September 11, 2020

Garlic and thyme smashed sunchokes

Disclosure: This recipe is part of #FallFlavors week. I was provided products from sponsors to assist in recipe development. As always, all opinions are my own.

Finished castiron skillet of smashed sunchokes.

Smashed sunchokes are sweet, a little crispy, and full of garlic and thyme flavor. If you've never eaten sunchokes before, this is a great introduction to these tasty root vegetables. 

Sunchokes are also referred to as Jerusalem artichokes or earth apples. They are a starchy tuber of a type of sunflower plant. They have a mild flavor that is a little sweet. To me they do not have an artichoke flavor, but they do smell like cooked artichokes. I find them to be quite delicious, especially with they are cooked up all golden like this recipe.

If you haven't tried sunchokes before, I encourage you to pick some up at your grocery store, or order some from Melissa's Produce.

Bowl of raw sunchokes.

They are often treated like potatoes in cooking and can be roasted, made into soup, and even eaten raw (but are known to cause gas, so I always cook them.) 

Sunchokes do not need to be peeled, but they do need a good scrubbing as they are roots. You can use a paring knife to remove any dark spots or blemishes.

Prepared like this they are an excellent side dish to things like grilled steak or pork along with a green vegetable for a complete meal. The garlic and thyme help to give them extra flavor and the two step cooking process ensures the inside are soft and creamy and the outside are golden and a little crispy.

Small skillet smashing boiled sunchokes on a cutting board.

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Yield: 4-6 servings
Author: Amy (Savory Moments)
Garlic & Thyme Smashed Sunchokes

Garlic & Thyme Smashed Sunchokes

Smashed sunchokes are sweet, a little crispy, and full of garlic and thyme flavor. If you've never eaten sunchokes before, this is a great introduction to these tasty root vegetables.


  • 1 lb. sunchokes, cleaned and trimmed as needed
  • salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 5 cloves garlic, peeled
  • 6-7 sprigs of fresh tyme


  1. Place the cleaned sunchokes in a large pot and fill with cold water until the are covered by about 1-inch. Add a large pinch of salt.
  2. Cover and bring the water to a boil. Cook until they can be easily pierced with a fork. Drain and place the sunchokes on a large cutting board.
  3. Gently, but firmly, smashed each sunchoke with a small skillet or plate. You want them to be flattened, but still hold their shape and stay together. Gently smashed each garlic clove until it starts to break open.
  4. In a large castiron skillet, heat the olive oil over medium heat. Add the garlic. Place the sunchokes in the pan in a even layer. Add the thyme sprigs. Cook until they are golden and crispy and then flip. Cook until the second side is also golden and crispy. You'll cook them about 5 minutes per side.
  5. Season with salt and pepper to taste and serve hot.
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I hope you give these sunchokes a try! Let me know in the comments below.

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Finished skillet of smashed sunchokes with a spatula.

Check out these other root vegetable recipes: 

Roasted Balsamic Radishes

Turnip & Yukon Gold Potato Gratin

Kohlrabi & Radish Slaw 

Creamy Beet & Apple Salad

Friday Fall Recipes

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  1. I haven't heard them called earth apples. What a great name! Roasting these sunchokes sure make them tasty.

  2. I don't think I have ever heard of these sunchokes. They sound delicious.I will have to look for them at the grocery store.

  3. I haven't seen sunchokes in our local markets..they sound and look really tasty.

  4. I want to make these now! I never heard of them until this them

  5. What a really cool way to use the sunchokes! you went all in Amy!

  6. I want to make this so much! I love trying new and fun side dishes.

  7. Love the garlic and thyme, and they look so crispy and delicious!

  8. Can you believe I've never smashed a potato much less a sunchoke? Love the garlic and thyme in these!

  9. What a delicious way to serve sunchokes! These look delicious.

  10. I don't see sunchokes much around here, but not I'm going to keep an eye out for them. This looks awesome!

  11. I almost never use sunchokes for some reason. Maybe because, like many of the other commenters, I don't always see them in my market? I'll keep an eye out, though -- this looks like such a wonderful recipe. Thanks!

  12. Sunchokes are a new thing to me Amy, I must keep my eyes open for these delicacies. Love the use of thyme and garlic makes every root vegetable taste so better. Love those csmashing clicks!

  13. Move over plain old smashed potatoes!

  14. I have yet to try sunchokes. Or even see them. But they sell Melissa's at Harris Teeter so I'll have to keep an eye out for them there. These look so interesting and delicious.


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