Sunchokes for Rabbits

Sunchokes in practice for rabbits

This funny winter tuber, whose names are as numerous as its growths, has a special place in your rabbit’s bowl. Low in calcium -with a phospho-calcium ratio of 0.5-, low in calories, containing a lot of fiber and 76% of water, it has everything to please. In addition, its little taste of artichoke does not leave our long-eared companions indifferent.

Ancient and forgotten vegetable, it has been able to return to the forefront since the 2000s thanks to its many qualities, whether nutritional or gustatory.

Detailed composition of sunchokes for rabbits here

Origin of sunchokes 

This vegetable comes from Canada, where Native Americans grew it as fodder and food. Brought back to France in the 17th century, its success was dazzling, particularly due to its ease of cultivation in all soils. However, it would be dethroned in the following century by the potato, which would establish itself as the queen of tubers.

From the Helianthus genus, it belongs to the sunflower family, from which it borrows its beautiful and large yellow flowers, as well as its stems that can reach 2 m high!

Formerly called Canadian truffle (because of its origins and shape), then “earth pear”, it is found today under the name sunchoke or Jerusalem artichoke. No connection with this city though, this name would come from the term girasole (meaning sunflower, in Italian)

Preserving sunchokes

The best thing, if you grow them yourself, is to harvest them as you need them. However, given its size, we’d understand if you were hesitant to put some in your balcony planters…

In this case, favor dark and cool places: your cellar, a shed… Everything is good as long as the sunchoke is not washed, the soil around it is enough to keep it moist.

If you bought your sunchokes alreay washed, this is not a problem, just slip them into a paper bag, punch a few holes with a hole punch, and they are ready to go in your refrigerator crisper!

In these conditions, sunchokes can be stored for a few weeks. If you are no longer sure about its freshness, just check its firmness: if it’s all soft or crumpled, it’s no longer good!

Recipe with sunchokes for humans 

Potatoes and sunchokes gratin (servings : 2)

Ingredients: 200g sunchokes, 200g potatoes, 15 cl cream (cow or vegetable), 15 cl milk (animal or vegetable), 1 clove garlic, grated cheese or vegan-cheese

Preheat your oven to 180°C.

Peel the sunchokes and potatoes, then cut them into 3-5 mm thick strips (with a mandolin, it’s faster!).

Mix the cream and milk, pour the mixture into a saucepan, then dip the potato and sunchoke mixture into it. Add the degermed and chopped garlic clove. Add salt and pepper to taste.

Bring to the boil, then lower the heat and cook until the sunchokes are meltingly soft.

Then transfer the mixture to a casserole dish. Top with grated cheese or vegan cheese, then bake for 30 minutes.

And that’s it! Of course, don’t forget to save some raw sunchokes for your bunny friend 😊

Translated from French by Margaux