Jerusalem Artichoke And Potato Chips With Mustard Salt Recipes
ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH
Provided by Deborah Madison
Categories Potato Side Vegetarian Quick & Easy Low Cal High Fiber Jerusalem Artichoke Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.
JERUSALEM ARTICHOKE AND POTATO CHIPS WITH MUSTARD SALT
Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.
Provided by Donna Hay
Yield 2 Servings
Number Of Ingredients 6
Steps:
- To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1-2 minutes or until fragrant. Place the mustard seeds and salt in a mortar and grind with a pestle until combined. Set aside.
- Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350°F on a deep-fry thermometer. Cook the potatoes, in batches, for 2-3 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3-4 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately.
UNCLE BILL'S SIMPLE JERUSALEM ARTICHOKES
I grow my own Jerusalem Artichokes and this year they grew well and are in abundance. Also very clean with small nodules on the main potato-like root.
Provided by William Uncle Bill
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scrub or peel artichokes.
- Slice each artichoke to 1/4 inch thick slices.
- In a Wok or frying pan, heat olive oil and butter on medium-high heat.
- Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.
- Stir-fry for about 4 minutes, stirring often.
- Do not overcook artichokes, they should be slightly crunchy.
- Serve immediately.
Nutrition Facts : Calories 197.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 202.6, Carbohydrate 20.7, Fiber 2, Sugar 10.9, Protein 2.5
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