnuts: toasted walnuts or crispy sage.
Tips for success
- Drop peeled sunchokes into lemon water to stop them browning.
- Drain very well; sunchokes hold water.
Variations
- Soup: loosen leftovers with stock for a quick soup.
- Roasted: roast sunchoke halves instead and serve with gravy.
Recipe
Mashed Sunchokes (Jerusalem Artichokes) with Roasted Garlic
Prep15 min
Cook40 min
Total55 min
MakesServes 4 as a side
Ingredients
- 1 garlic bulb
- 1 tsp olive oil
- 750 g (1⅔ lb) sunchokes, scrubbed and cut into chunks
- 250 g (9 oz) floury potatoes, peeled and cut into chunks
- 3 tbsp vegan butter
- 60 to 100 ml (¼ to ⅓ cup) warm oat milk
- 1 tsp fresh thyme leaves
- Salt and black pepper
- 2 tbsp toasted hazelnuts, chopped
Method
- Heat the oven to 200°C (400°F). Slice the top off the garlic bulb, drizzle with oil, wrap in foil and roast for 35 to 40 minutes until soft.
- Meanwhile, boil the sunchokes and potatoes in salted water for 15 to 20 minutes until very tender. Drain well and steam dry for 2 minutes.
- Squeeze the roasted garlic out of its skins into the pan.
- Mash with the vegan butter, adding enough oat milk to make it smooth and creamy.
- Stir in the thyme and season well. Serve topped with hazelnuts and an extra knob of vegan butter.
Notes
Browned butter: melt the vegan butter until it smells nutty before mashing, for extra depth.
Storage: keeps 3 days in the fridge. Reheat with a splash of oat milk.
FAQ
When are sunchokes in season?
Late autumn through winter.
Can I eat sunchokes raw?
Yes, thinly sliced in salads. They're crunchy and nutty, like water chestnut.
Do I need to peel sunchokes?
No. Scrub them well and leave the thin skin on, or peel them for a paler, smoother mash.
Why add potato?
Sunchokes alone make a very soft, loose purée. A little floury potato gives it more body.
Are sunchokes related to artichokes?
No. Despite the name, they're the tubers of a type of sunflower.