This recipe was written by Stephanie Searor, MS RD LDN
Sunchokes look like a cross between a knob of ginger and a potato. They are actually the tuberous root part of a species of sunflower! They are sometimes referred to as “Jerusalem artichokes” which is not correct; they are not part of the artichoke family, and have nothing to do with Jerusalem. They are in season from late fall through spring.
Sunchokes are nutty and delicious, cook quickly (but can also be eaten raw), and have been used as an alternative for starchy potatoes. If you are practicing a low carbohydrate lifestyle, want to try a new vegetable, or just need an excuse to break out your sous vide circulator, look no further!
This recipe showcases the soft, creamy texture of sunchokes, balancing them with buttery, umami-rich Parmesan. It’s an easy recipe to cook for a crowd, or just for two.
Sous Vide Parmesan Sunchokes Recipe
5 minutes prep time
65 minutes total cook time
- 2 pounds sunchokes, rinsed (peel can be left on!)
- ¼ cup extra virgin olive oil
- 6 cloves raw garlic, smashed
- salt and pepper to taste
- ¼ teaspoon grated nutmeg
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Prepare the sous vide circulator in a large container of water, and set to 190 degrees Fahrenheit.
- Toss the sunchokes with olive oil, salt, pepper, and garlic, and transfer to a vacuum bag or zip top bag.
- When the water is ready, submerge the sunchokes. Cook for one hour.
- Once the sunchokes are finished, remove from the bag, leaving as much of the liquid behind as possible. Toss with the Parmesan cheese, nutmeg, and parsley, and any additional salt and pepper.
Sous Vide Parmesan Sunchokes Nutrition Information
Nutrition information gathered from Nutrium. Nutritional information may vary depending on ingredients used.