Jerusalem Artichoke Pancakes Recipes

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JERUSALEM ARTICHOKE PANCAKES



Jerusalem Artichoke Pancakes image

Provided by Amanda Hesser

Categories     side dish

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 12

2 small onions, peeled and quartered
3 pounds Jerusalem artichokes, scrubbed and trimmed
2 large eggs
2 tablespoons pure maple syrup
2 tablespoons walnut or hazelnut oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
1 cup all-purpose flour
1/2 cup vegetable oil (more if needed)
2 tablespoons butter

Steps:

  • Line 2 baking sheets with waxed paper or aluminum foil. Grate onions and artichokes in food processor with shredder attachment or by hand on box grater. Transfer to roasting pan or large bowl.
  • Crack eggs into small bowl. Add maple syrup, nut oil, salt, peppers and nutmeg. Whisk together and pour onto grated vegetables. Mix lightly with fingers. Sprinkle flour over surface and mix lightly with fingers. Form into 16 3-inch pancakes about 1/2-inch thick, placing each on baking sheet when it is shaped.
  • In large heavy-bottomed skillet or griddle, heat half the vegetable oil and 1 tablespoon butter over medium heat. Cook half the pancakes until golden brown, 5 to 7 minutes a side. If pancakes brown too quickly, lower heat to cook them through. If skillet or griddle becomes dry, add more oil. Remove pancakes to paper towel-lined baking sheet. Add remaining oil and butter and cook remaining pancakes. Cover finished pancakes loosely with foil and hold in a warm oven until ready to serve.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 17 grams, Carbohydrate 47 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 463 milligrams, Sugar 20 grams, TransFat 0 grams

JERUSALEM ARTICHOKE PANCAKES



Jerusalem Artichoke Pancakes image

Delicious with sour cream or warm applesauce, these flavorful pancakes are good partners for sausage or pork chops. Add a green salad and you have a hearty family supper.

Provided by Olha7397

Categories     Vegetable

Time 28m

Yield 6-8 pancakes

Number Of Ingredients 11

1 lb jerusalem artichoke (sunroot or sunchoke)
cold water
1 tablespoon lemon juice or 1 tablespoon vinegar
2 tablespoons butter
1/2 cup minced shallot
2 eggs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup vegetable oil (approx)
sour cream or applesauce

Steps:

  • Peel artichokes and place in bowl of water mixed with lemon juice as you work.
  • In large skillet, melt butter and cook shallots over medium heat for about 2 minutes or until softened but not browned.
  • Meanwhile, in medium bowl, beat eggs and stir in parsley, salt and pepper. Stir in shallots.
  • Using fine grater or grating attachment of food processor, grate artichokes; immediately stir into egg mixture. (If grating by hand, grate artichokes back into bowl of acidulated water so they will not darken. Drain well in sieve, then dry well by squeezing in tea towel.).
  • In skillet, heat half the oil. For each pancake, spoon about 2 tablespoons of batter into skillet, leaving at least 1 inch between pancakes. Flatten with spatula and cook over medium heat until golden and crisp, 3 to 4 minutes on each side. Place on hot platter and keep warm in 250°F oven. Add more oil to skillet as necessary when cooking remaining pancakes. Serve with sour cream. Makes 6 to 8 pancakes.
  • Canadian Living Everyday Cookbook.
  • NOTE: Jerusalem artichokes are tubers and have a potato-like texture often recommended as a potato substitute for diabetics. Just as with potatoes, they can be baked, boiled, steamed, fried, and stewed. However, they will cook faster than potatoes and can easily be turned to mush in a matter of minutes if you do not monitor them closely. Keep your eye on them and remove them from the heat source as soon as you can easily pierce them with a skewer.
  • They are recommended as a potato substitute for diabetics since they are filling but not absorbed by the body, and because they also show indications of assisting in blood sugar control. High in iron, potassium and thiamine, low-fat sunchokes also feed the healthy bacteria (lactobacilli) in the intestinal tract.

Nutrition Facts : Calories 207.6, Fat 14.6, SaturatedFat 4.1, Cholesterol 80.7, Sodium 250.5, Carbohydrate 16, Fiber 1.3, Sugar 7.5, Protein 4.1

OVEN-ROASTED JERUSALEM ARTICHOKES



Oven-Roasted Jerusalem Artichokes image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 3

1 pound/450 g Jerusalem artichokes
3 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)



Roasted Jerusalem Artichokes (or Sunchokes) image

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

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

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

JERUSALEM ARTICHOKE GRATIN



Jerusalem Artichoke Gratin image

Provided by Regina Schrambling

Categories     dinner, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound Jerusalem artichokes
1 cup milk
Butter for pan
1/2 cup heavy cream
1 garlic clove, halved
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt, or to taste
White pepper to taste
1/2 cup grated Gruyére

