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Red Sunchokes are the root stem of a variety of sunflower that produces small, yellow flowers. The red cultivars of the Sunchoke may not be as common as the tan-skinned variety, which dates back to the times of European conquest of North America. Red Sunchokes are medium-sized, cylindrical tubers said to be less bumpy and knobby than their lighter beige-skinned relatives. Some tubers may be irregularly shaped, while others may take a more rounded, tear drop shape. The less bumpy shape makes Red Sunchokes a bit easier to peel with less waste. While the skin may be anywhere from red-tinged to a violet-red, the flesh of the Red Sunchoke is an ivory white. The flesh is crisp with a texture similar to a water chestnut or salsify. Sunchokes have a sweet, nutty flavor.
Seasons/Availability
Red Sunchokes are available year-round with a peak season in the fall through the winter.
Current Facts
Red Sunchokes are a variety of tuber, botanically known as Helianthus tuberosus. Red Sunchokes are a maroon cultivar of the ‘sunroot’ as it was known to Northeastern Native Americans in the 1600s. Sunchokes are one of the few vegetables to travel back to Europe with the explorers from North America to have a lasting effect on European cuisine. The red varieties tend to be of French origin. In France, the Sunchoke is referred to as Topinambour.
Nutritional Value
Sunchokes are rich in inulin, a starch-like carbohydrate that is diabetic-friendly. It is what gives the Sunchoke its underlying sweetness. Sunchokes are also high in fiber and iron, and have more potassium that most other vegetables.
Applications
Depending on the age and the variety of Red Sunchoke, it can be prepared with or without its skin. Scrub the skin under water to clean; some varieties have a thinner skin which can be rubbed off with one’s thumb. Sunchokes can be roasted or baked, sliced or julienned. Slice raw Red Sunchokes and serve with crudité and creamy or oily dips. Use the red-hued tubers as a substitute for potatoes in most recipes; roast alongside carrots and celery with meats or chicken, or boil and served mashed or as a soup. Red Sunchokes can be kept in the refrigerator for up to a month when wrapped in plastic.
Ethnic/Cultural Info
In Baden-Württemberg, Germany, 90% of the Sunchokes crop is used to make a famous spirit called “Topinambur” or “Rossler,” a ‘Jerusalem artichoke brandy’ that has been made since the 19th century. The name “Jerusalem artichoke” arose from a corruption of the name ‘Girasole Articiocco’, which is what the newly discovered vegetable was called in Italian when it was handed out from the garden of Cardinal Farnese in Rome who grew them in his garden in 1617, after receiving them from the Pope. It is said that all newly discovered plants from the New World were presented to the Pope, where he in turn would present them to friends and “favorites” to cultivate.
Geography/History
The name Sunchoke is derived from the Native American ‘sunroot’ which was the simple name for the sunflower that produced edible tubers. Discovered on an expedition to what is now the Northeastern United States and Canada, Samuel de Champlain sampled the root in Cape Cod in 1605 and is said to have described them much like artichokes. Sunchokes found popularity in Europe before potatoes pushed them out of favor. In Italy they were called Girasole articiocco and in France, Topinambour (which is also the name of a Brazilian tribe, though any connection is uncertain). The tubers were made popular again during war time during rationing, when easy to cultivate root vegetables were part of many meals. There are several maroon varieties of Sunchoke that lay claim to the ‘Red Sunchoke’ title, like 'Sakhalinski Rouge,' 'Red Fuseau,' ‘Gerard,’ and 'Violet de Rennes.' These red varieties are often available from seed companies and garden suppliers, though Red Sunchokes are being grown by more small farms and are finding popularity among chefs and in restaurants. Today, Sunchokes are mainly cultivated in the south of France and parts of temperate North America and they can be found at farmers markets and in specialty food stores.
Red Sunchokes are available at the farmers market in Paris…Red Sunchokes are the root stems of a sunflower variety that produces small yellow blooms. They are medium-sized, cylindrical tubers often less bumpy and knobby than their tan-skinned counterparts, which makes peeling easier with minimal waste. Their red-tinged to violet-red skin encases ivory white flesh with a texture akin to water chestnuts or salsify, offering a sweet, nutty flavor.
