Roasted Jerusalem Artichokes
Now that I know how hip and trendy Jerusalem artichokes are I can't stop thinking of ways to use them -- and there are a lot of ways, from soups to purées to gratins.
However, like turnips, rutabaga and potatoes, one of the best ways to enjoy their unique, fresh flavor is to just roast them and toss them with a little butter and parsley. With a taste somewhere between potatoes and turnips, these nuggets make a perfect, if slightly offbeat, side for a roast beef or chicken. They also work well next to an omelette for a brunch, or with a hearty daube or veal stew.
Roasted Jerusalem Artichokes
1/2 lb Jerusalem artichokes, peeled and cut to a uniform size
1 T olive oil
2 cloves garlic, minced
1 T butter
2 T parsley, minced
salt, hot sauce to taste
Toss the Jerusalem artichokes in the olive oil in a roasting pan large enough to hold them with space in between the pieces. Scatter in the garlic and roast in a preheated 475º oven until tender, about 15 minutes, tossing at least once about halfway through. Run under the broiler for a few minute to brown the edges, watching carefully.
Add the butter and parsley and toss to coat. Season with salt and hot sauce and serve immediately.
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I find these so fussy to peel -- any tips? (Of course I'm the one who's devoted to garlic and ginger from jars, too ... so may be beyond help.)
Posted by: Alanna | March 16, 2006 at 09:49 AM
Hi Stephen,
This looks delicious. I don't know Jesuralem artichokes so well. Difficult to clean? Don't you needf lemon to stop oxydation after cleaning them? In any case, another great comforty recipe!
Posted by: Bea at La Tartine Gourmande | March 17, 2006 at 08:15 AM
Alanna -- if you are slicing and serving either raw or cooked (see Jerusalem Artichokes and Fava Beans) peeling is optional. The skin is thin and palatable -- I just like the look of the naked roasted 'chokes.
Béa - If you dig them yourself they are in fact a cleaning chore; however, they come pretty well cleaned at the market -- I just give them a good scrubbing with a brush under the faucet. And yes, you're right: if you slice Jerusalem artichokes and have any delay before cooking them, they should be held in acidulated water (water with a little lemon juice or vinegar added) to retard discoloration due to oxidation.
Thanks for stopping by!
Posted by: stephen | March 17, 2006 at 08:30 AM
Stephen, I love how you explore foods that are not very common. The Jerusalem artichokes look awesome.
I just started the South Beach diet and need alternatives to potatoes - so many thanks for sharing this.
Posted by: Ruth | March 21, 2006 at 11:04 PM
where can i buy Jerusalem artichokes? I tried to buy at the local produce store, they never heard of them.
Posted by: John | October 20, 2008 at 07:36 AM
Jerusalem artichokes are one of the easiest things to grow in the home garden. It's a wonder they're so expensive at the supermarket -- that is, if you can find them at all.
Plant small tubers or pieces like you would potatoes. Then stand back and watch them grow. They'll get as tall as sunflowers and reseed themselves year after year. To harvest, just pull up the stalk and dig the shallowly rooted tubers.
Posted by: Genie Raff | October 18, 2010 at 08:56 PM