Steps:

  • Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
  • In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 15 grams, TransFat 0 grams

YUKON GOLD POTATO AND JERUSALEM ARTICHOKE LATKES WITH APPLE-HORSERADISH MAYONNAISE AND TARAMASALATA



Yukon Gold Potato and Jerusalem Artichoke Latkes with Apple-Horseradish Mayonnaise and Taramasalata image

Provided by Todd Aarons

Categories     Potato     Appetizer     Fry     Hanukkah     Horseradish     Apple     Jerusalem Artichoke     Pan-Fry     Party     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 hors d'oeuvre servings

Number Of Ingredients 20

For the apple-horseradish mayonnaise:
1 (2-inch) piece fresh horseradish root, peeled and finely grated
1/2 cup unsweetened applesauce
2 teaspoons apple cider vinegar
1 tablespoon Pommery or Dijon mustard
1 cup mayonnaise
For the latkes:
3 pounds Yukon gold potatoes, peeled
1 pound Jerusalem artichokes, thoroughly washed
1 large yellow onion, peeled
3 large eggs, beaten
2 tablespoons minced fresh flat-leaf parsley
1/4 cup all-purpose flour, plus more as needed
About 1 1/2 cups vegetable oil for frying
To serve:
1 (14-ounce) jar taramasalata*
2 tablespoons minced fresh chives
*Taramasalata is Greek carp roe mayonnaise, and is available at Middle Eastern and Mediterranean markets. Chef Todd Aarons recommends Krinos brand.
Special Equipment
Large baking sheet

Steps:

  • Make the apple-horseradish mayonnaise:
  • In a medium bowl, stir together the horseradish, applesauce, vinegar, mustard, and mayonnaise. Season with salt and pepper. DO AHEAD: The sauce can be made and stored, in an airtight container in the refrigerator, up to 3 days.
  • Make the latkes:
  • Line a large bowl with a clean cloth napkin or lint-free kitchen towel.
  • Working in batches, use the larger side of a box grater or a food processor fitted with a grater attachment to coarsely grate the potatoes, Jerusalem artichokes, and onion. As they're grated, transfer the vegetables to the towel-lined bowl. Gather the corners of the towel and wring as much excess liquid as possible from the vegetables. Transfer the wrung vegetables to a dry mixing bowl. Add the egg and parsley and stir to combine. While stirring the mixture, gradually add the flour, stirring well to incorporate.
  • Line a large baking sheet with paper towels.
  • In a large sauté pan over moderately high heat, heat 1/4 inch of oil until hot but not smoking. Test the latke batter by frying a small amount of batter in the hot oil-it should hold together and not fall apart when flipped. If necessary, add additional flour, 1 tablespoon at a time, but try to add as little flour as possible to create light latkes.
  • Working in batches, drop 2-tablespoon-size dollops of batter into the hot oil and use the back of a spoon to press the batter into 1 1/2-inch diameter pancakes. Season with salt and pepper and fry until golden brown, about 2 minutes. Flip the latkes and continue frying until golden brown, about 2 minutes. As they finish cooking, transfer the latkes to the paper-towel-lined baking sheet.
  • To serve:
  • Arrange the latkes on a large plate or platter and top half with apple-horseradish mayonnaise and half with taramasalata. Sprinkle with minced chives and serve immediately.

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Top Asked Questions

What to do with Jerusalem artichokes?
This roast jerusalem artichoke, chestnut and thyme soup recipe delivers big, earthy flavours. Check out our risotto recipe with Jerusalem artichokes and chopped hazelnuts. This simple one-pot is an easy, midweek winter warmer recipe for the whole family. An easy idea that really makes the best of Jerusalem artichokes.
How long does it take to cook Jerusalem artichoke soup?
You’ll combine Jerusalem artichoke, onions, garlic, stock, and celery to create a warming dish that’s ideal for cold winter nights. The recipe only takes fifteen minutes to prepare and then fifty minutes to cook. You’ll make four huge bowls of soup that are ideal for enjoying in front of the fire with a chunk of crusty bread.
When are Jerusalem artichokes in season UK?
UK Jerusalem artichoke season starts in October and ends in March. Jerusalem artichokes are at their best between November and February. This roast jerusalem artichoke, chestnut and thyme soup recipe delivers big, earthy flavours. Check out our risotto recipe with Jerusalem artichokes and chopped hazelnuts.
How to cook artichokes in the oven?
Before cooking, you’ll toss the Jerusalem artichokes in olive oil, salt, and pepper and then lay the slices in a single layer on your baking sheet. You’ll leave them in the oven for ninety minutes, but make sure you flip them over once during this time, so they are crispy on the outside.

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