Sunchokes

Store unwashed sunchokes in a cool, dark, humid place or in the crisper drawer of your refrigerator. For longer storage, you can peel, chop, and freeze them.

Scrub sunchokes well before using, as the skin is edible. If you prefer, you can peel them.

Sunchokes can cause gas for some people due to their high inulin content. Roasting or cooking them can help reduce this effect.

They oxidize and turn brown quickly once cut, so work with them quickly or submerge them in acidulated water (water with a squeeze of lemon juice or vinegar) until ready to cook.

Herbs: Rosemary, thyme, sage

Aromatics: Garlic, onion

Fats: Butter, olive oil

Proteins: Chicken, pork, fish

Dairy: Cream, Parmesan cheese

Other: Lemon, apples, mushrooms

Not washing them thoroughly enough, leading to gritty texture.

Peeling them unnecessarily; the skin is thin and edible.

Ignoring their tendency to cause digestive upset; start with a small serving if you're new to them.