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3 Sunchoke recipes will make you rethink this fall veggie

Have you ever had a sunchoke? I hadn’t either until I pitched these recipes. And now I can’t believe I waited this long to have one. A sunchoke, aka a Jerusalem artichoke, is a root vegetable that funnily enough doesn’t taste or look anything like a regular artichoke. In fact, it’s more like a carrot than an artichoke, but with a more bitter and sweet flavor. Its flavor and texture make it perfect for these three hearty fall dishes.

What makes the sunchoke such a fantastic addition to these fall recipes is how versatile it is. Mixed into a casserole, stirred into a soup or chopped onto a pizza, it’s the perfect partner to your other favorite seasonal fall vegetables.

1. Brussels sprouts, sunchoke and hamburger macaroni and cheese casserole recipe

Brussel sprout, sunchoke & hamburger macaroni and cheese casserole

This cheesy casserole is a great one-pot dinner that uses sunchokes, Brussels sprouts and hamburger beef in a whole new way. Plus, it’s a great way to get your kids to eat their veggies.

Serves 8

Prep time: 30 minutes | Cook time: 30 minutes | Total time: 1 hour


  • 2 cups cooked macaroni noodles
  • 1 pound lean ground beef
  • 2 tablespoons olive oil
  • 2 cups Brussels sprouts
  • 1/2 pound sunchokes, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded mozzarella cheese
  • 3/4 cup Parmesan cheese
  • 3/4 cup breadcrumbs
  • 1-1/2 tablespoons Italian seasoning
  • Salt and pepper


  1. Preheat the oven to 425 degrees F. Into a large roasting pan, toss the Brussels sprouts and sunchokes. Drizzle the tops with olive oil, salt and pepper. Roast for about 25 minutes or until softened and browned.
  2. Remove from heat, and chop the Brussels sprouts and sunchokes. Mix with the cooked pasta in a large bowl.
  3. Meanwhile, to a skillet, add the ground beef, and using a spatula, carefully break it up. Cook until browned, stirring occasionally, for about 6 to 7 minutes. Drain the fat from the skillet, and set aside.
  4. To make the sauce, heat the butter in another skillet over medium-high heat. Whisk in the flour until the mixture is thick like a paste. Add in the milk, and whisk until thick and creamy (about 5 to 6 minutes or until the sauce coats the back of a spoon). Remove from heat, and stir in the cheeses, Italian seasoning, salt and pepper.
  5. Mix the pasta and vegetables with the sauce.
  6. Reduce the oven heat to 350 degrees F. Grease a large casserole dish with nonstick cooking spray. Layer 1/2 the macaroni in the casserole dish. Top with ground beef, and then top with the remaining pasta. Sprinkle with breadcrumbs, and add more salt and pepper.
  7. Bake for about 25 to 30 minutes or until browned on top. Add more chopped Brussels sprouts to the top for garnish, and enjoy.

2. Sunchoke and spinach baked potato soup recipe

Sunchoke and spinach baked potato soup

If you can’t get your kids to eat their veggies, then stick those veggies into soup. It’s the only way I can get my picky husband to eat them! If you want, sub in kale for the spinach.

Serves 6

Prep time: 15-20 minutes | Cook time: 25 minutes | Total time: 40-45 minutes


  • 2/3 cup butter
  • 2/3 cup flour
  • 4 cups milk
  • 3 cups heavy cream
  • 4 large russet potatoes, peeled and cubed
  • 4 green onions, chopped
  • 2 cups thawed spinach
  • 1 cup roasted sunchokes, chopped
  • 1-1/4 cups mozzarella cheese
  • Salt and pepper
  • Fresh herbs, for garnish


  1. In a large Dutch oven, heat the butter over medium heat. Add the flour, and stir to combine until the mixture resembles a thick paste. Gradually stir in the milk and cream, whisking well after each addition, until thickened. Stir in the salt and pepper.
  2. Stir in the potatoes, onions, spinach and roasted sunchokes to combine. Bring the mixture to a boil, stirring constantly.
  3. Reduce the heat, and simmer for about 7 to 10 minutes. Mix in the cheese, and remove from heat. Serve with chopped herbs.

3. Sunchoke and butternut squash pizza recipe

Sunchoke and butternut squash pizza

Adapted from Food & Wine

There’s truly nothing better than pizza, at least in my book. To make this your own, sub in your favorite root veggies in lieu of butternut squash.

Serves 8

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour


For the crust

  • 3/4 cups warm water (at least 100 degrees F)
  • 1 teaspoon active dry or instant yeast
  • 2 cups unbleached all-purpose flour
  • 1-1/2 teaspoons salt

For the toppings

  • 1/2 cup white pizza sauce
  • 1 pound sunchokes, chopped
  • 2-3 tablespoons olive oil
  • 1 large onion, chopped
  • 6 ounces defrosted spinach
  • 1-1/2 cups cubed butternut squash
  • 1 cup mozzarella cheese
  • 3 tablespoons Parmesan cheese


  1. Preheat the oven to 450 degrees F. Grease a large pizza stone with nonstick cooking spray.
  2. Place the squash, onion and sunchokes into a large roasting pan. Drizzle with olive oil.
  3. Roast for about 20 to 25 minutes, stirring halfway through, until the vegetables are softened and golden brown.
  4. In a large bowl, mix the yeast and warm water until it foams, about 10 minutes. Add the flour and salt, and stir until you get a soft dough.
  5. On a heavily floured surface and with floured hands, knead the dough until soft and elastic, about 4 to 5 minutes. Roll the mixture out into a thin crust.
  6. Spread the crust with the white pizza sauce. Top with mozzarella cheese. Add the roasted vegetables and spinach on top of the cheese, and sprinkle with Parmesan.
  7. Bake for about 15 to 20 minutes or until the cheese has melted and the crust is golden brown.

More hearty fall recipes

Tonight’s Dinner: Pork and chili stew
Slow Cooker Sunday: Middle Eastern-inspired lamb stew for fall
Apple cider turkey loin

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