Mercato Trionfale
Via Andrea Doria, 00192 Roma RM
Red Sunchokes: You can use Red Sunchokes as a substitute for potatoes in most recipes. They can be roasted, baked, boiled, or mashed, making them versatile for soups or side dishes. For raw preparations, slice them thin and pair with dips like creamy hummus. These tubers can last up to a month in the refrigerator if wrapped in plastic, offering both long-term usability and flavor-packed adaptability.
Borough Market , London…Red Sunchokes made their way to Europe with explorers from North America and significantly influenced European cuisine. This maroon-hued tuber, botanically known as Helianthus tuberosus, was first cultivated by Northeastern Native Americans in the 1600s. French varieties of the Sunchoke are particularly prominent, where they are called "Topinambour." They are rich in inulin, fiber, iron, and potassium, offering both nutritional and culinary benefits.
Red Sunchokes in Berlin…..Red Sunchokes have a rich history, with their name originating from the Native American term "sunroot." First encountered by Samuel de Champlain in 1605, they were once popular in Europe before potatoes dominated. Varieties like 'Sakhalinski Rouge,' 'Red Fuseau,' ‘Gerard,’ and 'Violet de Rennes' are gaining culinary interest, especially among chefs. Mainly grown in southern France and temperate North America, they are now featured in farmers markets and specialty food stores.
Stoney Plains Organic Farm
3808 163rd Ave SW Tenino WA 98589
(360) 352-9096
Sunchokes: In Baden-Württemberg, Germany, around 90% of the Sunchokes crop is used to produce “Topinambur” or “Rossler,” a type of Jerusalem artichoke brandy. This tradition traces back to the 19th century. The term "Jerusalem artichoke" is derived from the Italian name ‘Girasole Articiocco,’ introduced in 1617 after plants from the New World were gifted to the Pope and then cultivated by Cardinal Farnese in his garden.
Stoney Plains Organic Farm
3808 163rd Ave SW Tenino WA 98589
(360) 352-9096
Red Sunchokes, a root stem of a sunflower variety, are notable for their crisp, ivory-white flesh and sweet, nutty flavor. Their skin, which ranges from red-tinged to violet-red, encases a texture reminiscent of water chestnuts or salsify. Unlike the bumpier tan-skinned variety, Red Sunchokes are smoother, making them easier to peel with less waste. These medium-sized tubers originated in North America and were known as far back as the European conquest era.
Windfall Farms
Montgomery, NY
New York red Sunchokes !...Red Sunchokes can be used in various recipes and prepared with or without their skin, depending on their age and variety. These tubers can be roasted, baked, sliced raw, or mashed. They make an excellent substitute for potatoes and pair well with carrots, celery, meats, or chicken. To store them, wrap in plastic and refrigerate to keep them fresh for up to a month.
Chegworth Valley
Fresh red Sunchokes…Red Sunchokes are a maroon cultivar of Helianthus tuberosus, historically known as 'sunroot' among Northeastern Native Americans in the 1600s. They made a lasting impression on European cuisine after being taken back by explorers. Rich in inulin, a diabetic-friendly carbohydrate, they also provide high fiber, iron, and more potassium than most vegetables. French in origin, they are called Topinambour in France.
Rungis
Transportweg 34, 2991 LV Barendrecht
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031-0180-617-899
Red sunchokes!! Nicely done France. At Rungis…Red Sunchokes are a variety of sunchoke, also known as Jerusalem artichokes, a tuber initially discovered in North America and brought to Europe in the early 1600s by Samuel de Champlain. Several maroon-hued varieties, such as 'Red Fuseau' and 'Violet de Rennes,' are gaining a culinary following. While sunchokes briefly fell out of favor, they regained popularity during wartime rationing. Today, they are farmed in southern France and temperate regions of North America.
Ted’s Veg Stall
Fresh Red Sunchokes! Sunchokes have a rich cultural history. In Baden-Württemberg, Germany, 90% of the crop is used to produce “Topinambur” or “Rossler,” a Jerusalem artichoke brandy that dates back to the 19th century. The name “Jerusalem artichoke” evolved from the Italian term "Girasole Articiocco" given to these plants in 1617, when they were shared from the Pope’s garden in Rome, as part of a tradition to gift New World plants to close friends and allies.
is easiest, three is harder.
