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Give Jerusalem artichoke a chance: how to cook it and the best recipes


Baked Jerusalem artichoke

How to cook Jerusalem artichoke? Here are all the tips and the most delicious recipes to better enjoy this tasty and rich tuber!

Have you ever seen Jerusalem artichokes at the market but have never had the courage to buy them? Cleaning and cooking Jerusalem artichokes is much simpler than it might seem. First of all, for those who still don't know them, let's say that they appear as slightly lumpy roots. They can be cooked exactly like common potatoes, even if their flavor, more than potatoes, can remind of artichoke , so much so that it is also called Jerusalem artichoke ( or helianthus tuberosus) .

Loved by vegans, Jerusalem artichoke has significant beneficial properties (guarantees proper digestion, absorption of nutrients and strengthens the immune system ), has much fewer calories than potatoes (about 30 kcal per 100 g), does not contain gluten and is rich in inulin . So let's see how to clean it and enjoy it!

How to clean Jerusalem artichokes?

It is not always necessary to peel them: in many preparations it is sufficient to wash them thoroughly; if, however, you need to know, let's see together how to clean them perfectly .

How to clean Jerusalem artichoke
How to clean Jerusalem artichoke
  1. Before cleaning them, first of all we advise you to rinse them under fresh running water , removing the traces of earth with a sponge, very gently.
  2. To peel them, you have to arm yourself with a vegetable peeler ; pretend that they are potatoes a little more irregular than usual, and with the razor blade of this tool you will clean them in no time. Alternatively, a simple knife will also work, with which you will also remove the hardest parts, being very careful .
  3. Once peeled and made into small pieces, finally, they will be placed in water and lemon, as long as you proceed with the preparation, so as not to make them black (even in this, in fact, they are reminiscent of artichokes).

How to cook Jerusalem artichokes: 8 simple but tasty recipes

The variety of recipes that can be prepared with raw Jerusalem artichoke is amazing . It will be excellent in minestrone or vegetable soups, also reduced in purée (in mixed vegetable soups). You can also try it to alternate pieces of meat or fish on skewers , instead of the usual peppers, or try it – after cooking – in rich omelettes .

Also excellent to enrich salads , or to prepare substantial gateau; it can also be used to flavor pasta , in addition to other ingredients and spiced with ginger or other spices. Let's also see some simple, basic ideas, and some more elaborate preparations for those who want to cook Jerusalem artichoke.

1. Baked Jerusalem artichoke

Baked Jerusalem artichoke
Baked Jerusalem artichoke

One of the simplest preparations is that of baked Jerusalem artichokes , a perfect recipe even for those who follow a vegan diet .

After cleaning the tubers, cut them into thin slices or chunks (the thinner the fairies, the faster they will cook); arrange on a baking sheet lined with parchment paper, season with extra virgin olive oil, salt, pepper, parsley and basil. Place in a preheated oven at 180 ° C for about 30 minutes . After 15 minutes, however, check the cooking and, if necessary, turn the slices (if you have made them very thin, they will already be cooked).

As soon as they are golden and soft inside, take them out of the oven, let them cool and serve. Very good right?

Ingredients for the baked Jerusalem artichoke recipe (for 4 people)

  • 500 g of Jerusalem artichoke
  • extra virgin olive oil to taste
  • Salt to taste
  • pepper as needed
  • dry basil to taste
  • parsley to taste

DIFFICULTY : 1 | COOKING TIME : 30 ′ | PREPARATION TIME : 10 '

2. How to cook Jerusalem artichokes in a pan

Topinambur in a pan
Topinambur in a pan

Another basic preparation, very simple , is that of the Jerusalem artichoke in the pan : after having cleaned it as indicated, cut it into thin slices.

In a pan, heat some oil before adding the Jerusalem artichoke, salt, pepper, a little chopped rosemary and, if necessary, a little hot water. It will have to cook for about a quarter of an hour; when it is nice and soft, you can turn it off and serve by adding a handful of aromatic herb.

Almonds and walnuts are not only delicious, but also rich in fatty acids , proteins, minerals and amino acids.

Ingredients for the pan-fried Jerusalem artichoke recipe (for 4 people)

  • 600 g of Jerusalem artichoke
  • rosemary to taste
  • Salt and Pepper To Taste
  • extra virgin olive oil to taste

DIFFICULTY : 1 | COOKING TIME : 15 '| PREPARATION TIME : 20 '

3. Fried Jerusalem artichoke chips

Fried Jerusalem artichoke chips
Fried Jerusalem artichoke chips

Do you fancy french fries ? Instead, we suggest you try thefried Jerusalem artichoke chips : much less caloric (clearly it is a frying, and not a light preparation) but just as tasty.

Cut the cleaned Jerusalem artichoke into thin slices with the help of a mandolin (or a potato peeler) and lightly breaded with the potato starch; heat up some seed oil for frying up to a temperature of 180 ° C. Cook until golden brown, then drain and let it rest on a paper towel. Salt and add spices to taste before serving.

Ingredients for the fried Jerusalem artichoke chips recipe (serves 4)

  • 300 g of Jerusalem artichoke
  • 20 g of potato starch
  • Salt to taste
  • 1.5 l of oil for frying

DIFFICULTY : 1 | PREPARATION TIME : 10 '| COOKING TIME : 5 '

4. How to make risotto with Jerusalem artichokes

Risotto with Jerusalem artichoke
Risotto with Jerusalem artichoke

The Jerusalem artichoke risotto recipe represents the perfect combination of a traditional dish (what's more Italian than a nice risotto?) And an unusual ingredient like Jerusalem artichoke.

Once again, after cleaning the tuber, peel it and cut it into very small cubes (to prevent them from blackening , while cutting them, place them in a solution of water and lemon). Then brown in a pan with a drizzle of hot oil and the shallot; after about 5 minutes add the rice and when it is toasted, blend it with the white wine. Once the alcohol has completely evaporated, lower the heat and begin to integrate the broth and cook your risotto.

When 15 minutes have passed, stir in the butter and cheese and serve hot!

Ingredients for the Jerusalem artichoke risotto recipe (for 4 people)

  • 350 g of rice
  • 300 g of Jerusalem artichoke
  • 1 lemon
  • water to taste
  • 1 shallot
  • extra virgin olive oil to taste
  • half a glass of dry white wine
  • 400 ml of vegetable broth
  • 50 g butter
  • 70 g of grated Parmesan
  • Salt and Pepper To Taste

DIFFICULTY : 1 | PREPARATION TIME : 15 '| COOKING TIME : 30 ′

5. Jerusalem artichoke flan

Jerusalem artichoke flan
Jerusalem artichoke flan

The Jerusalem artichoke (or flan) flan recipe will help you when you are looking for a different side dish and you are short of ideas.

After having cleaned, cut into pieces and boiled the Jerusalem artichokes with a clove of garlic (it will take about 15 minutes), purée them with a potato masher (after removing the clove) and do the same with the potatoes (you can also use a mixer). Add the cheese, salt and pepper and then stir in one egg at a time; as a last step mix everything well (also in this case you can use the mixer). Place the mixture in small cups sprinkled with oil, place them on a high-sided pan where you will add 1-2 cm of water and bake for about 40 minutes at 180 ° C.

Remember that soufflés must be made and eaten at the moment: you cannot prepare them in advance because once cold they tend to deflate.

Ingredients for the Jerusalem artichoke flan recipe (for 4 people)

  • 400 g of Jerusalem artichoke
  • 300 g of potatoes
  • 100 g of grated cheese
  • 3 eggs
  • Salt to taste
  • pepper as needed
  • 2 cloves of garlic
  • extra virgin olive oil to taste

DIFFICULTY : 1 | COOKING TIME : 50 ′ | PREPARATION TIME : 20 '

6. Jerusalem artichoke cream

Jerusalem artichoke cream
Jerusalem artichoke cream

Have you ever made Jerusalem artichoke cream ? It is a variant of the classic winter comfort food par excellence, the velvety.

Also for this recipe it is essential to clean the tuber and cut it into very small cubes. Place them in a pan where you have heated a drizzle of oil and the shallot, together with the peeled and diced potatoes (the smaller they are, the faster they will cook); add salt, pepper and sauté for about 5 minutes before starting to add broth and finish cooking gradually.

After about 25 minutes, blend with an immersion blender and heat for another 5 minutes before serving. Serve with aromatic herbs (sage or wild fennel to taste) and enjoy your meal!

Ingredients for the Jerusalem artichoke and potato soup recipe (for 4 people)

  • 400 g of Jerusalem artichoke
  • 2 potatoes
  • 1 shallot
  • Vegetable broth to taste
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper as needed
  • Wild fennel or sage to taste

DIFFICULTY : 1 | COOKING TIME : 30 ′ | PREPARATION TIME : 30 ′

7. Jerusalem artichoke purée

Jerusalem artichoke puree
Jerusalem artichoke puree

Now we leave you the recipe for Jerusalem artichoke puree: another classic (one of the favorite side dishes for children!), Simply revisited.

Start putting the water on the fire and add salt; when it boils, dip Jerusalem artichoke and potatoes (cleaned and peeled ) into chunks. Boil for about 30 minutes or until they are nice and soft. As soon as you manage to skewer them without problems with a fork, they are ready and you can purée them with a potato masher.

In a saucepan, combine the puree, butter, milk, Parmesan and spices to taste. If necessary, before serving, chop to perfection with an immersion blender; season with salt and serve as an accompaniment to any type of main course .

Ingredients for the Jerusalem artichoke and potato puree recipe (serves 4)

  • 400 g of Jerusalem artichoke
  • 100 g of potatoes
  • 2 liters of water
  • coarse salt to taste
  • 50 g of milk
  • 50 g of butter
  • 50 g of Parmesan
  • salt, pepper and nutmeg to taste

DIFFICULTY : 1 | COOKING TIME : 40 '| PREPARATION TIME : 20 '

8. Sautéed Jerusalem artichokes

Sautéed Jerusalem artichokes
Sautéed Jerusalem artichokes

A different (slightly) but equally tasty version of pan-fried Jerusalem artichokes are the sautéed Jerusalem artichokes. To make them you will always have to remember to cook the vegetables in a pan and accompany them with chopped parsley (better if fresh).

After having carefully washed and scratched the surface of the skin with a potato peeler, cut the Jerusalem artichokes into chunks or thin strips and place them gradually in a bowl with water acidulated with lemon juice so that it does not oxidize. When you have finished cleaning and cutting all the vegetables, drain and dry them well, then put them to cook in a pan with a drizzle of oil and a clove of garlic.

Cook for about 20-25 minutes, adding vegetable broth or hot water if the side dish is too dry. Just before it is cooked, add the chopped parsley to taste, season with salt and pepper and then serve.

Ingredients for sautéed Jerusalem artichokes (for 2 people)

  • 400 g of Jerusalem artichoke
  • 1 clove of garlic
  • extra virgin olive oil to taste
  • Salt and Pepper To Taste
  • fresh parsley to taste
  • 100 ml of vegetable broth
  • 1 lemon

DIFFICULTY : 1 | COOKING TIME : 25 ′ | PREPARATION TIME : 10 '

Discover also all the properties of Jerusalem artichoke and you will never leave it!


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