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    Home » Recipes » Side Dishes » Creamy Ginger Scalloped Sunchokes

    LAST UPDATED: December 22, 2021 • FIRST PUBLISHED: May 6, 2019 By Toni Dash 55 Comments

    Creamy Ginger Scalloped Sunchokes

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Ginger Scalloped Sunchokes title image

    Sunchokes, or ‘Jerusalem Artichokes’, may not be the most well known vegetables but one bite of this Creamy Ginger Scalloped Sunchoke recipe and you’ll be hunting them down every winter and spring!

    Ginger Scalloped Sunchokes title image
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    Ginger Scalloped Sunchokes title image

    Years ago when I had started my locavore experiment I would strive to pick up unfamiliar produce at the Farmer’s Market to try.

    One of those finds was Sunchokes.

    As you might imagine from their appearance, I had no idea what they were, how to prepare them or how they would taste.

    With some research I found what may be my family’s favorite spring vegetable!

    When it’s Sunchoke season, be sure to grab a pound and try this Creamy Ginger Scalloped Sunchokes recipe.

    You’ll be craving it again next spring.

    Jump to:
    • What is a Sunchoke?
    • What do Sunchokes Taste Like?
    • When is Sunchoke Season?
    • How to Prepare 
    • How to Store
    • Creamy Ginger Scalloped Sunchokes recipe
    • Recipe Ingredients Notes
    • Where to Buy Sunchokes?
    • What is a Water Bath?
    • How to make Homemade Breadcrumbs
    • How to Make Creamy Ginger Scalloped Sunchokes recipe – Step by Step
    • How to Complete this Meal
    • Recipe
    raw sunchokes in bowl

    What is a Sunchoke?

    Also known as Jerusalem Artichokes (with no seeming roots back to Jerusalem from my research), are a root vegetable.

    Specifically they are the tuber of a variety of sunflower plant which is native to eastern North America and Canada.

    Sunchokes are known by many other names such as earth-apple and girasole (the Italian word for sunflower; meaning ‘turning to the sun’ as many sunflowers do as they grow).

    Fun  fact: the sunchoke was cultivated 400-500 years ago in North American and the Lewis and Clark expedition members ate them during their journey across the U.S. when provided by Native Americans.

    Raw Sunchokes or Jerusalem Artichokes on wood

    What do Sunchokes Taste Like?

    They look like a kissing cousin to a ginger root but with the consistency of a potato-water chestnut cross.

    Sunchokes have a mild flavor and a satisfying texture when cooked.

    When cooked they are still a bit firm like a potato before it’s fully cooked.

    When is Sunchoke Season?

    Sunchokes are available year round with the primary season in North American being September through April.

    In Colorado I’ve only found them in the spring and we now wait for them each year!

    ginger scalloped sunchokes

    How to Prepare 

    Sunchokes can be cooked much like potatoes; with or without the peel, roasted, sautéed, boiled.

    Unlike potatoes, they also can be eaten raw!

    How to Store

    Store in an airtight container in the refrigerator for up to 2 weeks.

    They should still be firm with no soft spots when preparing them to eat.

    Creamy Ginger Scalloped Sunchokes recipe

    This recipe is absolutely a family favorite.

    Rich flavors of ginger and garlic with a crunchy breadcrumb-pecan topping.

    The sunchokes are thinly sliced with a satisfying ‘mouth feel’ and crunch.

    Recipe Ingredients Notes

    ginger scalloped sunchokes labelled ingredients.

    The sunchokes are the only tricky ingredient to find in this recipe since they are not available all year long:

    • Sunchokes 
    • Heavy Cream
    • Ginger
    • Garlic Cloves
    • Kosher Salt
    • Black Pepper
    • Cornstarch
    • Bread Crumbs
    • Pecans

    Where to Buy Sunchokes?

    Check grocery stores with good quality seasonal produce.

    Whole Foods usually has them or their produce person can tell you when they are available or order some for you.

    Farmer’s Markets are also a great place to look.

    Scalloped Sunchokes with crunchy nut and breadcrumb topping in pan

    What is a Water Bath?

    A water bath is a method of cooking a recipe in a larger pan filled slightly with water rather than cooking it directly in the oven’s heat.

    It’s commonly used for recipes needing more moisture while they cook (like cheesecakes) or more gradual heating (recipes like custards, puddings or other dairy-based dishes).

    Due to the cream base of the sunchoke recipe, it cooks to perfection in a water bath.

    How to Make a Water Bath

    Once the sunchokes recipe is prepared in the casserole dish place it in a larger roasting pan.

