Jerusalem artichoke is a tuber with an excellent flavour, very delicate. It is also known by the name of German turnip. It is reminiscent of potatoes, but has the characteristic of being usually also suitable for diabetics, as it is able to keep blood sugar levels under control. It also contains inulina fiber that helps intestinal regularity. You can grow Jerusalem artichokes in the garden or in pots, on the balcony, starting from one of the tubers, as in the case of potatoes. But how do you cook Jerusalem artichoke?
Here’s how to best enjoy the increasingly popular German turnip with these 10 recipes not to be missed beyond the classic puree that you can prepare just like you would cook potatoes
Baked Jerusalem artichoke
With a taste similar to artichokes and an appearance reminiscent of baked potatoes, this side dish is perfect to make especially in the colder seasons. Easy to prepare, in this baked Jerusalem artichoke recipe, we recommend spicing it with smoked paprika to enhance its flavor and limit the use of salt to season it. Here is the recipe to follow step by step.
Azuki bean and Jerusalem artichoke meatballs
These azuki bean and Jerusalem artichoke meatballs are a nutritious dish made with Jerusalem artichoke instead of potatoes to make the mixture more consistent. We can complete the breading with sesame seeds. Here is the recipe to follow step by step.
Risotto with Jerusalem artichoke
Jerusalem artichoke chips
Here is an original alternative to classic chips: Jerusalem artichoke chips. This way you can savor all the sweetness of Jerusalem artichokes. Adjust the quantity of chips to prepare depending on the guests you will have for lunch or dinner. You can also serve Jerusalem artichoke chips as an aperitif. All you have to do is peel the Jerusalem artichokes and slice them very thinly, with a knife or a mandolin. Then cook them in the oven until golden brown. Season with salt, pepper and herbs before serving.
Jerusalem artichokes with mushrooms
Ingredients for 3-4 people:
Clean and slice the Jerusalem artichokes and spring onions. Brown the spring onions in a pan with extra virgin olive oil and add the Jerusalem artichokes, mixing well. Cook over medium heat for 5 minutes without a lid. Continue cooking with the lid on, over low heat, for 10 minutes, and stir occasionally. Add the mushrooms and cook for another 5 minutes. Continue cooking for another 5-10 minutes, until the Jerusalem artichokes are soft. Season with thyme, sage, salt, pepper and serve.
Spinach and lentil meatballs on Jerusalem artichoke cream
Here is an easy and delicious vegan recipe that you can also use to get children to eat vegetables, but also perfect for meals outside the home because they are delicious even at room temperature. Our step-by-step recipe for preparing spinach and lentil meatballs on Jerusalem artichoke cream also explains how to make them even tastier by adding sesame and poppy seeds to the breading.
Jerusalem artichoke and sweet potato soup
Ingredients for 4 people:
Pour the extra virgin olive oil into a medium-sized pan and cook the onion and leek until softened. Add the sweet potatoes and Jerusalem artichokes. Cook for another 10 minutes, stirring. Pour in the broth, marjoram and season with salt and pepper. Continue cooking for at least 10-15 minutes, until the vegetables are soft. Blend the soup with an immersion blender, also adding the vegetable milk to adjust the consistency. Serve it by decorating the dishes with vegetable cream and black pepper.
Jerusalem artichoke salad
Did you know that Jerusalem artichokes, unlike potatoes, can also be enjoyed raw? Peel the Jerusalem artichokes and slice them into sticks or julienne strips. Do the same with the carrots. Season the salad immediately to prevent the vegetables from blackening. Add the sauces, capers, vinegar and parsley. Season with salt and pepper and mix.
Pumpkin and Jerusalem artichoke cream soup
Ingredients for 4 people:
Peel and dice the potatoes and pumpkin. Pour them into a non-stick pan with 15 ml of extra virgin olive oil. Mix and cook in the oven at 180°C for 35-40 minutes. Peel and slice the Jerusalem artichokes. Pour 15 ml of extra virgin olive oil into the pan and add a clove of garlic. When the garlic is golden, add the Jerusalem artichokes and sauté them in the pan for 5 minutes. Then pour in 500 ml of vegetable broth and leave to cook for about 10 minutes or until they are soft. Blend the Jerusalem artichokes until you obtain a puree. Pour the potatoes and pumpkin into a pan with the remaining vegetable broth and blend them. Combine the two purees and serve the pumpkin and Jerusalem artichoke cream, garnished with fresh parsley, vegetable cream and pistachios.
Jerusalem artichoke with pecans
Ingredients for 2-3 people:
Pecans are sold in fair trade, ethnic or organic stores and some supermarkets. Otherwise, you can replace them with almonds. Peel the Jerusalem artichokes and slice them thinly. Heat some extra virgin olive oil in a pan and sauté the Jerusalem artichokes for 2 or 3 minutes. Add garlic, rosemary and lemon juice and continue cooking, stirring. Also pour 2 or 3 tablespoons of water into the pan. When the Jerusalem artichokes are ready, add them to the pecans or almonds and serve them, garnishing the dishes with spinach or rocket leaves.
Fried Jerusalem artichokes
Ingredients
Wash the Jerusalem artichokes and brush them well under water to remove all traces of soil. Peel them if you prefer a more delicate taste, otherwise leave the peel. Slice them into thin rounds or sticks.
Prepare a light batter by mixing rice flour with very cold sparkling water (or beer), until you obtain a fluid but not liquid consistency. Heat plenty of oil in a pan. When it is hot, dip the Jerusalem artichokes in the batter and fry them a few at a time, until they are golden and crispy.
Drain them on absorbent paper, salt them immediately and, if you want, add a pinch of chopped rosemary. Serve them hot as a side dish or delicious appetizer.
Baked Jerusalem artichokes with mushrooms
Wash and peel the Jerusalem artichokes, then cut them into slices or chunks. Clean the mushrooms and slice them. In a bowl mix Jerusalem artichokes and mushrooms with oil, chopped garlic, rosemary, salt and pepper.
Distribute everything on a baking tray lined with baking paper, trying not to overlap the ingredients too much. Cook in the oven at 190°C for about 30–35 minutes, stirring halfway through cooking.
When the Jerusalem artichokes are golden and the mushrooms tender, remove from the oven, season with a drizzle of lemon juice and sprinkle with chopped parsley.
Serve hot as a side dish or light main dish.
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