You want to rediscover seasonal cuisine and are looking for a vegetable that can be more than just a side dish. Jerusalem artichokes have a delicate flavor, are versatile and provide welcome variety in your kitchen.
With these three recipes, Jerusalem artichokes show their full diversity. Whether crispy from the oven, creamy as a puree or warming as a soup, the tuberous vegetable brings new zest to your everyday cooking.
Oven-baked Jerusalem artichokes with rosemary and lemon
Ingredients for four people
800 g Jerusalem artichokes
Three tablespoons of olive oil
A sprig of rosemary
Half a lemon
Salt and pepper
Preparation
Preheat the oven to two hundred degrees top and bottom heat. Wash the Jerusalem artichokes thoroughly and cut them into bite-sized pieces, leaving the skin on. Mix the vegetables with olive oil, salt, pepper and finely chopped rosemary. Spread everything out on a baking tray and bake for about 30 minutes until golden brown. Just before the end of the cooking time, drizzle over a little lemon juice to give the dish a fresh touch.
Jerusalem artichoke puree with garlic
Ingredients for four people
700 grams Jerusalem artichokes
Two cloves of garlic
Fifty grams butter
A dash of milk or cream
Salt, pepper and nutmeg
Preparation
Peel the Jerusalem artichoke tubers and cut them into pieces. Boil them together with the garlic cloves in lightly salted water until soft. Drain the water and mash everything together with butter and a dash of milk or cream to make a fine puree. Season with salt, pepper and a pinch of nutmeg. The result is a creamy side dish with a slightly nutty flavor that goes well with meat or vegetables.
Jerusalem artichoke soup with apple and ginger
Ingredients for four people
600 grams Jerusalem artichokes
One tart apple
One small piece of fresh ginger
One onion
Two tablespoons of oil
One liter of vegetable stock
Salt and pepper
Optional: a little cream
Preparation
Peel and cut the Jerusalem artichoke, apple, onion and ginger into small pieces. Sauté the onion in oil until translucent and add the ginger and Jerusalem artichoke. Deglaze everything with the vegetable stock and leave the soup to simmer for about twenty minutes until everything is soft. Add the apple and puree the soup until smooth. Season to taste with salt and pepper and refine with a little cream if desired.
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