Citrus Flavored Sunchoke Recipe

Turkish style Jerusalem artichoke with carrots in a white rounc plate.

5 from 1 reviews

Topinambur also known as sunchokes or Jerusalem artichoke cooked with carrots. An amazing meatless dish that can also be served cold with additional olive oil and lemon juice.


  • 4 cups sunchokes, chopped
  • 2 cups water
  • Half lemon
  • 1 small onion, diced
  • ½ cup carrots, chopped
  • ½ tablespoon orange juice, optional
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • Fresh dill, chopped


  1. Put water in a large bowl. Squeeze lemon in it and put it aside.


  • After peeled, sunchokes lose their bright color fast. To avoid this, put them in a cold lemon water.
  • Don't overcook the sunchokes, they will get mushy otherwise.
  • Serving suggestion: Let the dish cool completely, keep it in the refrigerator for 30 minutes and then serve.


Keywords: sunchokes, sunchoke recipe, topinambur, jerusalem artichoke, jerusalem artichoke recipe