Are you looking for a delicious way to add some excitement to your meals? Look no further than Jerusalem artichokes! These unique tubers have a rich, nutty flavor and a velvety texture that pairs perfectly with cream. In this article, we’ll explore 20 mouthwatering creamy Jerusalem artichoke recipes that are sure to impress your family and friends.
From soups to side dishes, main courses to desserts, these creative recipes showcase the versatility of Jerusalem artichokes. You’ll discover everything from classic comfort foods to innovative fusion dishes that will inspire you to get cooking. So let’s dive in and explore the wonderful world of creamy Jerusalem artichoke cuisine!
Creamy Jerusalem Artichoke Soup
This creamy soup is a perfect blend of earthy flavors and velvety texture, showcasing the unique taste of Jerusalem artichokes. With its subtle sweetness and hint of nuttiness, it’s an ideal choice for a cozy evening meal.
Ingredients:
– 2 large Jerusalem artichokes, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped Jerusalem artichokes and cook for an additional 3-4 minutes, or until they start to brown.
3. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the artichokes are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
5. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 30-35 minutes
Roasted Jerusalem Artichokes with Garlic and Thyme
Roasted Jerusalem Artichokes with Garlic and Thyme: A Simple yet Flavorful Side Dish
This recipe brings out the natural sweetness of Jerusalem artichokes by roasting them with aromatic garlic and thyme. Perfect as a side dish or added to salads, this dish is sure to please.
Ingredients:
– 2 lbs Jerusalem artichokes, peeled and quartered
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss together the Jerusalem artichokes, garlic, thyme, salt, and pepper until they are evenly coated.
3. Drizzle with olive oil and mix well.
4. Spread the mixture on a baking sheet in a single layer.
5. Roast for 45-50 minutes, or until the Jerusalem artichokes are tender and caramelized.
Cooking Time: 45-50 minutes
Jerusalem Artichoke and Potato Gratin
Elevate your comfort food game with this creamy, flavorful gratin that combines the earthy sweetness of Jerusalem artichokes with the starchy goodness of potatoes.
Ingredients:
– 2 large Jerusalem artichokes, peeled and thinly sliced
– 3-4 large potatoes, peeled and thinly sliced
– 1/4 cup unsalted butter, melted
– 1/2 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced Jerusalem artichokes and potatoes.
3. In a separate bowl, mix melted butter, heavy cream, and grated cheddar cheese.
4. Pour the creamy mixture over the potato-Jerusalem artichoke mixture, tossing until well coated.
5. Transfer the mixture to a 9×13-inch baking dish and season with salt and pepper.
6. Bake for 45-50 minutes or until the top is golden brown and the potatoes are tender.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 45-50 minutes
Jerusalem Artichoke Puree with Truffle Oil
This rich and creamy puree showcases the earthy sweetness of Jerusalem artichokes, elevated by the deep umami flavor of truffle oil. Perfect as a side dish or used as a base for soups and sauces.
Ingredients:
– 2 large Jerusalem artichokes
– 2 tablespoons butter
– 1/4 cup heavy cream
– Salt and pepper to taste
– 1 teaspoon truffle oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Scrub the artichokes clean, then trim the tops and halve them lengthwise.
3. Place the artichoke halves on a baking sheet, cut side up. Drizzle with butter and season with salt and pepper.
4. Roast for 45-50 minutes, or until tender and caramelized.
5. Scoop the flesh into a blender or food processor. Add heavy cream and blend until smooth.
6. Stir in truffle oil and adjust seasoning as needed.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Pan-Fried Jerusalem Artichokes with Rosemary
This recipe showcases the sweet and nutty flavor of Jerusalem artichokes, elevated by the aromatic essence of rosemary. Perfect for a quick weeknight dinner or as a side dish for your next special occasion.
Ingredients:
– 4-6 Jerusalem artichokes, peeled and sliced into 1/8-inch thick rounds
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped (about 2 teaspoons)
– Salt, to taste
– Freshly ground black pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced Jerusalem artichokes and cook for 5-7 minutes on each side, or until they develop a golden brown color.
3. Sprinkle the chopped rosemary over the artichoke slices and cook for an additional minute.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with additional rosemary sprigs if desired.
Cooking Time: 15-20 minutes
Jerusalem Artichoke and Leek Tart
This savory tart combines the natural sweetness of Jerusalem artichokes with the subtle onion flavor of leeks, all wrapped up in a buttery pastry crust. Perfect for a fall or winter dinner party.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large Jerusalem artichokes, peeled and thinly sliced
– 2 medium leeks, thinly sliced
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, sauté leeks and Jerusalem artichokes in butter until tender and caramelized.
4. Arrange the vegetable mixture on one half of the pastry, leaving a 1-inch border.
5. Fold the other half of the pastry over the filling and press edges to seal.
6. Brush with egg wash (beaten egg mixed with a little water) and sprinkle with salt and pepper.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Jerusalem Artichoke Risotto with Parmesan
This creamy risotto pairs the subtle sweetness of Jerusalem artichokes with the nutty flavor of Parmesan cheese, creating a rich and satisfying dish perfect for a cozy evening meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 medium-sized Jerusalem artichokes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
2. Add the garlic and cook for an additional minute.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the white wine (if using) and cook until absorbed.
5. Add 1/2 cup of warmed broth to the rice mixture. Stir until absorbed, then repeat the process until all the broth is used, stirring occasionally.
6. During the last minute of cooking, add the diced Jerusalem artichokes and stir to combine.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Jerusalem Artichoke and Mushroom Casserole
A hearty and flavorful vegetarian casserole that combines the earthy sweetness of Jerusalem artichokes with the savory flavor of mushrooms. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2 large Jerusalem artichokes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion, mushrooms, and garlic in olive oil until tender.
3. Add the diced Jerusalem artichokes and vegetable broth; bring to a simmer.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Top with grated cheese and breadcrumbs.
6. Bake for 35-40 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 35-40 minutes
Jerusalem Artichoke Salad with Lemon Vinaigrette
Discover the sweet and nutty flavor of Jerusalem artichokes in this refreshing salad, elevated by a zesty lemon vinaigrette. This seasonal side dish is perfect for fall and winter gatherings.
Ingredients:
– 2 large Jerusalem artichokes, peeled and thinly sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp freshly squeezed lemon juice
– 1 tsp Dijon mustard
– Salt and pepper to taste
– 2 tbsp extra-virgin olive oil
Instructions:
1. In a large bowl, combine sliced Jerusalem artichokes, chopped parsley, and crumbled feta cheese (if using).
2. In a small bowl, whisk together lemon juice, Dijon mustard, salt, and pepper.
3. Slowly pour in olive oil while continuously whisking until the vinaigrette is well combined.
4. Pour the lemon vinaigrette over the Jerusalem artichoke mixture and toss to coat.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 15 minutes
Jerusalem Artichoke and Carrot Soup
A hearty and comforting soup that combines the earthy sweetness of Jerusalem artichokes with the natural sweetness of carrots, all wrapped up in a creamy broth.
Ingredients:
– 2 large Jerusalem artichokes, peeled and chopped
– 4 medium-sized carrots, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped Jerusalem artichokes and carrots to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Jerusalem Artichoke Chips with Sea Salt
Experience the unique flavor of Jerusalem artichokes transformed into crispy, savory chips seasoned with sea salt. This recipe is a perfect snack for any occasion.
Ingredients:
– 2 large Jerusalem artichokes
– 1/2 cup vegetable oil
– 1 tablespoon sea salt
– Optional: Additional seasonings like garlic powder or paprika
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Peel the Jerusalem artichokes and slice them into thin rounds, about 1/8 inch thick.
3. In a bowl, toss the sliced artichokes with vegetable oil until they’re evenly coated.
4. Line a baking sheet with parchment paper and arrange the artichoke slices in a single layer.
5. Sprinkle sea salt over the artichoke chips to taste.
6. Bake for 20-25 minutes or until crispy and golden brown, flipping halfway through.
7. Remove from the oven and let cool on a wire rack.
Cooking Time: 20-25 minutes
Jerusalem Artichoke and Spinach Quiche
This quiche is a perfect blend of earthy sweetness from Jerusalem artichokes and the nutty flavor of spinach. It’s a great vegetarian option for brunch or dinner.
Ingredients:
– 1 9-inch pie crust
– 2 large Jerusalem artichokes, peeled and diced
– 2 cups fresh spinach leaves
– 2 tablespoons butter
– 1 onion, finely chopped
– 3 large eggs
– 1 cup heavy cream
– Salt and pepper to taste
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a large skillet, sauté the Jerusalem artichokes and onion in butter until tender. Add spinach and cook until wilted.
4. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Arrange the cooked Jerusalem artichoke mixture in the pie crust, followed by the egg mixture.
6. Top with cheddar cheese (if using) and bake for 35-40 minutes or until the quiche is set.
7. Let it cool before serving.
Cooking Time: 35-40 minutes
Jerusalem Artichoke and Bacon Hash
This hearty hash combines the natural sweetness of Jerusalem artichokes with the smoky richness of crispy bacon, making it a perfect side dish or light meal. With its complex flavors and satisfying texture, this recipe is sure to become a new favorite.
Ingredients:
– 2 large Jerusalem artichokes, peeled and diced
– 6 slices of bacon, cooked and crumbled
– 1 onion, diced
– 2 cloves of garlic, minced
– 1/4 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the diced onion and minced garlic over medium heat until softened.
3. Add the diced Jerusalem artichokes to the skillet and cook for 5 minutes, or until slightly tender.
4. Stir in the cooked bacon, chicken broth, salt, and pepper.
5. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the artichokes are tender and the top is golden brown.
Cooking Time: 30-40 minutes
Jerusalem Artichoke and Chicken Stew
This hearty stew combines the natural sweetness of Jerusalem artichokes with the rich flavor of chicken, all wrapped up in a savory broth. Perfect for a cozy evening meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium Jerusalem artichokes, peeled and cubed
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the Jerusalem artichokes, carrots, celery, onion, garlic, and thyme. Cook for an additional 5 minutes.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat to low and simmer, covered, for 30-40 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste.
Cooking Time: 40-50 minutes
Jerusalem Artichoke and Goat Cheese Dip
Discover the unique flavor combination of roasted Jerusalem artichokes and creamy goat cheese in this simple dip recipe, perfect for snacking or entertaining.
Ingredients:
– 2 large Jerusalem artichokes, peeled and cubed
– 1/4 cup goat cheese (chèvre)
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh herbs (such as parsley or chives) for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the Jerusalem artichoke cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
4. In a bowl, combine the roasted Jerusalem artichokes, goat cheese, and minced garlic.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 25 minutes
Jerusalem Artichoke and Herb Frittata
Elevate your brunch game with this flavorful and nutritious frittata featuring roasted Jerusalem artichokes and fresh herbs. Perfect for a special occasion or a cozy Sunday morning.
Ingredients:
– 6-8 eggs
– 1 large onion, thinly sliced
– 2 medium Jerusalem artichokes, peeled and cubed
– 2 tbsp olive oil
– 2 tsp chopped fresh rosemary
– 1 tsp chopped fresh thyme
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the onion and Jerusalem artichokes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, whisk eggs with salt and pepper.
4. Add roasted vegetables, rosemary, thyme, and Parmesan cheese to the eggs. Mix well.
5. Pour egg mixture into a greased 9-inch pie dish or skillet. Cook for 10-12 minutes or until edges start to set.
6. Transfer to the oven and bake for an additional 15-20 minutes or until center is cooked through.
7. Let it cool slightly before slicing and serving.
Cooking Time: 40-50 minutes
Jerusalem Artichoke and Pumpkin Soup
This hearty soup is a perfect blend of autumn’s flavors, with the earthy sweetness of jerusalem artichokes and the warm spices of pumpkin. A comforting bowl of goodness on a chilly fall day.
Ingredients:
– 2 large jerusalem artichokes, peeled and chopped
– 1 small pumpkin (about 2 lbs), peeled, seeded, and chopped
– 4 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– 4 cups vegetable or chicken broth
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and coriander; cook for 1 minute.
3. Add jerusalem artichokes, pumpkin, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Purée soup with an immersion blender or regular blender.
5. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Jerusalem Artichoke and Sage Pasta
A comforting and flavorful pasta dish that combines the sweetness of Jerusalem artichokes with the earthiness of sage, perfect for a cozy dinner. This recipe is quick to prepare and packed with nutrients.
Ingredients:
– 8 oz pasta of your choice
– 2 large Jerusalem artichokes, peeled and diced
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 tablespoons fresh sage leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a separate pan, heat the olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add diced Jerusalem artichokes and chopped sage. Cook for 5-7 minutes or until the artichokes are tender.
4. Combine cooked pasta with the artichoke mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Jerusalem Artichoke and Lentil Curry
This hearty curry combines the earthy sweetness of Jerusalem artichokes with the comforting warmth of red lentils, perfect for a cozy evening meal. With its aromatic blend of Indian spices, this dish is sure to become a new favorite.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium Jerusalem artichokes, peeled and chopped
– 1 cup red lentils, rinsed and drained
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, Jerusalem artichokes, lentils, diced tomatoes, cumin, curry powder, and turmeric. Stir well to combine.
4. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
5. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Jerusalem Artichoke and Beetroot Salad
A sweet and earthy combination of roasted vegetables, this salad is perfect as a side dish or light lunch. The natural sweetness of the beets pairs beautifully with the nutty flavor of the Jerusalem artichokes.
Ingredients:
– 2 large beetroots
– 1 large Jerusalem artichoke
– 2 tbsp olive oil
– Salt and pepper to taste
– 2 tbsp balsamic vinegar (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap the beetroots in foil and roast for 45-50 minutes, or until tender.
3. Peel the Jerusalem artichoke and slice it into 1-inch thick rounds. Toss with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly caramelized.
4. Let the vegetables cool before combining them in a bowl.
5. Drizzle with balsamic vinegar (if using) and sprinkle with chopped parsley (if desired).
6. Serve warm or at room temperature.
Cooking Time: 1 hour 15 minutes
Summary
Discover the versatility of Jerusalem artichokes with these 20 creamy recipes! From soups to salads, and from casseroles to quiches, this list has something for everyone. Enjoy classic comfort foods like Creamy Jerusalem Artichoke Soup and Pan-Fried Jerusalem Artichokes with Rosemary, or try something new like Jerusalem Artichoke Risotto with Parmesan or Jerusalem Artichoke and Mushroom Casserole. Whether you’re a fan of sweet or savory dishes, these recipes showcase the unique flavor and texture of Jerusalem artichokes. Get creative in the kitchen with these delicious and easy-to-make recipes!
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