The most commonly grown sunchoke variety - our Stampede Sunchokes come out of loose, cool soil that keeps the tubers tight-skinned, evenly hydrated, and smooth enough to work with straight from the crate. The variety has a naturally clean, nutty profile, but the way they grow here pushes that flavor further — a mild sweetness raw, and a warm hazelnut depth once cooked.
Eating them raw gives you a crisp snap and a faint pear-like brightness.
Roasted or sautéed, the edges caramelize quickly while the interior settles into a creamy, almost custard-like texture.
Confit gives the most control — low heat, neutral oil, and a slow poach until they take on a silky resilience that holds beautifully on the plate.
Purées finish smooth without graininess, thanks to the consistent moisture and even starch distribution in the tubers.
For chefs who think in terms of technique, these sunchokes respond predictably:
• High heat: Deep browning without collapsing.
• Low, slow cooking: Concentrates sweetness without turning them mealy.
• Acid pairing: Lemon, verjus, or vinegar cuts the natural richness and keeps the palate fresh.
• Fat: They take on butter and cream cleanly without becoming heavy.
Sunchokes are in 5lb cases and pre-washed, but will need more thorough washing