    Fill the pan so the hot water reaches halfway up the side of the sunchokes recipe dish.

    TIP: in my experience it’s easiest to fill the roasting pan with water IN the oven rather than moving it (which risks spilling or splashing water into the sunchokes).

    Place the roasting pan with the sunhokes dish on an extended oven rack (carefully of course).

    Pour in the water and slide it into the oven to cook.

    making homemade breadcrumbs with mini chopper

    How to make Homemade Breadcrumbs

    Purchased or homemade breadcrumbs may be used for this recipe. Regular or gluten-free breadcrumbs too.

    The finished photos used homemade breadcrumbs and the process photos used purchased gluten-free Panko breadcrumbs.

    They are all delicious but making your own breadcrumbs is easy and a great way use up bread you might normally discard.

    Making breadcrumbs from scratch is very easy. It’s a great trick in the event you run out of purchased breadcrumbs too.

    Making Homemade Breadcrumbs – Easy Step by Step Instruction

    This method works for any type of bread (gluten-free or with gluten).

    Step 1: Toast slices of bread in a toaster using a higher setting, in a toaster oven or under the broiler (watching to ensure no burning). Allow to cool until they feel room temperature to the touch.

    Step 2: Break the toast into a few large pieces and process through a food processor, mini chopper or blender until achieving the desired crumb consistency.

    Step 3 (if needed): If the crumbs still have any moisture, spread the crumbs into a single layer on a rimmed cookie sheet and bake on 400 degrees for 5 minutes, shaking the pan halfway through. Crumbs should just begin to turn golden. Allow to cool fully before incorporating into a recipe or freezing in a sealed bag for future use.

    Scalloped Jerusalem Artichokes in pan with ingredients

    How to Make Creamy Ginger Scalloped Sunchokes recipe – Step by Step

    Please refer to the recipe card at the end of the blog post for specific measurements.

    STEP 1. Preparation

    Preheat oven to 400 degrees. Butter a 1 quart casserole or gratin dish (photo 1).

    Sunchokes recipe process photos collage 1

    STEP 2. Cook

    In a saucepan combine sunchokes, the cream, ginger, garlic, season with salt and pepper over medium heat, stirring constantly to prevent burning.

    Cook 5 minutes once hot to soften the sunchokes (photo 2).

    Mix the remaining cream with cornstarch; stir to fully combine (photo 3).

    Add to sunchoke mixture in saucepan and continue to cook 5-8 minutes longer until the mixture begins to thicken (photo 4).

    STEP 3. Make Topping

    In a small bowl combine the bread crumbs and pecans (photo 5).

    Sunchokes recipe process photos collage 2

    STEP 4. Bake

    Spoon the sunchoke mixture into the prepared baking pan (photo 6).

    Cover the top evenly with bread/pecan mixture (photo 7).

    Place the baking dish of sunchokes in a larger roasting pan. Fill with hot water to reach halfway up the side of the baking dish to create a water bath (photo 8).

    Bake until done when top becomes golden brown; about 20-25 minutes.

    Creamy Ginger Scalloped Sunchokes

    How to Complete this Meal

    Pair with roasted chicken or grilled meats.

    More Vegetable Recipes You’ll Love

    • Lemony Romanesco with Pine Nuts
    • How to Cook Artichokes and Tarragon-Chive Dipping Sauce
    • Balsamic Roasted Fall Vegetables with Sumac
    • Fresh Green Beans with Bacon and Sliced Almonds
    • Lemon Garlic Broccoli
    • Grilled Fava Beans with Balsamic Vinegar
    • Pick a side dish recipe!
    Scalloped Sunchokes spoonful

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    Recipe

    scoop of sunchokes in pan.

    Creamy Scalloped Ginger Sunchokes

    This ginger scalloped sunchoke dish is irresistibly good. Lightly crunchy sliced sunchokes in a creamy ginger sauce, topped with golden toasted breadcrumbs and pecans.
    5 from 27 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 -6 side servings
    Calories: 392kcal
    Author: Toni Dash
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    Ingredients

    • 2 cups peeled, sliced (1/8-inch thick slices) Sunchokes (approximately 1 1/4 pounds before peeling)
    • 1 cup Heavy Cream
    • 3 tablespoons freshly grated Ginger
    • 2 large Garlic Cloves , minced
    • ½ teaspoon Kosher Salt
    • ¼ teaspoon freshly ground Black Pepper
    • 1 ½ teaspoon Cornstarch
    • ¾ cup dried Bread Crumbs*
    • ¼ cup diced Pecans

