Smashed sunchokes & Herby Mustard Vinaigrette

Sunchokes are an amazing little tuber! High in protein, rich in fiber and a great source of potassium this unique vegetable shouldn’t go unnoticed.
— An & Kaitlyn

This is one of our favorite ways to prepare them. Boiling the chokes keeps them nice and tender while frying them gives them a nice little crunch.  Keep it fresh with tons of herbs and a light dressing and you wont be dissapointed.


  • 1 pound sunchokes

  • Sunflower oil to fry

Herby Mustard Vinaigrette

  • 2 TBS Dijon mustard

  • ½ cup olive oil

  • Juice of ½ lemon

  • 3tsp balsamic

  • Pinch of flaked salt

  • Cracked pepper

  • 2 TBS Fresh herb of choice ( We used Dill & Thyme)

  • 2tsp maple syrup


Herby Mustard Vinaigrette

Whisk all ingredients together and set aside.


Place sunchokes in a medium saucepan and cover with water

Bring to a boil and let simmer for 20 minutes the same way you would cook potatoes.

Once tender remove for heat, strain, and run under cold water.

Take individual sunchoke and smash by press down under you the palm of your hand.

Heat a cast iron skillet 1 inch (2,5 cm) of sunflower oil

Heat oil to 350°F (180°C) or until there is a slight ripple.

Place sunchokes in frying oil, fry until golden brown. (1 to 2 minutes)

Remove from oil and lay on a paper towel to remove excess grease.

Drizzle herby mustard vinaigrette






An De Smedt