Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish.
Chi gu is also known as Chinese Arrowhead and cigu, it is botanically classified as Sagittaria sagittifolia -
Inventory, 20 lbs : 3.00
This item was last sold on : 01/30/15
Sunchokes can be available year-round, but may be in short supply during summer. Sunchokes offer a sweeter flavor in fall and winter.
Once strictly a specialty food, this vegetable is now becoming more widely available in markets everywhere.
Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish. Sweet and quite delicate, the crisp, white flesh has almost a sweetly fresh nutty taste with subtle hints of artichoke heart and salsify. Ivory and crunchy, the chewy texture is quite similar to jicama or a water chestnut.
Containing more than three times the iron as an equal serving of broccoli, sunchokes offer a generous amount of the carbohydrate inulin, plus vitamin B and vitamin C. Because of their generous amount of inulin, this vegetable is tolerated well by diabetics. Four ounces contains about 60 calories.
Sunchokes are often cooked in combination with other root vegetables. Diced sunchokes and add to diced potatoes and onions, cook in broth and puree into soup. Sliced thinly and sautee with onions and garlic until browned. Cover sliced sunchokes with vinegar, salt and mustard seeds, then let sit up to a week to pickle. Saute diced sunchokes in butter until brown, add cream, then puree and toss with cooked spinach for "creamed spinach". Depending on freshness when purchased, raw sunchokes can be stored one to three weeks. Refrigerate cooked sunchokes; use within two days.
An overnight success, sunchokes became part of the French larder at the beginning of the seventeenth century. The sunchoke is a main ingredient in Algerian recipes for couscous.
Known as the Jerusalem artichoke since the seventeenth century, fairly recently it has finally been more appropriately referred to as the "sunchoke". A member of the sunflower genus, Helianthus tuberosus, the original Native American name of "sun root" is said to be the most appropriate.
Restaurants currently purchasing this product as an ingredient for their menu.
|ARHE Cuisine Corporation||San Diego CA||619-564-8970|
|Table 926||San Diego CA||858-539-0926|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
|Bleu Boheme||San Diego CA||619-255-4167|
|Georges at the Cove||San Diego CA||858-454-4244|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Urban Solace||San Diego CA||619-295-6464|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Solare Ristorante Lounge||San Diego CA||619-270-9670|
|The Bellows||San Marcos CA||619-395-6325|
|Kettner Exchange||San Diego CA||312-415-5455|
|Waypoint Public||San Diego CA||619-255-8778|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|West Coast Tavern||San Diego CA||619-295-1688|
|Culinary Students||San Diego CA||619-296-3172|
|Barbarella||San Diego CA||858-454-7373|
|Brooklyn Girl||San Diego CA||619-296-4600|
|The Cork and Craft||San Diego CA||858-618-2463|
|Searsucker||San Diego CA||619-233-7327|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Fish Public||San Diego CA||619-281-4014|
|Roy's La Jolla||San Diego CA||858-455-1616|
|Cal A Vie||Vista CA||760-945-2055|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|The Wine Pub||San Diego CA||619-758-9325|
|Currant||San Diego CA||619-702-6309|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|Great Maple||San Diego CA||619-255-2282|
|Solterra Winery +Kitchen||Encinitas CA||760-230-2970|
|Burlap||San Diego CA||858 369 5700|
|Chef Luis||Chula Vista CA||619-395-6532|
Recipes that include Sunchokes. One is easiest, three is harder.
|Hortus||Vegan Ravioli with Sunchoke and Herb Filling|
|Anne's Food||Sunchoke Soup with Balsamico Braised Pork|
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