    Instructions

    • Preheat oven to 400 degrees. Butter a 1 quart casserole or gratin dish.
    • In a saucepan combine sunchokes, ¾ cup PLUS 2 tablespoons of the cream, ginger, garlic, salt and pepper over medium-low heat, stirring constantly to prevent burning. Let cook 5 minutes once hot to combine all flavors and soften the sunchokes.
    • Mix the remaining 2 tablespoons of cream with cornstarch; stir to fully combine. 
    • Add to sunchoke mixture in saucepan and continue to cook 5-8 minutes (over medium-low heat) longer until the mixture begins to thicken.
    • In a small bowl combine the bread crumbs and pecans and stir to fully mix together.
    • Spoon the sunchoke mixture into the prepared baking pan. Cover the top evenly with bread/pecan mixture.
    • Place the baking dish of sunchokes in a larger roasting pan. Fill with hot water to reach halfway up the side of the baking dish to create a water bath.
    • Bake until done when top becomes golden brown; about 20-25 minutes. NOTE: if the topping begins to over brown, place foil on top and continue cooking.

    Video

    Notes

    *To make homemade bread crumbs: Toast bread and process into crumbs in a food processer or mini chopper. Extra bread crumbs may be sealed and frozen for future use.
    Recipe adatped from About.com

    Nutrition

    Calories: 392kcal | Carbohydrates: 32g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 465mg | Potassium: 453mg | Fiber: 2g | Sugar: 8g | Vitamin A: 890IU | Vitamin C: 4.1mg | Calcium: 93mg | Iron: 3.7mg
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: April 29, 2011

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    Reader Interactions

    Comments

    1. Gwenevere says

      May 02, 2011 at 2:51 pm

      They look good enough to eat whether I know what they are or not, but now I know what they are, so I have a better chance at finding them in the produce section. 🙂

      Reply
    2. Karen Harris says

      May 02, 2011 at 1:49 am

      I'm going to have to come to the Boulder farmers' market sometime as ours was a HUGE disappointment today. Fingers crossed it's just too early and all the good stuff is on its way. Your sunchokes look wonderful. I have been having a great time cooking with my green garlic all weekend. You have inspired me.

      Reply
    3. hmariek says

      May 01, 2011 at 4:26 pm

      I am so impressed. I have been so curious to try sunchokes, and this recipe looks absolutely amazing.. plus so easy to do gluten-free. Thank you!!

      Reply
    4. Chef Dennis says

      May 01, 2011 at 2:51 am

      5 stars
      I have to say that I have never sunchokes before, I am always learning something from your blog! They do look delicious, I think you may have the golden ticket for sure!
      glad to hear you got away and are enjoying yourself!

      Reply
    5. An Alaskan Cooks | Alaska Food and Wine says

      April 30, 2011 at 8:17 pm

      Like many folks, I'm a sunchoke virgin. Thank you for sharing the information about them along with the recipe. Oh, and enjoy your time in the warmth and sun!

      Reply
    6. My Kitchen in the Rockies says

      April 30, 2011 at 2:55 pm

      Toni, you lucky one. We woke up to a light snow blanket again. Hope you enjoyed your pool side drink!
      I have never heard or eaten sunchokes. Looking at them they right away made me think of ginger.Funny that you combined the two in your dish. The skin of the roots look a lot alike.
      Enjoy the rest of your trip!
      Kirsten

      Reply
    7. Wilde in the Kitchen says

      April 30, 2011 at 4:24 pm

      This dish looks amazing, so crunchy and creamy. Thanks for sharing, I'm totally bookmarking this one!

      Reply
    8. Magic of Spice says

      April 30, 2011 at 3:12 pm

      I love sunchokes and ginger, so I love this recipe! Really looks delicious 🙂

      Reply
    9. Josie Lee Suská says

      April 30, 2011 at 6:01 am

      5 stars
      Adore Sunchokes! Ever since I moved outa Wisco to the Czech Rep I can't find them anymore 🙁
      Used to eat them simply roasted with a bit of garlic/o.oil. Perfection! I bet your topping with the pecan addition goes really well with their flavour.

      Reply
    10. Heather @ Heather's Dish says

      April 29, 2011 at 10:33 pm

      Wow I'm impressed! I've never had a sunchoke and would probably be too nervous to actually make something with them. Looks delicious though!

      Reply
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    Welcome! I’m Toni Dash. I’m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. I’m so glad you are here!

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