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 ARTICHOKES WITH TARRAGON
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Scrape the artichokes, leaving some of the skin on. Parboil, putting the bigger pieces into the water first, then the smaller pieces. Let them boil for two minutes, then drain.
- Slice the artichokes when they are cool enough to handle. In a large frying pan (preferably cast iron) heat the olive oil and saute the artichokes so that they are lightly brown. Add the garlic and cook until it becomes barely golden (do not allow it to burn).
- Sprinkle the artichokes with tarragon and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 556 milligrams, Sugar 22 grams
JERUSALEM ARTICHOKE VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, combine Jerusalem artichokes, tarragon stems, and half of the vinegar. Add enough water to cover by about 1/2 inch. Season with salt and pepper. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 25 minutes. Drain, and place in a blender. Add just enough of the cooking liquid to puree until very smooth. Add reserved tarragon leaves, remaining vinegar, and shallots. Pulse to combine. Add either grapeseed oil or a little of the cooking liquid depending on the desired consistency.
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CREAMED JERUSALEM ARTICHOKES | RECIPE | CUISINE FIEND
From cuisinefiend.com
Servings 4Total Time 1 hr 30 minsCategory Sides
- Melt the butter in a large, wide pan. Add the garlic, leeks and onions and cook for about 10-15 minutes until softened. Add the artichoke slices, pour in the cream and add most of the tarragon, reserving a little for garnish. Stir everything well, bring it to the boil then turn the heat down a little – to a steady bubble.
- Cook for about 10-15 minutes again, stirring occasionally, until the artichoke slices are barely tender. Season generously with salt and white pepper.
- Preheat the oven to 180C/350F/gas 4. Brush a large pie or flan dish with a little butter. Drain the artichoke slices out of the cream with a slotted spoon, in batches, and transfer to the flan dish. Press them down to compact a little. In the unlikely event that most of the cream was drained off, add a couple of tablespoons to spread on the artichokes.
- Cover the dish with foil and bake for 40 minutes. Uncover and turn the heat up to 190C/400F/gas 5. Cook for 10-15 more minutes until the dish browns on top. rest for a few minutes before serving.
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