Jerusalem artichokes, also known as sunchokes, are a unique root vegetable with a nutty, slightly sweet flavor. They’re a versatile ingredient that can be used in a variety of dishes, from soups and stews to roasted vegetables and salads. Here are five delicious ways to cook with jerusalem artichokes:
Roasted jerusalem artichokes. Cut the sunchokes into wedges and toss with olive oil, salt, and pepper. Roast in a 425-degree oven for 20–25 minutes, or until golden brown and tender. Serve as a side dish or toss with a simple vinaigrette for a salad.
Jerusalem artichoke soup. Peel and chop the sunchokes and simmer them in chicken or vegetable broth with a diced onion and some herbs. Puree the soup until smooth and finish with a splash of cream and a sprinkling of chopped parsley.
Grilled jerusalem artichokes. Cut the sunchokes into thick slices and toss with olive oil and a pinch of salt. Grill over medium-high heat for about 5 minutes per side, or until tender and charred. Serve as a side dish or use as a topping for pizza or bruschetta.
Jerusalem artichokes in a risotto. Peel and finely chop the sunchokes and sauté them with diced onion and garlic. Add them to a risotto made with arborio rice and chicken or vegetable broth, stirring until the rice is tender and the sunchokes are cooked through.
Jerusalem artichoke chips. Slice the sunchokes very thinly using a mandoline or sharp knife. Toss with olive oil and a pinch of salt. Bake in a 350-degree oven for 8–10 minutes, or until golden brown and crispy. Serve as a snack or use as a garnish for a salad or soup.
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