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Earth Eats: Real Food, Green Living

Brussels Sprouts And Sunchokes Aren’t Your Typical Veggies

Three recipes using two weird vegetables. The raw salad will make you see Brussels sprouts in a new way. And, two ideas for preparing sunchokes.

Sunchoke Puree And Fresh Brussels Sprouts Salad With Chef Daniel Orr

Photo: Andrew Olanoff/WFIU

This week, we’re talking about sunchokes (also known as Jersusalem artichokes) and a vegetable that’s frequently gotten a bad wrap: the Brussels sprout.

Sunchokes (Jerusalem Artichokes)

The Jerusalem Artichoke is neither from Jerusalem, nor does it look much like an artichoke…it’s actually a type of sunflower that grows in the eastern US and is cultivated for its tuber which is used as a root vegetable.

We have two recipes for you today, that both use the same set of ingredients (so you can just make one trip to the store and try out both preparations).

First, we start with a sunchoke soup and then move on to a sunchoke puree that makes an excellent topping for game, fish, or vegetarian dishes.

Sunchoke Soup

Sunchoke Soup

Photo: Andrew Olanoff/WFIU

A delicious soup made with sunchokes (or Jerusalem artichokes).


  • 2 ounces olive oil
  • 2 onions
  • 6 cloves garlic
  • 2 pounds sunchokes
  • 2 potatoes
  • 1 apple – peeled and cored
  • 5 sprigs thyme
  • 1 bay leaves
  • 3 quarts water
  • 1 cup cream
  • ¼ teaspoon nutmeg
  • salt and pepper to taste


  1. In a large pot on medium high, add the olive oil, onions, and garlic. Cook gently for about 3-4 min.
  2. Add herbs, sunchokes, potatoes, and water, simmer until veggies are very tender.
  3. Add the cream and bring to boil, then remove from the heat.
  4. Puree in blender until smooth. Pass through fine strainer.
  5. Season to taste then chill the soup in an ice bath.

Note: You can garnish this soup with crab meat or diced raw sunchokes.

Sunchoke Puree with Apple and Spices

Sunchoke Puree

Photo: Andrew Olanoff/WFIU

The final product: Creamy Jerusalem Artichoke Puree with Apple and Spices.


  • 1/2 pound sunchokes – peeled and cut into small pieces
  • 3/4 pound potatoess – peeled and diced
  • 1 apple – peeled and diced
  • water to cover
  • 3 tablespoons butter
  • 1/2 cup cream
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon minced garlic
  • pinch of sugar
  • pinch of salt
  • freshly ground pepper to taste


  1. Place sunchokes, potatoes and apple in a sauce pan and just cover with water.
  2. Bring to a boil and cook until both potatoes and sunchokes are tender.
  3. Drain and mash together with butter, cream, spices, garlic and seasonings.

  • Brussel Sprouts Salad: Ingredients and kitchen mandolin

    Image 1 of 4

    The ingredients include toasted sunflower seeds, red pepper flakes, scallions, and dijon mustard.

  • Brussel Sprouts Salad: Slicing the sprouts

    Image 2 of 4

    Chef Daniel Orr slices the Brussels sprouts thinly on a kitchen mandolin.

  • Brussel Sprouts Salad: Seasoning salad with salt and pepper for taste

    Image 3 of 4

    Add salt, pepper, and red pepper flakes to taste.

  • Fresh Brussels Sprouts Salad

    Image 4 of 4

    This recipe is a great way to experiment with eating Brussels sprouts raw.


  • 1 1/2 pound brussels sprouts, freshest you can find
  • 3 tablespoons extra-virgin olive oil
  • 2 – 3 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme leaves
  • 1/3 cup fresh scallions or chives, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced garlic
  • 1 1/3 cups toasted sunflower seeds
  • 1/4 cup parmesan cheese
  • pinch of red pepper flakes
  • salt and pepper to taste


  1. Shred the Brussels sprouts thinly using your sharpest knife or a kitchen mandolin.
  2. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss with the remaining ingredients being careful not to break up the sprouts too much.
  3. Taste and adjust the seasoning with salt and pepper.

Serves 4 – 6.

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Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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