Jerusalem Artichoke Stir Fry 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
JERUSALEM ARTICHOKE STIR FRY
This is a nice side dish for brunch. If you want more flavor add some Hoisin sauce, play with this basic recipe
Provided by Bergy
Categories Breakfast
Time 23m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Spray skillet with oil, over medium heat start to cook the mushrooms and garlic.
- When they are just beginning to cook turn up the heat add all the other ingredients and stir fry for 5 minutes.
- Serve.
Nutrition Facts : Calories 90.4, Fat 0.4, SaturatedFat 0.1, Sodium 23.3, Carbohydrate 19.6, Fiber 2.9, Sugar 9.5, Protein 4.1
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
JERUSALEM ARTICHOKE FRITTERS
The fritters in this recipe are almost better cold than hot, making them ideal to prepare ahead of time. Jerusalem artichokes - a knobby, sweetly versatile vegetable - require no peeling, only a good scrub with a stiff vegetable brush, cutting down on prep time. You'll grate them into a bowl with the rest of your ingredients, season to taste and fry over medium heat until they're golden brown. Serve them with a sour cream dipping sauce, and your guests will clamor for more.
Provided by Regina Schrambling
Categories dinner, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 250 degrees. Grate Jerusalem artichokes and carrot into a mixing bowl. Add shallots. Stir together cornmeal, flour, salt and baking powder, and stir in, mixing well. Season with pepper and Tabasco to taste. Add eggs, and mix thoroughly.
- Combine chives, sour cream and lime juice, and set aside.
- Pour oil 1/2 inch deep into a large skillet. Heat over medium-high heat until sizzling. Drop mixture in by tablespoons, flattening slightly. Fry until crisp and golden brown, turning once. Transfer to oven on a baking sheet lined with paper towel while frying more. Serve with sour cream mixture.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 36 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 399 milligrams, Sugar 11 grams, TransFat 0 grams
PAN-FRIED JERUSALEM ARTICHOKES IN SAGE BUTTER
Provided by Bruce Aidells
Categories Salad Herb Vegetable Side Sauté Vegetarian Quick & Easy Lemon Jerusalem Artichoke Winter Sage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
JERUSALEM ARTICHOKES WITH PARMESAN
Provided by Moira Hodgson
Categories easy, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Peel the artichokes and simmer in salted, boiling water until barely soft. Remove and slice.
- Arrange the slices in a buttered baking dish. Pour on the cream and sprinkle with salt and pepper, Parmesan and pieces of butter. Bake for about 20 minutes, or until lightly browned.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 349 milligrams, Sugar 11 grams, TransFat 0 grams
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