Ah, the Jerusalem artichoke—neither from Jerusalem nor an artichoke, but a knobby, sun-loving tuber that tastes like a cross between a potato and a water chestnut, with a subtle, nutty sweetness. It’s also called a “sunchoke,” which sounds much friendlier. And the best part? You get to dig for treasure.

The Great Sunchoke Dig

Grab a trowel, a basket, and some friends (or just a very patient dog who will “help” by digging holes elsewhere). Head to one of the many pick-your-own farms in the Netherlands—often in sandy soil, because these guys love to wander. You’ll see tall, sunflower-like plants with bright yellow petals. That’s your map.

Now, get your hands dirty. The tubers grow underground, spreading like shy, lumpy potatoes. Don’t yank the plant; gently loosen the soil around the roots. You’ll find pale brown, ginger-like knobs hiding there. Some are tiny, some are fist-sized. Take a mix—the small ones are sweetest raw, the big ones perfect for roasting. And yes, you will look like a mole. Wear old clothes. Soil under the nails is a badge of honor.

Pro tip: bring a bucket of water to rinse them on-site, because bringing a mud-caked basket into the car is a choice.

At Home: The Prep

Scrub them well. The skin is thin and edible, so no peeling required (unless you find a particularly dirty one that looks like it’s been on a hike). Slice off any knobby bits you don’t trust. Now, you have a versatile, mildly sweet root that does not store long in the fridge (use within a week), but which freezes beautifully if you blanch first.

Two Cooking Recipes (Because they’re vegetables, gloriously)

Recipe 1: Crispy Roasted Sunchokes with Rosemary & Garlic

  • Preheat oven to 200°C (400°F).
  • Halve or quarter the tubers (size matters—keep pieces uniform).
  • Toss with olive oil, sea salt, crushed garlic (3 cloves), and a handful of fresh rosemary leaves.
  • Spread on a baking sheet in a single layer. Roast 25–30 minutes, flipping halfway, until golden and crisp at the edges.
  • Finish with a squeeze of lemon and a flurry of Parmesan (optional, but come on).

Best side dish ever with roast chicken or a fried egg for a lazy dinner.

Recipe 2: Creamy Sunchoke & Leek Soup

  • In a large pot, sauté 2 sliced leeks (white part only) in butter until soft.
  • Add 500g sunchokes, peeled and chopped, plus 1 diced potato (for creaminess).
  • Pour in 750ml vegetable stock, bring to boil, then simmer 20 minutes until tender.
  • Blend until velvety smooth. Stir in 100ml cream, salt, white pepper, and a pinch of nutmeg.
  • Serve with crispy bacon bits or chives on top.

Grown-up soup that feels like a hug in a bowl.

One Cocktail Recipe (Because fruits get cocktails, but tubers deserve fun too)

The Sunchoke Sparkler

  • Juice 3 medium sunchokes (use a juicer or finely grate and squeeze through cheesecloth—you’ll get a milky, slightly sweet liquid).
  • In a shaker with ice, combine 45ml vodka, 30ml sunchoke juice, 15ml fresh lemon juice, and 10ml simple syrup.
  • Shake hard, strain into a chilled flute.
  • Top with sparkling wine or soda water.
  • Garnish with a thin slice of raw sunchoke and a lemon twist.

It’s earthy, bright, and just weird enough to impress your friends.