Even if you’re a pro in the kitchen, you might not be too familiar with sunchokes, also known as Jerusalem artichokes. They’re somewhat similar to an artichoke, but are more like potatoes you can eat raw. They work perfectly in rustic grain bowls, as well as soup and salad recipes, and they pack a hefty nutritious punch. They’re in season in the early spring, so make sure you pick some up while you can. Now that you’re acquainted with your new favorite vegetable, here are 14 healthy and delicious ways to use the sunchoke to cook like a foodie.

Jerusalem Artichoke, Walnut, Blood Orange and Rocket Salad

This salad will brighten up even the dreariest of days. Sunchokes are naturally a little bit sweet, so they pair wonderfully with the tangy citrus and peppery arugula. (via The Flexitarian)

Lemony Sunchoke Soup

There’s nothing quite like a comforting soup that makes you feel good from the inside out. Sunchokes are full of fiber, which adds necessary heartiness, while lemons detoxify the system. Both make for a happy and healthy belly. (via Nutrition Stripped)

Roasted Sunchokes With Garlic and Herbs

Truth be told, sunchokes aren’t the most attractive of vegetables. But what they lack in good looks they make up for in taste. Even just roasting with garlic and herbs gives them an amazing flavor. Serve as an appetizer with a garlic aioli for dipping, or as a fuss-free side dish. (via Nerds With Knives)

Seared Scallops With Jerusalem Artichoke Puree

Let date night commence with this stunning dish as your main course. Plump, sweet seared scallops complement the sunchoke puree, and everything is topped with a hazelnut and rosemary pesto — the cherry on top of a wonderful meal. Your date will wonder what five-star restaurant you used to work at. (via Dance of Saucepans)

Sunchoke and Swiss Chard Farro Risotto

This rustic risotto is a symphony of complementary flavors. Mushrooms and sunchokes have a very similar flavor profile, in that they’re both earthy and somewhat meaty. The two pair perfectly with nutty farro for a hearty, wholesome vegan dish. (via Le Petit Eats)

Sunchoke Spinach Dip

Although they look nothing alike, sunchokes and artichokes do share a similar flavor. Try using them interchangeably in your favorite recipes, like spinach and artichoke dip. Since sunchokes have a much smoother texture, you’ll actually get a creamier dip that can easily be spread on bread and crackers. (via The Hungry Hounds)

Roasted Sunchoke and Chestnut Mushroom Penne With Arugula

Prepping for this dish will be like a foodie scavenger hunt. Bonus points if you can find sunchokes and chestnut mushrooms in the same store. If you can’t get your hands on chestnut mushrooms, substituting your favorite fungus is totally fine. But no skimping on the sunchokes; they’re the best part. (via Sunday Morning Banana Pancakes)

Roasted Sunchoke and Barley Bowl With Za’atar Tahini Sauce

The contrasting textures of this dish alone make it one to bookmark. The toothsome barley, tender sunchokes and chewy mushrooms are a simple yet interesting cast of ingredients. The star of the show is the Middle Eastern-spiced sauce drizzled on top of everything at the end. Be sure to make extra for future salad endeavors. (via Feasting at Home)

Crispy Shredded Sunchoke Pizza With Goat Cheese and Fried Figs

If you’re not sure how everyone will react to their first sunchoke experience, try shredding them with a box grater like you would for hash browns. That way, they’re evenly distributed and the flavor doesn’t stand out too much. TBH, serving anything on a pizza is a great way to break the ice when introducing a new ingredient. (via Kristin’s Kitchen)

Creamy Roasted Sunchoke and Sage Dip

Roasting the sunchokes before pureeing them into the dip gives them a deep, rich flavor. Serve with crudités or pita chips, just as you would your favorite hummus. (via A Clean Bake)

Jerusalem Artichoke and Thyme Soufflé

Sunchokes have the opportunity to really shine in this uncomplicated soufflé. Modestly flavored with aged cheddar and thyme, these would be a perfect choice for a weekend brunch party where you want to show off your culinary skills. (via Craving Greens)

Jerusalem Artichokes and Orecchiette

You may be tempted to peel the outside of your sunchokes, because they look quite similar to ginger. Their skin is actually pretty thin in comparison, and it actually helps them to retain their crispness when roasting or sautéing, so go ahead and leave it on. For a quick weeknight dinner, add your sunchokes to cooked pasta with a hefty helping of parsley, butter, salt and pepper. (via Happy Yolks)

Sunchokes With Garlic Mojo

This flavorful side dish would be lovely served alongside a Sunday roast or a simply seasoned rack of lamb. The sweet roasted garlic mojo enhances the flavors of each of the ingredients without overpowering them — especially the supple roasted sunchokes. (via Wild Greens and Sardines)

Pasta With Sunchokes, Mushrooms and Artichoke Sage Sauce

If there are three ingredients sunchokes love the most, it’s mushrooms, artichokes and sage. This drool-worthy pasta dish has all those elements and then some, making a comforting meal that perfectly showcases the sunchoke. (via Feasting at Home)