Fettuccine with Sunchokes and Herbs Recipe (2024)

Delicious ! But be aware that sunchokes are full of inulin , a fiber that is digested by bacteria in human intestines releasing methane in the process This can result in painful flatulence after eating this vegetable. I had eaten sunchokes before without this results. However reading now about this side effect, I realized that the recipe I used previously included lemon. Lemon might break down the inulin into other sugars that won’t be processed the same way in the intestines.

Really tasty. We burnt our sunchokes during the simmer so we’ll definitely reduce the heat next time. Some acidity was needed so we put in a dash of red wine vinegar. But lemon sounds great too. Love the sauce that was achieved with the pasta water.

I made this because I needed a way to use the Jerusalem artichokes from my csa box! I found this a bit bland, but better with some lemon juice at the end. I wouldn’t rush to make this again, but I’d give it another try if I end up with more of these in my csa box.

Add lemon juice and chili flakes at end

I’ve made this a couple of times. I enjoy it, but for those who haven’t eaten sunchokes, they have a, let’s say, “earthy” taste. And I scrub them and prep them well.

The produce box that we received accidentally had parsnips instead of sunchokes, so we used those and it worked just as well. When I covered the pan of vegetables, it started to dry out a little, so I would add a little oil after checking it each time. Delicious!

First time using sunchokes. They're not terribly flavorful. At the advice of others I doubled the garlic, added Calabrian chili, white wine, prosciutto, butter, and added much more salt. I have to imagine the recipe as written would be pretty bland.

Love this without the olives (didn’t have on hand). Sunchokes can be a bit strong flavored for me—this recipe nicely diluted the intense sunchoke flavor w the pasta and shallots. Will make again next time my csa gives me this spring vegetable.

Why would this recipe take 40 min?

Added seared scallops (cooked separately). Great use of CSA sunchokes. Also added red pepper flakes.

Nothing special. Sunchokes crisp up nicely but don't have much flavor. The herbs and onion dominate but not enough to enhance a pound of pasta.

Very good. I made mistakes however - mostly when I made sea scallops to go with it (which were great), I sautéed them in butter first and removed them. I should have wiped the pan before adding the oil, shallots and sunchokes. As a result, the veggies were still good, but blackened quickly. Be careful not to overcook the sunchokes. I also added too much rosemary by mistake. I used dried.Still, I will cook again, and adjust based on my errors.

This was a spectacular dish. Earthy, sweet and salty. Definitely making again.

Was definitely an interesting use of Jerusalem artichokes, and tasted fine, but probably wouldn’t make again honestly.

Delicious ! But be aware that sunchokes are full of inulin , a fiber that is digested by bacteria in human intestines releasing methane in the process This can result in painful flatulence after eating this vegetable. I had eaten sunchokes before without this results. However reading now about this side effect, I realized that the recipe I used previously included lemon. Lemon might break down the inulin into other sugars that won’t be processed the same way in the intestines.

I love Jerusalem artichokes and often roast them and serve them as a starch. I thought I'd love this recipe, but, don't. Shallot, nicoise olives, garlic, fresh pasta: all good. However, at least for me, the ingredients just didn't come together in a way that would make this dish appetizing. The artichokes were just blah. I also wouldn't use fresh herbs, as they overpowered everything else.