Recipe Page: Jerusalem Artichoke

Roasted Jerusalem Artichokes with Garlic and Rosemary

Duration: 40 minutes

Roasty flavours combined with delectable garlic and rosemary.

Utensils

  • Baking sheet

Ingredients

  • 1 pound Jerusalem artichokes, scrubbed and cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss Jerusalem artichoke pieces with minced garlic, olive oil, chopped rosemary, salt, and black pepper.
  3. Spread the coated Jerusalem artichokes on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes or until golden brown and tender.
  5. Serve as a flavorful side dish.

Jerusalem Artichoke and Potato Gratin

Duration: 65 minutes

A delicious gratin with a rich Gruyère cheese.

Utensils

  • Baking dish

Ingredients

  • 1 pound Jerusalem artichokes, peeled and sliced
  • 1 pound potatoes, peeled and sliced
  • 1 cup Gruyère cheese, grated
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a saucepan, combine heavy cream, minced garlic, and butter. Heat over medium until the butter is melted.
  3. Layer sliced Jerusalem artichokes and potatoes in a greased baking dish.
  4. Pour the cream mixture over the layered vegetables.
  5. Sprinkle grated Gruyère cheese over the top.
  6. Season with salt and black pepper.
  7. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the vegetables are tender. Garnish with fresh thyme before serving.

Jerusalem Artichoke and Leek Soup

Duration: 45 minutes

Full of flavour and creamy richness.

Utensils

  • Large pot
  • Immersion blender

Ingredients

  • 1 pound Jerusalem artichokes, peeled and diced
  • 2 leeks, white and light green parts, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh chives for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion, sliced leeks, and minced garlic. Sauté until softened.
  3. Add diced Jerusalem artichokes to the pot and stir for a few minutes.
  4. Pour in vegetable broth and bring to a simmer. Cook until the Jerusalem artichokes are tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in coconut milk and season with salt and black pepper to taste.
  7. Simmer for an additional 5-7 minutes. Garnish with fresh chives before serving.