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 SOUP
Provided by Alex Guarnaschelli
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
- Preheat the oven to 450 degrees F.
- Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
- Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
- Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
- Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
- Serving suggestion: Crusty sourdough bread or seeded bread.
MASHED JERUSALEM ARTICHOKES
Steps:
- Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water. Set over high heat and bring to a boil. Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife. Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper. Process for 10 to 15 seconds, or until a smooth puree is formed. Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving.
BUTTERED JERUSALEM ARTICHOKES
A beautiful buttery side dish filled with seasonal goodness. If you're looking for something a little different with your roast, try these roasted veggies
Provided by Tom Kerridge
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Peel and finely slice 1kg Jerusalem artichokes, adding to a bowl of water and lemon juice. Heat 75g butter in a large frying pan over a medium heat and, once foaming, add the artichokes, 1 crushed garlic clove and 3 thyme sprigs.
- Cook for 20 mins or so, adding another 75g cubed butter gradually, cube by cube, basting frequently so that the artichokes are always covered in foaming butter, until they're a rich roasted colour. Just before serving, toss with the juice 1 lemon and season to taste.
Nutrition Facts : Calories 282 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
JERUSALEM ARTICHOKES WITH PARMESAN
If you have ever planted Jerusalem Artichokes in your garden you know they keep coming back. If you don't know what they are,they are the root of a plant that is in the sunflower family and can be eaten raw (in a salad), sauted, steamed, mashed, broiled etc. They have a nice mild taste. I find they need a little lift of flavor from something like garlic, cheese or hot sauce
Provided by Bergy
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the artichokes
- Have a pot of lightly salted water boiling.
- Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2" would be only 3 minutes).
- Dash into cold water and leave in cold water until you are ready to broil them.
- Turn on Broiler.
- Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper.
- Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through.
- They should still be crisp.
JERUSALEM ARTICHOKES PROVENçALE
Provided by Craig Claiborne
Categories dinner, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them into quarter-inch thick slices. There should be about three cups.
- Heat the oil in a saucepan and add the artichoke slices. Cook, stirring and tossing in the oil, about two minutes. Add the garlic and cook, stirring and tossing, about 30 seconds. Add the tomatoes, parsley, salt and pepper to taste. Stir and cover. Cook about eight to 10 minutes and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 12 grams
More about "jerusalem artichokes recipes"
6 OF THE BEST JERUSALEM ARTICHOKE RECIPES - GREAT BRITISH …
10 BEST JERUSALEM ARTICHOKE RECIPES | YUMMLY
JERUSALEM ARTICHOKE RECIPES | ALLRECIPES
From allrecipes.com
Author Hayley Sugg
10 BEST JERUSALEM ARTICHOKES VEGAN RECIPES | YUMMLY
From yummly.com
CREAMED JERUSALEM ARTICHOKES | RECIPE | CUISINE FIEND
From cuisinefiend.com
ROASTED JERUSALEM ARTICHOKES | RICARDO
From ricardocuisine.com
JERUSALEM ARTICHOKES: SUNCHOKES FACTS & WHAT THEY ARE
From foodrevolution.org
SMASHED JERUSALEM ARTICHOKES | THE CULINARY VEGETABLE INSTITUTE
From rachaelrayshow.com
EASY CREAMY JERUSALEM ARTICHOKE SOUP - VEGGIE DESSERTS
From veggiedesserts.com
ROASTED JERUSALEM ARTICHOKES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
JERUSALEM ARTICHOKES: HOW TO CLEAN AND COOK THEM
From lacucinaitaliana.com
WHAT ARE JERUSALEM ARTICHOKES AND HOW TO USE THEM
From thespruceeats.com
JERUSALEM ARTICHOKE RECIPES - BBC FOOD
From bbc.co.uk
JERUSALEM ARTICHOKE RECIPE - SUNCHOKE OR TOPINAMBOUR
From easy-french-food.com
25 WAYS TO USE JERUSALEM ARTICHOKES - COOKING CHANNEL
From cookingchanneltv.com
9 JERUSALEM ARTICHOKE RECIPES TO TRY FOR DINNER TONIGHT
From babaganosh.org
SUNCHOKE SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY JERUSALEM ARTICHOKE RECIPE - SUNCHOKE SOUP - VEGGIECUREAN
From veggiecurean.com
ROASTED JERUSALEM ARTICHOKES RECIPE (SUNCHOKES) | KITCHN
From thekitchn.com
JERUSALEM ARTICHOKE GRATIN - VEGAN - COOK VEGGIELICIOUS
From cookveggielicious.com
20 EASY JERUSALEM ARTICHOKE RECIPES - LIFEFAMILYFUN.COM
From lifefamilyfun.com
JERUSALEM ARTICHOKES | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
JERUSALEM ARTICHOKE FERMENT — THE UMBEL
From theumbel.org
ROASTED JERUSALEM ARTICHOKES | BABAGANOSH
From babaganosh.org
8 JERUSALEM ARTICHOKE RECIPES | OLIVEMAGAZINE
From olivemagazine.com
JERUSALEM ARTICHOKE SOUP RECIPE | MAGGIE BEER
From maggiebeer.com.au
JERUSALEM 'FARTICHOKE?' NOT IF YOU TRY THESE RECIPES
From modernfarmer.com
4 EASY JERUSALEM ARTICHOKE RECIPES TO TRY - FINE DINING LOVERS
From finedininglovers.com
JERUSALEM ARTICHOKE GRATIN | RICARDO
From ricardocuisine.com
THE BEST ROASTED JERUSALEM ARTICHOKES | GREEDY GOURMET
From greedygourmet.com
HOW TO COOK JERUSALEM ARTICHOKES, THESE ARE OVEN ROASTED.
From cookingnook.com
JERUSALEM ARTICHOKES | JAMIE OLIVER
From jamieoliver.com
ROASTED JERUSALEM ARTICHOKES (SUNCHOKES) - THE PESKY VEGAN
From thepeskyvegan.com
JERUSALEM ARTICHOKE SOUP RECIPE | TORI AVEY
From toriavey.com
CRISPY JERUSALEM ARTICHOKES WITH AGED BALSAMIC RECIPE - BON …
From bonappetit.com
JERUSALEM ARTICHOKE - WIKIPEDIA
From en.wikipedia.org
6 DELICIOUS WAYS TO COOK JERUSALEM ARTICHOKES | ODDBOX
From oddbox.co.uk
JERUSALEM ARTICHOKE RECIPES | BBC GOOD FOOD
JERUSALEM ARTICHOKE TOSTADA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
TOP 5 JERUSALEM ARTICHOKE RECIPES - THE JERUSALEM POST
From jpost.com
HONEY-ROASTED JERUSALEM ARTICHOKES RECIPE | GOOD FOOD
From goodfood.com.au
NIGEL SLATER’S JERUSALEM ARTICHOKE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love