I had sunchokes (Jerusalem Artichokes) for the first time today. They are so yummy! I bought a few at my farmer's market after seeing the recipe for maple glazed lotus, sunchokes, etc. in TKD. I talked to the nice lady at the market and she told me how to prepare them in other ways. She said if I wanted to add them to stir fry to put them in at the end because they cook up super fast. I almost didn't believe her because they seem hard and look like big pieces of ginger root. But she was right. After a few days sitting on my kitchen table, they were getting soft and looked like they needed to be used up. I decide to throw them in with my morning greens- and am I ever glad I did!
I sautéed up a garlic clove in about a teaspoon of sesame oil, threw in chopped blue kale and then the chopped sunchokes. They looked like a cross between mushrooms and potatoes in the dish. They have a nice buttery flavor and complement the kale beautifully.