Sauteed Sunchokes with Apple & Pancetta ♥

There are piles of arthritic-looking knobs of sunchokes (also called Jerusalem artichokes) at the farmers market right now. Like mums and falling leaves, they shout 'fall'.

So for a simple fall side dish, I paired the thin-cut slices with other fall favorites, apples and pancetta (some times called Italian bacon). Lovely!

How do you recognize sunchokes? They look like knobs of ginger, about the same size, too.

  • Do sunchokes need to be peeled? No, and a good thing since all the knobs would make that a fussy endeavor.
  • Do sunchokes need to be washed? Yes, carefully, for between the knobs are pockets of collected earth. Just break off the knobs to wash.
  • Must sunchokes be cooked? No, I like them raw, either grated (my favorite way, so far) or in chunks like a carrot.
  • I'll cook the sunchokes for awhile before adding the apples. These were a mite on the 'raw' side while the apples were quite soft.
Hands-on time: 10 minutes
Time to table: 25 - 30 minutes
Serves 4

2 thin slices pancetta, diced small
1 tablespoon butter
1/2 pound sunchokes, trimmed and carefully washed, sliced very thin
1 - 2 apples, peeled, quartered and sliced thin
Dash cinnamon
1 tablespoon cream
Salt & pepper to taste

Cook the pancetta until slightly crispy in a skillet, then set aside. Melt the butter in the same skillet. Add the sunchokes and let cook slowly til quite soft (my estimate is about 15 minutes), stirring often. Add the apple and cook til softened. Stir in cinnamon, cream and cooked pancetta, stir briefly until cream thickens slightly.

Per Serving: 109 Cal (32% from Fat, 8% from Protein, 60% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 17 g Carb; 2 g Fiber; NetCarb15; 14 mg Calcium; 2 mg Iron; 74 mg Sodium; 11 mg Cholesterol; Weight Watchers 2 points

  • Tower Grove's winter market schedule
    • November - April, the first Saturday of the month
    • St. John's Episcopal Church, 3664 Arsenal (just west of Grand, south of I44)

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Hrm...interesting combo of flavors you've got going on there

  2. This dish sounds super. I adore these things. Ever try making a sunchoke "vichysoisse" -- it's nutty and wonderful.

  3. I've never eaten a sunchoke. I should keep an eye out -- this dish sounds yummy.

  4. This is such a timely post, Alanna, as I got about a kilogram of Jerusalem artichokes from my mum's garden last night! Thanks!

  5. many people have not tried them...pity.

  6. Can you buy sunchokes at Schnucks or do you have to get them at a farmers market? By the way, St. John's Church is west of GRAND, not Kingshighway.

  7. Good catch with the intersection, Anonymous ... will fix. I've never seen them at Schnucks though occasionally at Dierbergs. I think the best bet, now, would be Soulard on Saturday. The Kruse booth (south building, east side, just outside the center area, now you're going to be checking my directional skills again!) is a good bet, so is the Scharf booth (north building, east side, toward the middle). Say hello with a name, some time!

  8. Oh boy, a new food to look for at the market on Saturday, plus the German butterballs from your previous post! Both recipes sound very good.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna