Now, let’s dive into the wonderfully creamy world of Jerusalem artichokes! These versatile tubers are the secret to adding rich, velvety texture to soups, pastas, and more. Perfect for cozy comfort food or elegant dinners, our roundup of 20 delicious recipes will inspire you to get cooking. Keep reading to discover your new favorite dish!
Creamy Jerusalem Artichoke Soup
Elegantly earthy and subtly sweet, Jerusalem artichokes—also known as sunchokes—transform into a velvety, comforting soup perfect for a crisp winter evening. Their nutty flavor, enhanced by aromatic leeks and a touch of cream, creates a sophisticated yet approachable dish that feels both rustic and refined. This recipe yields a silky purée that’s surprisingly simple to prepare, letting the humble tuber shine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 pounds Jerusalem artichokes
– 2 tablespoons unsalted butter
– 1 large leek, white and light green parts only, thinly sliced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon salt
– 0.5 teaspoon freshly ground black pepper
– 2 tablespoons fresh chives, chopped
Instructions
1. Scrub 1.5 pounds of Jerusalem artichokes thoroughly under cold running water to remove any dirt, then peel them with a vegetable peeler. Tip: Wear gloves while peeling to prevent skin irritation from the tubers’ natural compounds.
2. Cut the peeled artichokes into 1-inch chunks and set aside.
3. Melt 2 tablespoons of unsalted butter in a large pot over medium heat.
4. Add the sliced leek and minced garlic to the pot, sautéing for 5–7 minutes until softened and fragrant, stirring occasionally to prevent browning.
5. Add the artichoke chunks to the pot, stirring to coat them in the butter mixture.
6. Pour in 4 cups of vegetable broth, ensuring the artichokes are fully submerged.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes until the artichokes are fork-tender.
8. Remove the pot from the heat and let it cool slightly for 5 minutes.
9. Use an immersion blender to purée the soup directly in the pot until completely smooth, about 2–3 minutes. Tip: For an extra-silky texture, strain the soup through a fine-mesh sieve after blending to remove any fibrous bits.
10. Stir in 1 cup of heavy cream, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until fully incorporated.
11. Return the pot to low heat and warm the soup for 5 minutes, stirring occasionally, until heated through but not boiling. Tip: Avoid boiling after adding cream to prevent curdling.
12. Ladle the soup into bowls and garnish with 2 tablespoons of chopped fresh chives.
Gently creamy with a delicate, nutty undertone, this soup boasts a luxuriously smooth texture that clings to the spoon. Serve it warm with a drizzle of olive oil or a sprinkle of toasted hazelnuts for added crunch, making it an elegant starter or a light meal on its own.
Roasted Jerusalem Artichokes with Garlic and Thyme
Just when winter’s chill settles in, a humble tuber emerges to offer earthy sweetness and satisfying texture. Roasted Jerusalem artichokes, kissed with garlic and thyme, transform into a simple yet elegant side dish that celebrates rustic flavors with refined ease.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ pounds Jerusalem artichokes
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 2 teaspoons fresh thyme leaves
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Scrub the Jerusalem artichokes thoroughly under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel.
3. Slice the artichokes into ½-inch thick rounds, ensuring uniform pieces for even roasting.
4. In a large mixing bowl, combine the olive oil, minced garlic, thyme leaves, kosher salt, and black pepper, whisking until fully blended.
5. Add the sliced artichokes to the bowl and toss gently with your hands or a spatula until each piece is evenly coated with the oil mixture.
6. Spread the artichokes in a single layer on the prepared baking sheet, leaving space between pieces to allow for proper browning.
7. Roast in the preheated oven for 20 minutes, then remove the baking sheet and use a spatula to flip each artichoke slice carefully.
8. Return the baking sheet to the oven and continue roasting for another 15 minutes, or until the artichokes are golden brown and tender when pierced with a fork.
9. Transfer the roasted artichokes to a serving platter immediately to prevent overcooking on the hot baking sheet.
Buttery-soft interiors give way to crisp, caramelized edges, while the garlic and thyme infuse each bite with aromatic depth. Serve these warm alongside roasted chicken or fold them into a seasonal grain salad for a hearty, flavorful twist.
Jerusalem Artichoke and Potato Gratin
Kindly consider this elegant gratin, where earthy Jerusalem artichokes and creamy potatoes are layered in a rich, golden embrace. This dish transforms humble roots into a sophisticated centerpiece, perfect for holiday gatherings or a comforting winter meal. Its bubbling cheese crust and tender interior promise both visual appeal and deeply satisfying flavor.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 1/2 lbs Jerusalem artichokes
– 1 1/2 lbs Yukon Gold potatoes
– 2 cups heavy cream
– 1 cup grated Gruyère cheese
– 1/2 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp ground nutmeg
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with 1 tbsp unsalted butter.
2. Peel 1 1/2 lbs Jerusalem artichokes and 1 1/2 lbs Yukon Gold potatoes, then slice them uniformly into 1/8-inch rounds using a mandoline for even cooking.
3. In a medium saucepan over medium heat, combine 2 cups heavy cream, 3 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground nutmeg; bring to a simmer for 2 minutes, stirring occasionally to infuse flavors.
4. Arrange a single layer of sliced Jerusalem artichokes and potatoes in the prepared baking dish, overlapping slightly.
5. Pour one-third of the cream mixture evenly over the layer, then sprinkle with 1/3 cup grated Gruyère cheese and 2 tbsp grated Parmesan cheese.
6. Repeat steps 4 and 5 twice more to create three total layers, ending with cheese on top.
7. Dot the surface with 1 tbsp unsalted butter cut into small pieces for added richness.
8. Cover the dish tightly with aluminum foil and bake at 375°F for 40 minutes to steam the vegetables until tender.
9. Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and bubbly.
10. Let the gratin rest for 10 minutes before serving to allow the cream to set slightly.
Buttery and crisp on top, this gratin yields a velvety interior where the nutty sweetness of Jerusalem artichokes melds with the potatoes’ creaminess. Serve it alongside a simple green salad to cut through the richness, or as a decadent accompaniment to roasted meats for a festive touch.
Jerusalem Artichoke Puree with Truffle Oil
Tender and earthy Jerusalem artichokes transform into a velvety puree, elevated by the luxurious aroma of truffle oil, creating a sophisticated side dish that feels both rustic and refined. This elegant puree, with its subtle nutty sweetness and rich umami notes, offers a comforting yet impressive addition to any holiday table or special dinner. Its creamy texture and deep flavors make it a versatile canvas for garnishes or a standout accompaniment to roasted meats.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 pounds Jerusalem artichokes, peeled and chopped
– 4 cups water
– 1 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1 tablespoon truffle oil
– 1/4 teaspoon black pepper
Instructions
1. Place the peeled and chopped Jerusalem artichokes in a large pot with 4 cups of water and 1 teaspoon of salt.
2. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 20–25 minutes until the artichokes are fork-tender.
3. Drain the artichokes thoroughly in a colander, shaking to remove excess water, and let them cool for 5 minutes to prevent steaming in the blender.
4. Transfer the drained artichokes to a blender or food processor, adding 1/2 cup heavy cream, 2 tablespoons unsalted butter, 1 tablespoon truffle oil, and 1/4 teaspoon black pepper.
5. Blend the mixture on high speed for 1–2 minutes until completely smooth and creamy, scraping down the sides as needed to ensure even consistency.
6. Taste the puree and adjust seasoning with additional salt if desired, but avoid over-blending to prevent it from becoming gummy.
7. Return the puree to the pot and warm it over low heat for 3–5 minutes, stirring constantly until heated through and glossy.
8. Serve the puree immediately while warm, garnished with a drizzle of extra truffle oil or fresh herbs if preferred.
Kneading this puree into your meal plan yields a dish with a silky, cloud-like texture that melts on the tongue, balanced by the earthy depth of Jerusalem artichokes and the aromatic punch of truffle oil. For a creative twist, serve it alongside seared scallops or as a base for poached eggs, allowing its creamy richness to complement both simple and elaborate dishes.
Pan-Fried Jerusalem Artichokes with Rosemary
Nestled among winter’s bounty, Jerusalem artichokes—or sunchokes—offer a delightful, nutty sweetness that shines when simply pan-fried. This elegant side dish, enhanced with fragrant rosemary and a hint of garlic, transforms humble tubers into a crispy, caramelized treat perfect for holiday gatherings or a cozy weeknight meal. Their earthy flavor, balanced by aromatic herbs, makes them a versatile and sophisticated addition to any table.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ pounds Jerusalem artichokes
– 3 tablespoons olive oil
– 2 tablespoons unsalted butter
– 2 sprigs fresh rosemary
– 3 cloves garlic, minced
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon lemon juice
Instructions
1. Scrub 1 ½ pounds of Jerusalem artichokes thoroughly under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel—this ensures they crisp up nicely when cooked.
2. Slice the artichokes into uniform ¼-inch thick rounds using a sharp knife for even cooking.
3. Heat 3 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat until the butter melts and begins to foam lightly, about 2 minutes.
4. Add the artichoke slices to the skillet in a single layer, working in batches if necessary to avoid overcrowding, which can lead to steaming instead of browning.
5. Cook the artichokes undisturbed for 5–7 minutes, or until the bottoms turn golden brown and crispy; resist the urge to stir too early to develop a good sear.
6. Flip each slice carefully with tongs and cook for an additional 5–7 minutes until the other side is equally browned and the artichokes are tender when pierced with a fork.
7. Reduce the heat to medium and add 2 sprigs of fresh rosemary and 3 cloves of minced garlic to the skillet, stirring constantly for 1–2 minutes until the garlic is fragrant but not burned.
8. Season the artichokes with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper, tossing gently to coat evenly.
9. Remove the skillet from the heat and drizzle 1 tablespoon of lemon juice over the artichokes, giving one final toss to incorporate the bright acidity.
10. Discard the rosemary sprigs before serving to avoid overpowering the dish with woody stems.
Here, the artichokes achieve a delightful contrast: crispy, caramelized edges give way to a tender, almost creamy interior, while the rosemary and garlic infuse each bite with aromatic depth. For a creative twist, serve them alongside roasted meats or fold into a warm grain salad, where their nutty sweetness complements hearty flavors beautifully.
Jerusalem Artichoke and Leek Tart
Pristine yet rustic, this Jerusalem artichoke and leek tart marries earthy sweetness with savory depth in a flaky, golden crust. Perfect for a holiday brunch or elegant dinner, its harmonious flavors and stunning presentation will impress any gathering. The combination of tender sunchokes and caramelized leeks creates a sophisticated dish that feels both comforting and celebratory.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 1 lb Jerusalem artichokes, peeled and thinly sliced
– 2 large leeks, white and light green parts only, thinly sliced
– 2 tbsp olive oil
– 1/2 cup heavy cream
– 2 large eggs
– 1/2 cup grated Gruyère cheese
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Preheat the oven to 375°F.
2. In a food processor, pulse the all-purpose flour and cold, cubed unsalted butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together.
4. Tip: Handle the dough minimally to keep the butter cold, ensuring a flaky crust.
5. Roll out the dough on a floured surface to a 12-inch circle and press it into a 9-inch tart pan with a removable bottom.
6. Trim any excess dough, prick the bottom with a fork, and chill in the refrigerator for 15 minutes.
7. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
8. Blind bake the crust for 15 minutes at 375°F, then remove the weights and parchment.
9. In a large skillet, heat the olive oil over medium heat.
10. Add the thinly sliced leeks and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
11. Add the peeled, thinly sliced Jerusalem artichokes to the skillet and cook for an additional 5 minutes until tender.
12. Tip: Sauté the vegetables until just softened to retain their texture and prevent sogginess in the tart.
13. In a medium bowl, whisk together the heavy cream, large eggs, grated Gruyère cheese, salt, and black pepper until smooth.
14. Spread the cooked leek and Jerusalem artichoke mixture evenly over the pre-baked crust.
15. Pour the cream and egg mixture over the vegetables, ensuring it seeps into the layers.
16. Bake the tart at 375°F for 25-30 minutes, until the filling is set and the top is golden brown.
17. Tip: Check for doneness by inserting a knife into the center; it should come out clean.
18. Let the tart cool in the pan on a wire rack for 10 minutes before slicing.
Creamy and rich, this tart offers a delightful contrast between the crisp crust and velvety filling, with the nutty Gruyère complementing the sweet earthiness of the sunchokes. Serve it warm alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness, or slice it into smaller portions for an elegant appetizer at your next gathering.
Jerusalem Artichoke Risotto with Parmesan
Kindly consider this elegant risotto, where earthy Jerusalem artichokes meld with creamy arborio rice and sharp Parmesan for a sophisticated yet comforting winter dish. Known as sunchokes, these knobby tubers develop a sweet, nutty depth when roasted, creating a luxurious base that transforms a classic risotto into something truly special. This recipe balances their distinct flavor with the richness of butter and the savory punch of aged cheese, resulting in a dish that feels both rustic and refined.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound Jerusalem artichokes
– 1 1/2 cups arborio rice
– 4 cups low-sodium chicken broth
– 1/2 cup dry white wine
– 1 medium yellow onion
– 3 cloves garlic
– 1/2 cup grated Parmesan cheese
– 4 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F. Scrub the Jerusalem artichokes thoroughly under cold water to remove any dirt, then pat them dry with a clean towel.
2. Chop the Jerusalem artichokes into 1-inch pieces, toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet, and roast for 25 minutes until tender and lightly caramelized at the edges.
3. While the artichokes roast, pour the chicken broth into a medium saucepan and heat it over medium-low until it simmers gently, then reduce the heat to low to keep it warm throughout cooking.
4. Finely dice the yellow onion and mince the garlic cloves. Heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat until the butter melts and foams slightly.
5. Add the diced onion to the pot and cook for 5-7 minutes, stirring occasionally, until it becomes translucent and soft but not browned.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn, which can impart a bitter flavor to the dish.
7. Add the arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the grains become slightly translucent around the edges and emit a nutty aroma.
8. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, which should take about 2-3 minutes.
9. Ladle 1 cup of the warm chicken broth into the rice mixture and stir frequently until the liquid is nearly absorbed, then repeat this process, adding broth 1 cup at a time and stirring often, for about 20-25 minutes total; the rice should be al dente and the mixture creamy.
10. Once the risotto is cooked, remove it from the heat and stir in the roasted Jerusalem artichokes, grated Parmesan cheese, remaining 2 tablespoons of butter, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper until well combined and glossy.
11. Let the risotto rest off the heat for 2 minutes to allow the flavors to meld, then garnish with chopped fresh parsley before serving immediately.
Creamy and velvety, this risotto boasts a delightful contrast between the tender rice and the slightly firm, caramelized Jerusalem artichokes, with the Parmesan adding a salty sharpness that cuts through the richness. For a creative presentation, serve it in shallow bowls topped with an extra sprinkle of cheese and a drizzle of high-quality olive oil, or pair it with a crisp green salad to balance the dish’s hearty warmth.
Jerusalem Artichoke and Mushroom Casserole
Pristine yet earthy, the Jerusalem artichoke—often overlooked in favor of its more common tuberous cousins—finds its perfect match in the deep, umami richness of mushrooms in this elegant casserole. This dish transforms humble ingredients into a sophisticated centerpiece, offering a creamy, comforting texture and complex flavors that are ideal for a cozy winter gathering or an impressive holiday side. Its golden, bubbling top and aromatic herbs promise a feast for both the eyes and the palate.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds Jerusalem artichokes
– 1 pound cremini mushrooms
– 1 large yellow onion
– 3 cloves garlic
– 2 tablespoons olive oil
– 1 cup heavy cream
– 1 cup vegetable broth
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of olive oil.
2. Scrub the Jerusalem artichokes thoroughly under cold water to remove any dirt, then peel them with a vegetable peeler and slice into 1/4-inch rounds.
3. Trim the stems from the cremini mushrooms and slice the caps into 1/4-inch pieces.
4. Dice the yellow onion into 1/2-inch pieces and mince the garlic cloves finely.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Add the sliced Jerusalem artichokes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they begin to soften and turn lightly golden.
7. Tip: For even browning, avoid overcrowding the skillet—cook in batches if necessary.
8. Transfer the sautéed Jerusalem artichokes to the prepared baking dish, spreading them in an even layer.
9. In the same skillet, melt the unsalted butter over medium heat until foamy, about 1 minute.
10. Add the diced onion and cook for 5 minutes, stirring frequently, until translucent and fragrant.
11. Stir in the minced garlic and cook for 1 more minute until aromatic but not browned.
12. Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their moisture and become tender.
13. Sprinkle the all-purpose flour over the mushroom mixture and cook for 2 minutes, stirring constantly, to form a roux and eliminate the raw flour taste.
14. Tip: Cooking the flour thoroughly prevents a gritty texture in the final sauce.
15. Gradually whisk in the vegetable broth and heavy cream until the mixture is smooth and begins to thicken, about 3-4 minutes.
16. Stir in the fresh thyme leaves, salt, and black pepper, then remove the skillet from the heat.
17. Pour the mushroom sauce evenly over the Jerusalem artichokes in the baking dish.
18. Sprinkle the grated Parmesan cheese uniformly over the top of the casserole.
19. Tip: For a crispier crust, use freshly grated Parmesan instead of pre-shredded varieties.
20. Bake the casserole in the preheated oven for 25-30 minutes, until the top is golden brown and the sauce is bubbling around the edges.
21. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
Flavorful and satisfying, this casserole boasts a velvety texture from the cream-enriched sauce, complemented by the tender bite of Jerusalem artichokes and meaty mushrooms. Serve it alongside a crisp green salad or as a hearty accompaniment to roasted meats, and consider garnishing with extra thyme for a fresh herbal note that brightens the rich, earthy profile.
Jerusalem Artichoke Salad with Lemon Vinaigrette
Radiantly earthy yet refreshingly crisp, this Jerusalem artichoke salad celebrates the humble sunchoke in its most elegant form. Thinly sliced raw tubers mingle with peppery arugula and sharp Parmesan, all united by a bright lemon vinaigrette that cuts through the artichokes’ subtle nuttiness. It’s a study in balance—a simple, sophisticated starter or side that feels both rustic and refined.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound Jerusalem artichokes
– 5 ounces baby arugula
– 1/2 cup shaved Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 3 tablespoons fresh lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Scrub 1 pound of Jerusalem artichokes thoroughly under cold running water to remove any dirt.
2. Using a mandoline or sharp knife, slice the artichokes into paper-thin rounds, about 1/8-inch thick.
3. Immediately transfer the sliced artichokes to a large bowl of ice water to prevent browning and crisp them for 10 minutes.
4. In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until fully emulsified.
5. Drain the Jerusalem artichoke slices and pat them completely dry with a clean kitchen towel to ensure the vinaigrette adheres properly.
6. In a large serving bowl, combine the dried artichoke slices with 5 ounces of baby arugula.
7. Pour the prepared lemon vinaigrette over the salad and toss gently until all ingredients are evenly coated.
8. Sprinkle 1/2 cup of shaved Parmesan cheese over the top of the salad just before serving.
Yield a salad where the Jerusalem artichokes offer a satisfying, water-chestnut-like crunch against the tender arugula, while the lemon vinaigrette provides a zesty, tangy backbone that highlights the Parmesan’s salty richness. For a creative twist, serve it alongside grilled fish or roast chicken, or top it with toasted walnuts for added texture and depth.
Jerusalem Artichoke and Carrot Soup
Kindly imagine a velvety, golden-hued soup that marries the earthy sweetness of Jerusalem artichokes with the bright, subtle sweetness of carrots—a comforting yet sophisticated bowl perfect for a chilly evening. This elegant puree, enriched with aromatics and finished with a touch of cream, transforms humble roots into a refined starter or light meal, offering a delightful balance of flavors that feels both nourishing and indulgent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 pound Jerusalem artichokes, peeled and chopped
– 3 medium carrots, peeled and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, 1 minute.
4. Add 1 pound peeled and chopped Jerusalem artichokes and 3 peeled and chopped carrots to the pot.
5. Pour in 4 cups vegetable broth, ensuring it covers the vegetables by about 1 inch.
6. Bring the mixture to a boil over high heat, then reduce to a simmer and cover the pot.
7. Simmer for 25 minutes, or until the vegetables are tender when pierced with a fork. Tip: For a smoother texture, chop the vegetables into uniform 1-inch pieces to ensure even cooking.
8. Remove the pot from heat and let it cool slightly, about 5 minutes.
9. Use an immersion blender to puree the soup directly in the pot until completely smooth, about 2–3 minutes. Tip: Alternatively, transfer the soup in batches to a countertop blender, blending on high speed for 1 minute per batch while holding the lid securely with a towel to prevent splatters.
10. Return the pureed soup to the pot if using a blender and place it over low heat.
11. Stir in 1/2 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper until fully incorporated.
12. Heat the soup gently for 5 minutes, stirring occasionally, until warmed through but not boiling. Tip: Avoid boiling after adding cream to prevent curdling; keep the heat low for a silky consistency.
13. Ladle the soup into bowls and garnish each serving with a sprinkle of 2 tablespoons chopped fresh parsley.
Delightfully smooth and creamy, this soup boasts a rich, nutty undertone from the Jerusalem artichokes, complemented by the carrots’ gentle sweetness. Serve it with crusty bread for dipping or top with a drizzle of olive oil and extra black pepper for an elegant presentation that highlights its velvety texture and warm, comforting essence.
Jerusalem Artichoke Chips with Sea Salt
Often overlooked in the produce aisle, Jerusalem artichokes—also known as sunchokes—transform into an unexpectedly elegant snack when thinly sliced and crisped to perfection. Their subtle, nutty sweetness, enhanced by a simple sprinkle of sea salt, creates a sophisticated alternative to traditional potato chips, perfect for holiday gatherings or a quiet evening indulgence. This recipe elevates the humble tuber into a delicate, golden-brown treat that is both rustic and refined.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound Jerusalem artichokes
– 2 tablespoons olive oil
– 1 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Scrub the Jerusalem artichokes thoroughly under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel.
3. Using a sharp knife or a mandoline slicer, carefully slice the artichokes into uniformly thin rounds, approximately 1/8-inch thick, for even cooking.
4. In a large mixing bowl, toss the sliced artichokes with the olive oil until they are lightly and evenly coated.
5. Arrange the slices in a single layer on the prepared baking sheet, ensuring they do not overlap to allow for proper crisping.
6. Sprinkle the fine sea salt and freshly ground black pepper evenly over the arranged slices.
7. Place the baking sheet in the preheated oven and bake for 20-25 minutes, flipping the chips halfway through with a spatula, until they turn golden brown and crisp at the edges.
8. Remove the baking sheet from the oven and let the chips cool on the sheet for 5 minutes to fully crisp up before serving.
Notably, these chips offer a delightful crunch with a subtly sweet, earthy flavor that pairs beautifully with a glass of chilled white wine or as a garnish for soups. Their delicate texture makes them an ideal standalone snack, but they also add an elegant touch when scattered over a fresh green salad for a contrasting bite.
Jerusalem Artichoke and Spinach Quiche
This elegant quiche marries the earthy sweetness of Jerusalem artichokes with the fresh vibrancy of spinach, all nestled in a buttery, flaky crust. The result is a sophisticated yet comforting dish perfect for brunch or a light supper, offering a delightful balance of flavors and textures that will impress any guest.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch pie crust, store-bought or homemade
– 1 lb Jerusalem artichokes, peeled and thinly sliced
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups fresh spinach, roughly chopped
– 1 cup shredded Gruyère cheese
– 4 large eggs
– 1 cup heavy cream
– 1/4 tsp ground nutmeg
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, pressing it gently into the edges, and prick the bottom with a fork to prevent air bubbles.
3. In a large skillet over medium heat, heat 2 tbsp olive oil until shimmering, about 1 minute.
4. Add 1 lb peeled and thinly sliced Jerusalem artichokes to the skillet, cooking for 8-10 minutes until they are tender and lightly golden, stirring occasionally for even browning.
5. Season the Jerusalem artichokes with 1/2 tsp salt and 1/4 tsp black pepper, then remove them from the skillet and set aside in a bowl.
6. In the same skillet over medium heat, add 4 cups roughly chopped fresh spinach and cook for 2-3 minutes until wilted, pressing down with a spatula to release excess moisture.
7. Transfer the wilted spinach to a colander and press with a spoon to drain any liquid, which helps prevent a soggy crust.
8. In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, and 1/4 tsp ground nutmeg until smooth and well combined.
9. Layer the cooked Jerusalem artichokes and drained spinach evenly over the bottom of the pie crust.
10. Sprinkle 1 cup shredded Gruyère cheese over the vegetable layer in the crust.
11. Pour the egg and cream mixture slowly over the vegetables and cheese in the crust, ensuring it spreads evenly without overflowing.
12. Bake the quiche in the preheated oven at 375°F (190°C) for 35-40 minutes, until the center is set and the top is golden brown, checking with a knife inserted near the center—it should come out clean.
13. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing to allow it to firm up.
Lusciously creamy with a crisp, golden crust, this quiche offers a subtle nuttiness from the Jerusalem artichokes that pairs beautifully with the mild, earthy spinach. Serve it warm with a side salad for a complete meal, or slice it cold for a delightful picnic treat that holds its shape perfectly.
Jerusalem Artichoke and Bacon Hash
Luxuriously earthy and satisfyingly savory, this Jerusalem artichoke and bacon hash transforms humble ingredients into a sophisticated brunch or hearty side dish. With crisp bacon, tender sunchokes, and golden potatoes, it offers a delightful contrast of textures and a rich, comforting flavor profile that feels both rustic and refined. Perfect for a leisurely weekend morning or an elegant dinner accompaniment, this recipe celebrates the underappreciated Jerusalem artichoke in a truly memorable way.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 pound Jerusalem artichokes
– 1 pound Yukon Gold potatoes
– 1 medium yellow onion
– 2 cloves garlic
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
– 4 large eggs
Instructions
1. Dice 6 slices of thick-cut bacon into ½-inch pieces.
2. Place the bacon pieces in a large cast-iron skillet over medium heat and cook for 8–10 minutes, stirring occasionally, until the fat renders and the bacon is crisp.
3. While the bacon cooks, scrub 1 pound of Jerusalem artichokes and 1 pound of Yukon Gold potatoes under cold water to remove any dirt, then dice both into ½-inch cubes.
4. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
5. Add the diced Jerusalem artichokes and potatoes to the skillet, spreading them in an even layer, and cook undisturbed over medium heat for 5 minutes to develop a golden crust.
6. Dice 1 medium yellow onion and mince 2 cloves of garlic while the vegetables cook.
7. After 5 minutes, stir the vegetables, then add the diced onion and 2 tablespoons of olive oil to the skillet, cooking for another 8–10 minutes until the vegetables are tender and browned.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
9. Season the hash with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper, then stir in the reserved bacon and 2 tablespoons of chopped fresh parsley.
10. Create 4 small wells in the hash with the back of a spoon and crack 1 large egg into each well.
11. Cover the skillet and cook over low heat for 5–7 minutes until the egg whites are set but the yolks remain slightly runny.
12. Remove the skillet from the heat and let it rest for 2 minutes before serving.
The finished hash boasts a delightful interplay of textures: crisp bacon, tender-crisp Jerusalem artichokes, and creamy potatoes, all bound by rich, savory flavors. For a creative twist, top it with a dollop of crème fraîche and a sprinkle of smoked paprika, or serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Jerusalem Artichoke and Chicken Stew
Venturing into the realm of comforting winter fare, this Jerusalem artichoke and chicken stew offers a sublime harmony of earthy sweetness and savory depth. Its slow-simmered elegance transforms humble ingredients into a truly sophisticated one-pot meal, perfect for gathering around the table on a chilly evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
– 2 tbsp olive oil
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 lb Jerusalem artichokes, scrubbed and sliced into 1/2-inch rounds
– 2 cups low-sodium chicken broth
– 1 cup dry white wine
– 2 sprigs fresh thyme
– 1 bay leaf
– 1/2 cup heavy cream
Instructions
1. Pat the chicken pieces completely dry with paper towels to ensure a proper sear.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Season the chicken pieces evenly with the kosher salt and black pepper.
4. Add the chicken to the pot in a single layer, working in batches if necessary to avoid crowding, and sear for 4-5 minutes per side until deeply golden brown.
5. Transfer the seared chicken to a clean plate, leaving the rendered fat and any browned bits in the pot.
6. Reduce the heat to medium and add the diced onion to the pot, sautéing for 5-7 minutes until translucent and softened.
7. Add the minced garlic and cook for 1 additional minute until fragrant.
8. Stir in the sliced Jerusalem artichokes and cook for 3 minutes to lightly toast their edges.
9. Pour in the white wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom, and simmer for 3 minutes until the wine reduces by half.
10. Add the chicken broth, fresh thyme sprigs, and bay leaf to the pot, then return the seared chicken and any accumulated juices.
11. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot, and simmer for 45 minutes.
12. After 45 minutes, uncover the pot and continue simmering for an additional 15 minutes to allow the sauce to reduce slightly and the Jerusalem artichokes to become fork-tender.
13. Remove and discard the thyme sprigs and bay leaf from the stew.
14. Stir in the heavy cream until fully incorporated and warmed through, about 2 minutes.
15. Taste the stew and adjust seasoning with an additional pinch of salt if desired, remembering the broth was low-sodium.
Generously ladle this stew into shallow bowls, where the tender chicken and silky Jerusalem artichokes are enveloped in a luxuriously creamy, herb-infused sauce. The artichokes offer a delightful, slightly nutty counterpoint to the rich poultry, creating a complex yet comforting flavor profile. For a beautiful presentation, garnish with a final drizzle of olive oil and a few fresh thyme leaves.
Jerusalem Artichoke and Goat Cheese Dip
Unveiling a sophisticated yet approachable appetizer, this Jerusalem Artichoke and Goat Cheese Dip transforms humble ingredients into an elegant centerpiece. Its creamy texture and earthy-sweet notes make it perfect for holiday gatherings or intimate dinners, offering a delightful twist on classic dips. Crafted with care, it promises to impress with every velvety scoop.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound Jerusalem artichokes
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 ounces goat cheese
– 1/2 cup heavy cream
– 2 cloves garlic
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh chives
Instructions
1. Preheat the oven to 400°F.
2. Scrub 1 pound of Jerusalem artichokes thoroughly under cold running water to remove any dirt, then pat them dry with a clean kitchen towel.
3. Toss the cleaned Jerusalem artichokes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a medium mixing bowl until evenly coated.
4. Spread the coated Jerusalem artichokes in a single layer on a baking sheet lined with parchment paper.
5. Roast the Jerusalem artichokes in the preheated oven at 400°F for 30 minutes, or until they are tender when pierced with a fork and have developed golden-brown edges.
6. Remove the baking sheet from the oven and let the roasted Jerusalem artichokes cool for 10 minutes to handle safely.
7. Peel 2 cloves of garlic and mince them finely using a sharp knife or garlic press.
8. Combine the cooled Jerusalem artichokes, 8 ounces of goat cheese, 1/2 cup of heavy cream, the minced garlic, and 1 tablespoon of lemon juice in a food processor.
9. Process the mixture on high speed for 2-3 minutes, scraping down the sides of the bowl once with a spatula, until it becomes completely smooth and creamy.
10. Transfer the dip to a serving bowl and stir in 1/4 cup of chopped fresh chives by hand until just incorporated.
11. Serve the dip immediately, or cover it with plastic wrap and refrigerate for up to 1 hour to allow the flavors to meld for a richer taste.
Buttery and smooth, this dip boasts a luxurious texture that pairs beautifully with crisp crackers or toasted baguette slices. Its earthy undertones from the roasted artichokes are balanced by the tangy goat cheese and bright lemon, creating a harmonious flavor profile. For a creative twist, garnish with extra chives and a drizzle of olive oil, or serve alongside roasted vegetables for a wholesome appetizer spread.
Jerusalem Artichoke and Herb Frittata
Tender and earthy Jerusalem artichokes, often overlooked in the produce aisle, find their perfect match in this herbaceous, golden frittata, a dish that transforms a humble breakfast into an elegant centerpiece for any brunch or light supper. Their subtly sweet, nutty flavor melds beautifully with fresh herbs and creamy eggs, creating a satisfying meal that is both rustic and refined. This recipe celebrates simplicity with sophisticated results, requiring just a handful of ingredients and a single skillet.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound Jerusalem artichokes
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 8 large eggs
– 1/4 cup whole milk
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
Instructions
1. Preheat your oven to 375°F.
2. Scrub the Jerusalem artichokes thoroughly under cold running water to remove any dirt.
3. Thinly slice the cleaned Jerusalem artichokes into 1/8-inch rounds using a sharp knife or mandoline for even cooking.
4. Heat the olive oil in a 10-inch oven-safe nonstick or well-seasoned cast-iron skillet over medium heat.
5. Add the sliced Jerusalem artichokes to the skillet in a single layer, seasoning them with the kosher salt and black pepper.
6. Cook the artichokes, stirring occasionally, for 8-10 minutes until they are tender and lightly golden brown at the edges.
7. While the artichokes cook, crack the 8 large eggs into a medium mixing bowl.
8. Add the whole milk, grated Parmesan cheese, chopped fresh parsley, and chopped fresh thyme to the bowl with the eggs.
9. Whisk the egg mixture vigorously for about 1 minute until it is fully combined and slightly frothy.
10. Pour the whisked egg mixture evenly over the cooked Jerusalem artichokes in the skillet, ensuring the artichokes are distributed throughout.
11. Cook the frittata on the stovetop over medium heat for 3-4 minutes until the edges just begin to set.
12. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is fully set and the top is puffed and golden.
13. Remove the skillet from the oven using an oven mitt and let the frittata rest in the pan for 5 minutes to allow it to firm up slightly.
14. Run a thin spatula around the edges of the frittata to loosen it from the skillet.
15. Carefully slide the frittata onto a large cutting board or serving plate.
16. Cut the frittata into 4 wedges using a sharp knife.
Rich in flavor and texture, this frittata offers a delightful contrast between the creamy, custardy egg interior and the tender, slightly crisp Jerusalem artichokes. The fresh herbs provide a bright, aromatic lift that complements the earthiness of the tubers perfectly. For a creative presentation, serve each wedge atop a bed of lightly dressed arugula or with a dollop of crème fraîche and an extra sprinkle of fresh herbs.
Jerusalem Artichoke and Pumpkin Soup
Beneath the crisp winter air, a velvety soup emerges to warm both hands and hearts, marrying the earthy sweetness of Jerusalem artichokes with the mellow richness of pumpkin for a comforting yet sophisticated bowl. This creamy blend, subtly enhanced by aromatic herbs and a hint of spice, transforms humble roots into an elegant starter or light meal, perfect for holiday gatherings or cozy evenings by the fire. Its golden hue and smooth texture invite a moment of quiet indulgence, celebrating the season’s bounty with every spoonful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, chopped
– 2 cloves garlic, minced
– 1 pound Jerusalem artichokes, peeled and chopped
– 1 pound pumpkin, peeled, seeded, and chopped
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon ground nutmeg
– 1/2 cup heavy cream
– Salt to taste
– Black pepper to taste
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium yellow onion, chopped, and sauté until translucent and soft, 5–7 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves garlic, minced, and cook until fragrant, about 1 minute, being careful not to let it brown.
4. Add 1 pound Jerusalem artichokes, peeled and chopped, and 1 pound pumpkin, peeled, seeded, and chopped, to the pot, and cook for 5 minutes to lightly caramelize the edges, stirring once or twice.
5. Pour in 4 cups vegetable broth, 1 teaspoon dried thyme, and 1/2 teaspoon ground nutmeg, and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer until the vegetables are fork-tender, 20–25 minutes, checking at 20 minutes to avoid overcooking.
7. Remove the pot from heat and let it cool slightly for 5 minutes to handle safely.
8. Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy, about 2–3 minutes, or transfer in batches to a countertop blender, blending on high speed until uniform.
9. Return the pureed soup to the pot if using a blender, and place it over low heat.
10. Stir in 1/2 cup heavy cream until fully incorporated and heated through, 2–3 minutes, avoiding a boil to prevent curdling.
11. Season with salt and black pepper to taste, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting as needed after tasting.
12. Ladle the soup into bowls and garnish each serving with 2 tablespoons chopped fresh parsley for a fresh, vibrant finish.
A silky, luxurious texture coats the palate, with the nutty undertones of Jerusalem artichokes balancing the pumpkin’s gentle sweetness, while a whisper of nutmeg adds depth without overpowering. Serve it in shallow bowls with a drizzle of olive oil or a sprinkle of toasted pumpkin seeds for crunch, or pair it with crusty bread for a satisfying, elegant meal that feels both rustic and refined.
Jerusalem Artichoke and Sage Pasta
Radiant with earthy sophistication, this Jerusalem artichoke and sage pasta transforms humble ingredients into an elegant autumnal dish. The nutty sweetness of roasted sunchokes pairs beautifully with aromatic sage and rich Parmesan, creating a comforting yet refined meal perfect for cozy evenings. With its velvety sauce and al dente pasta, it’s a celebration of seasonal flavors that feels both rustic and polished.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound Jerusalem artichokes
– 12 ounces dried fettuccine
– 3 tablespoons olive oil
– 4 cloves garlic
– ¼ cup fresh sage leaves
– ½ cup grated Parmesan cheese
– ½ cup heavy cream
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 cups water
Instructions
1. Preheat your oven to 400°F.
2. Scrub 1 pound of Jerusalem artichokes thoroughly under cold running water to remove any dirt.
3. Cut the cleaned Jerusalem artichokes into ½-inch cubes.
4. Toss the cubed Jerusalem artichokes with 1 tablespoon of olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper on a baking sheet.
5. Roast the Jerusalem artichokes in the preheated oven for 20 minutes, or until they are golden brown and tender when pierced with a fork.
6. While the Jerusalem artichokes roast, bring a large pot of salted water to a rolling boil over high heat.
7. Add 12 ounces of dried fettuccine to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
8. Reserve 2 cups of the starchy pasta cooking water, then drain the pasta and set it aside.
9. Mince 4 cloves of garlic.
10. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
11. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant but not browned.
12. Add ¼ cup of fresh sage leaves to the skillet and cook for 30 seconds, just until they become crisp.
13. Pour ½ cup of heavy cream into the skillet and bring it to a gentle simmer.
14. Stir in the roasted Jerusalem artichokes and the remaining ¼ teaspoon of salt and ⅛ teaspoon of black pepper.
15. Add the cooked fettuccine and ½ cup of grated Parmesan cheese to the skillet, tossing to coat everything evenly.
16. Gradually add the reserved pasta water, ¼ cup at a time, while tossing continuously, until the sauce reaches a silky, clinging consistency.
Elegantly creamy and deeply savory, this pasta boasts a delightful contrast between the tender, caramelized Jerusalem artichokes and the crisp fried sage. The sauce clings perfectly to each strand of fettuccine, offering a rich, nutty flavor profile with herbal notes. For a stunning presentation, garnish with extra sage leaves and a final sprinkle of Parmesan, or serve alongside a simple arugula salad to complement its earthy warmth.
Jerusalem Artichoke and Lentil Curry
Jerusalem artichokes, with their earthy sweetness, and hearty lentils unite in this warming curry, offering a comforting yet sophisticated dish perfect for chilly evenings. This aromatic blend of spices and textures creates a satisfying meal that feels both nourishing and indulgent, inviting you to savor each spoonful. Its rich, layered flavors develop beautifully, making it an ideal centerpiece for a cozy dinner or a thoughtful addition to any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 pound Jerusalem artichokes, peeled and cubed
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 (14-ounce) can diced tomatoes
– 1 (13.5-ounce) can coconut milk
– 1/2 teaspoon salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium yellow onion, diced, and sauté until translucent and soft, 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in 3 cloves garlic, minced, and 1 tablespoon fresh ginger, grated, cooking for 1 minute until fragrant.
4. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to enhance their aroma.
5. Tip: Toasting spices briefly unlocks their full flavor, so avoid skipping this step for a more vibrant curry.
6. Incorporate 1 pound Jerusalem artichokes, peeled and cubed, and 1 cup brown lentils, rinsed, stirring to coat evenly with the spice mixture.
7. Pour in 4 cups vegetable broth and 1 (14-ounce) can diced tomatoes, bringing the mixture to a boil over high heat.
8. Reduce heat to low, cover the pot, and simmer for 30 minutes until the lentils are tender and the artichokes are fork-tick.
9. Tip: Simmering covered helps retain moisture and ensures even cooking, so resist the urge to lift the lid frequently.
10. Stir in 1 (13.5-ounce) can coconut milk and 1/2 teaspoon salt, simmering uncovered for 10 minutes to allow the flavors to meld and the curry to thicken slightly.
11. Tip: For a creamier texture, use full-fat coconut milk and stir gently to avoid breaking the lentils.
12. Remove from heat and fold in 1/4 cup fresh cilantro, chopped, reserving a sprinkle for garnish if desired.
13. Elegant in its simplicity, this curry boasts a velvety texture from the coconut milk, with tender lentils and artichokes providing a satisfying bite. The subtle sweetness of the artichokes balances the warm spices, creating a harmonious flavor profile that deepens upon sitting. Serve it over steamed basmati rice or with warm naan to soak up every last drop, or garnish with extra cilantro and a squeeze of lime for a bright finish.
Jerusalem Artichoke and Beetroot Salad
Yielded from the earth’s humble bounty, this Jerusalem artichoke and beetroot salad transforms rustic roots into an elegant symphony of textures and flavors. Roasted to caramelized perfection, the earthy sweetness of beets and nutty sunchokes is balanced by crisp apple and a bright, herbaceous dressing, creating a dish that is both grounding and refined—a celebration of winter’s finest produce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound Jerusalem artichokes, scrubbed and cut into 1-inch pieces
– 1 pound beetroots, peeled and cut into 1-inch cubes
– 2 tablespoons olive oil, divided
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon black pepper, divided
– 1 medium apple, cored and thinly sliced
– 1/4 cup chopped fresh parsley
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 cup toasted walnuts, chopped
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss Jerusalem artichokes and beetroots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for proper roasting.
4. Roast for 40-45 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.
5. While the vegetables roast, whisk together the remaining 1 tablespoon olive oil, apple cider vinegar, honey, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl to create the dressing.
6. Transfer the roasted vegetables to a serving bowl and let them cool for 10 minutes to slightly firm up and prevent the apple from wilting.
7. Add the sliced apple, chopped parsley, and toasted walnuts to the bowl with the vegetables.
8. Pour the dressing over the salad and gently toss until all ingredients are evenly combined.
9. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
Offering a delightful contrast, the tender roasted roots mingle with the crisp apple and crunchy walnuts, while the tangy-sweet dressing ties each bite together. For a creative twist, serve this salad atop a bed of peppery arugula or alongside grilled chicken for a heartier meal, letting its vibrant colors and earthy depth shine.
Summary
Venture into a world of creamy, comforting flavors with these 20 Jerusalem artichoke recipes! From silky soups to hearty gratins, there’s a perfect dish for every home cook. We hope you find a new favorite to warm your kitchen. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the cozy inspiration!
