The first time I had heard of sunchokes was our first week in culinary school. We were making all the different types of soup, and instead of potato, we made a sun choke soup - an absolutely luscious and creamy treat.
However, if you just want to try this vegetable, I’d recommend making these like the classic smashed potatoes. Trust me - these are so good, you’ll want to give them a try.
Preheat the oven to 425F.
Bring a medium pot of water up to a boil. Scrub the sun chokes to remove any excess dirt on the skin. Cut into 2” pieces, and boil in salted boiling water until fork tender.
Let the sun chokes cool, and smash them with the bottom of a mug or cup. Drizzle the sun chokes with olive oil, kosher salt, and pepper, and bake golden brown.
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