Saturday, March 22, 2014

O Jerusalem, Jerusalem

Jerusalem Artichokes in the field

Jerusalem Artichokes

 native to north america


Jerusalem artichokes or sunchokes are a root vegetable that is eaten raw or prepared like potatoes- steamed, boiled, grilled, fried, roasted or microwaved. They look like ginger and taste like slightly nutty like a cross between an artichoke heart and a potato. Jerusalem artichokes are less starchy than potatoes, many people that are counting carbs prefer them over potatoes.

Jerusalem artichokes are hardy and are perennial in all zones. They grow best in loose fertile soil. We can grow them in full sun to partial shade. They grow tall, the north side of the bed will prevent shading of neighbors. Plant in fall or spring. Each tuber planted should have at least 1 eye and plant 3" deep 12' apart.

Recipe: Jerusalem Artichoke Soup

Serves 2


1 lb. Jerusalem Artichokes, peeled & diced
2 Shallots, chopped
2 Garlic cloves- large, peeled & crushed
10 Coriander seeds
2 Thyme sprigs
1 Potato- large or 3 oz. , peeled & diced
2 Celery stalks, diced
1/2 Celeriac bulb large, peeled & diced
3 c Vegetable broth
3 T Olive oil
2 T Creme Fraiche
Italian flat leaf parsley
Kosher salt & pepper

For garnish:
10 oz. mushrooms, clean, brushed & sliced
1 Garlic clove minced
Italian flat leaf parsley, chopped
White truffle flavored olive oil
Kosher salt


  • Heat 2 tablespoons olive oil in a dutch oven.
  • Add shallot, garlic, coriander seeds, thyme cooking on medium heat, until golden
  • Add root vegetables & celery, cook for 8-10 minutes
  • Add broth, bringing to a boil.
  • Season with kosher salt & pepper
  • Cover & simmer for about 20 minutes, until vegetables are fork tender
  • While simmering, saute 1 tablespoon olive oil in saute pan & garlic
  • Add mushrooms, 1 tablespoon parsley, salt & pepper, continue saute for 1-2 minutes
  • Remove dutch oven from heat & puree
  • Add cream, season to taste
  • Serve soup garnished with 2 tablespoons of mushroom mixture, and drizzle with truffle oil, pinch of chopped parsley & pinch of kosher salt
Bon Appetit

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