This delicious tuber can be used in a myriad of recipes: we show you 6 with which you can discover this super ingredient
Jerusalem artichoke – also known as Jerusalem artichoke or German turnip – is an extremely nutritious and very versatile tuber in the kitchen, both cooked and raw. You can reinvent your old recipes or experiment with new ones. Today, we offer you 6 tasty recipes to impress your guests.
These tubers are, in many ways, close to their cousins: potatoes. So, of all the ways you could cook potatoes, you can also try Jerusalem artichokes. Before talking about the actual recipes, a brief mention about the skin.
(Also read: How to cook Jerusalem artichoke: 10 tasty and easy-to-make recipes (beyond puree)
If you eat it raw, you can choose to leave it. However, if you need to cook it, it is advisable to clean it carefully and remove it by following a few tips:
- Thoroughly wash the Jerusalem artichoke using a vegetable brush
- Remove the skin with a small knife, so as to facilitate the cleaning of irregular parts
- Cut the Jerusalem artichoke to the required size and immerse it in a solution of water with the addition of lemon juice or wine vinegar, as the pulp darkens very easily
Peeling the Jerusalem artichoke can be a little tricky, but arm yourself with patience and don’t get discouraged: the flavor will be your reward. Or, you can try it with the whole skin even when cooked. (Also read: Tips and tricks for cleaning and cooking Jerusalem artichokes)
Now let’s see how to cook our Jerusalem artichoke
Jerusalem artichoke soup
This recipe has a big advantage: you don’t have to peel the Jerusalem artichoke. To start, place the tuber on a baking sheet and drizzle with olive oil, salt and pepper. Put it in the oven at 180 C for 30 minutes to let it develop a good browning and develop the flavors. While the Jerusalem artichoke is in the oven, prepare a sauté with the onion and thyme and brown it in a large saucepan.
When the tuber is tender, take it out of the oven, cut it in half and scoop out the pulp with a spoon and add it to the pan. Let them perfume, then add a little broth to cover. Gently bring to a boil and cook for 10 minutes, then give him a good smoothie. The soup is ready.
You can dress it with roasted chestnuts and truffle oil, but also with a little roasted pumpkin or fried slices of polenta.
Peel the Jerusalem artichoke, cut it into thin strips using a mandolin or a very sharp knife and do the same with a potato. Meanwhile, sauté the garlic and onion in a skillet until soft. Now all that remains is to assemble: take a baking sheet and make a layer by alternating a strip of Jerusalem artichokes and one of potatoes, then cover with the onion mixture. Make at least two layers then fill the mold halfway with broth and sprinkle grated cheese on it. Cover the mold with aluminum foil and bake at 180°C for one hour. After that, remove the foil and brown the surface well with another 20 minutes in the oven. The dish is ready.
In the caserole
Peel the Jerusalem artichoke and cut it into cubes. Heat a frying pan with oil and garlic then add the tuber. Once it has reached a good level of color on all sides, add the bay leaves, thyme and water. Cover, cook for 20 minutes then remove the lid and bite into the Jerusalem artichoke one last time deliciously. You can accompany it with crusty bread or soft cheeses.
This recipe will give an unexpected twist to your risotto. The Jerusalem artichoke should be well washed (no need to peel it) and half should be grated while the other half should be minced. These slices should be roasted until crispy. For the rest, it’s a normal risotto preparation: sliced onions in a pan with a little oil, add the grated Jerusalem artichoke then the rice to grill. Add the hot broth covered for the first time and then gradually with a ladle until the previous one is reabsorbed. When ready for creaming, add the Jerusalem artichoke slices and salt as needed. (Also read our recipe for cooking Jerusalem artichoke risotto)
Rub the Jerusalem artichoke under cold water, then place it on a baking sheet and cook it whole at 180°C for 30 minutes. When tender, cut them in half and add salt, pepper and olive oil. If desired, you can garnish the dish with a little sour cream, as in Eastern European cuisines.
Clean the Jerusalem artichoke, cut it and put it in a saucepan with cold water. After one hour of cooking in salted water, drain and remove any excess water. Put them back in the pan with the cooking cream and mix everything to make it silky and creamy. It will be a cozy winter dish that will warm you to the bone.
Now that you know how to cook Jerusalem artichoke in these 6 different ways, you can enjoy cooking and try out even more recipes!
On the Jerusalem artichoke, you might also be interested in: