Jerusalem Artichoke: Tops 3 Popular Recipes

I believe in my last article, you know the one where I give you a “history class” on where the Jerusalem artichoke comes from, I mentioned I was going to give you my famous Jerusalem artichoke soup recipe. Well, this is your lucky day! Not too many people have this. I think that the only person who has it is my mom, Charlotte, and that is because it’s a little bit hers too.

Jerusalem Artichoke SoupBefore I get started, I would like to tell you a little bit about my mother. This won’t take long. I feel like if I don’t write about her here this recipe would mean nothing.

You see, my mother is the reason that I am the women that I am today. She is my rock, my confident, my best friend. I have a tremendous amount of respect for her. She has always encouraged me in everything that I have done. She has always believed in me and continues to do so every day.

She’s the one responsible for my interest in cooking so much. Wow! Is she ever an amazing cook!

So, with that being said, regarding my Jerusalem artichoke recipe, my mother actually contributed in creating it. She added a little something that really makes it “hers and mine”.

The last family party I hosted, this soup was a hit! People are still talking about it. That day, everyone asked for my recipe. Well ladies, here it is. I’m putting it out there!

Hannah’s Famous Jerusalem Artichoke Soup - (Makes 4 servings)

  • 1.5 lbs. of Jerusalem artichokes
  • 2 tbsp. of butter
  • 1 big clove of garlic (chopped)
  • 3 cups of chicken stock
  • 1.5 cups of cream (10%)
  • Chopped French Onions (finely chopped)
  • Salt and pepper
  • Celery salt
  • Parmesan cheese
  • 1 tbsp. of olive oil

Take the olive oil and the butter and put them both into a large casserole. When they are melted, add the garlic and the onions and sauté them for about 3 minutes. Then, you can add the Jerusalem artichokes and sauté those for about 5 minutes. Now, you can add the chicken stock. Bring to a boil then simmer. When the artichokes are soft enough, add the cream and bring to a boil again. Add the salt, pepper and the celery salt.

After that is done, you will need to put this delicious mix and put it into a blender. Keep on blending until everything seems smooth and creamy. If you want, you can strain the soup through a filter but if you blended it enough, you probably won’t have to do this. BINGO! Your soup is ready. Serve it with a sprinkle of grated parmesan cheese. That, by the way, is my mother’s famous touch!

I have been thinking about the next recipe that I was going to share with you here. I think that this one is perfect for the Holiday season. It’s perfect actually if you are going to be serving turkey for Christmas. I like to replace the potatoes by these.

 

Roasted Jerusalem Artichokes

Roasted Jerusalem ArtichokeI think that is has to be one of the most, if not THE easiest recipe that I have ever given. It’s so simple yet so delicious!

Preheat your oven to 350˚. Cut the Jerusalem artichokes in 4. If they are smaller, simply cut them in half. Wash them of course. In a large bowl, add approximately 3 tbsp. of olive oil. Make sure that the artichokes are well bathed in the oil. Add salt, pepper and a tad of fine herbs. Display the artichokes on a baking tray and cook them for about half an hour, then turn them around and cook them for another half an hour. Depending on the size, they should be ready, however, you can cook them as much as you like because the more they are roasted, the better and sweeter they taste.

Are they in season or are they not?

Even I have difficulty remembering when the Jerusalem artichoke is in season. Although, I remember one thing: it’s a nice comfort food. When do we need comfort the most? Yes, winter. However, Jerusalem artichokes can even be picked until the end of March.

The season is perfect for this recipe! In my opinion, it’s pretty unique. I would even say that it’s a little weird but weird is good sometimes, right? If you like salads, this is going to make you say, “really?!”  That’s how peculiar it is. The choice of ingredients are unusual, I agree, but because the artichokes are so sweet, the other ingredients work very well with them.

 

Jerusalem artichoke, shitake mushroom, bacon and lentil salad

There are so many different types of lettuces out there that it could be difficult to choose only one. Although, for this particular salad, I suggest that you use spinach. Why? Because of its unique taste and crispy texture. Of course, do not cook it as we are making salad and cooked spinach, even though it’s good for you, isn’t that good once it’s cooked.

You will need:

  • 175g of lentils
  • 1 small onion, finely chopped
  • 1 stick celery, finely chopped
  • 5½ tbsp. olive oil
  • 2½ tbsp. finely chopped parsley
  • 450g  Jerusalem artichokes, washed
  • squeeze of fresh lemon juice
  • 250g chunky bacon lardons
  • 200g  baby spinach
  • 250g Shitake mushrooms, sliced
  • 35g butter

Jerusalem Artichoke Salad

Let the lentils soak in water for about 20 minutes then cook them but not until they are fully soft. They need to be a little bit crunchy. Then in a frying pan, add the oil, the butter, the parsley, the onions the celery and the lentils and the shitake mushrooms. Fry until you start the onions become a little brown.

Cook the Jerusalem artichokes with the skin. Drain them. (If the skin can easily come off, this means that they are done).Slice them in thin pieces and add lemon, salt and pepper.

In another pan, cook the bacon exactly like you enjoy eating it.

In a big bowl, add the spinach, the bacon, the artichokes and the lentils that you cooked with the celery the onions and the mushrooms.

All that you need to do now is add the dressing. Now, I prefer a simple dressing made with olive oil, balsamic vinegar, Dijon mustard, salt and pepper. You may think this is odd, but as far as dressings are concerned, I never measure anything. I just add the ingredients by the eye.

I didn’t tell you this but you have enough salad here to serve 6 people. That is why I never add the dressing in advance. In case there are left overs, I add it in the salad directly in the plate. That way, if there are left overs, I can eat it the next day and my salad won’t be soggy. No one like soggy salad!

With these 3 wonderful recipes, I think that you are all set to try and to taste the Jerusalem artichoke. Let me know if you enjoyed my suggestions. Did you like the taste of the vegetable within itself?

If you have any recipes that you would like to share with me, please feel free! I love trying new things!  Happy cooking!

 

Hannah Walker

xo

Hannah Walker is a Christian, wife, mother, and writer. She lives in Charleston, South Carolina and loves to learn every day about what it truly means to be a divine homemaker. She and her husband are zelous about living a self sustaining life style that is pleasing to God.

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