Maple-Sage Roasted Vegetables

Sunchokes are hardy little tubers also known as Jerusalem artichokes. However, despite the name, this plant did not originate from Jerusalem. Sunchokes are a native plant that grows in well-drained soil thought to have originated in northeastern North America. Sunchokes have been cultivated by American Indians for centuries by many tribes across the continent and are regarded as a very nutritious and healing crop. They are essentially the roots of sunflower plants.

As a wild plant, they can be found growing along old railroads, in fields, and along roadsides. They grow easily in our Nebraska climate and bloom late in the season, usually September into October. Harvesting of sunchokes usually occurs after the first hard frost, although the tubers can remain in the ground over the winter in natural cold storage. Well-established plants can produce up to 75-200 tubers per plant! After harvesting, it is best to place the stalks back over the garden bed to help prevent weeds from spouting the next spring and they will help feed the soil as they decompose. Although these can be found in nature and can easily be grown and harvested, they are also offered at a variety of grocery stores.

Sunchokes are similar to potatoes and have a fresh, earthy flavor. They look like knobby little potatoes or ginger root, with a white flesh covered in a thin brown skin. Sunchokes are very versatile and can be prepared in a variety of ways including slicing thin and added to stir-fries or salads or preparing similarly to potatoes by boiling or baking and adding to casseroles and soups. They are very high in fiber and have a low glycemic index (they do not spike blood sugar). They are also a great source of iron and potassium.