Food, Recipes

Jerusalem Artichoke (Sunroot, Sunchocke, Topinambour).


Native to North America, these tasty tubers belong to the heliantus tuberosus family.

The name Jerusalem artichoke is misleading, The plant did not originate in Jerusalem, nor does it belong to the artichoke family. For that matter, it has no semblance to artichoke. This root vegetable vaguely resembles the ginger root and a crispy texture when raw.

The uneven shaped Jerusalem artichokes are rich in carbohydrates (93 per cent), vitamin C, iron, calcium, and contain an adequate amount of protein (7 per cent). This root vegetable represents a good source of fuel. It ferments easily, and after distillation, the alcohol can be blended with regular fuel.

This tasty, white-fleshed root vegetable is sweet with a nutty taste, and becomes mild when poached. It can be roasted, deep-fried when sliced thinly, or simply sautéed in butter. Have plated Jerusalem artichokes because of its high yields and fast growing properties.

Look for bulbs free of bruises, and consume within a few days of procurement.

Jerusalem artichoke soup

Yield : 4 portions

1 tbsp each extra virgin olive oil, and butter
1 onion halved and thinly slices
2 cloves of garlic, minced
2 medium potatoes, peeled and chopped
3 cups of whole milk
1 bay leaf
3 cups peeled chopped sunchokes plus 4 sliced for garnish
salt and pepper to taste

n a medium pot heat oil and butter over medium-high heat. Add onion and garlic. Sautee for a few minutes. Add potatoes and cook stirring with a wooden spoon for 3 minutes. Add milk and bay leaf, Bring to simmer. Lower heat. Add sunchockes and simmer until potatoes are soft, about 30 minutes.

Puree in a blender. Season with salt and pepper. Garnish with sunchocke slices.

Tepid Sunchoke and smoked chicken salad

Yield : 4 portions

¼ cup extra virgin olive oil
½ red onion, peeled and thinly sliced
1 cup peeled and sliced sunchockes
½ cup stemmed, sliced shiitake mushrooms
1 large apple, sliced McIntosh or Granny Smith preferred
2 tbsp raspberry vinegar
salt and pepper to taste
4 cups mesclun greens
1 cup chopped smoked chicken

In a large pan heat the oil. Add onion and sauté until soft.
Add sunchockes and mushrooms cook for 3 – 5 minutes stirring constantly.
Stir in apples and vinegar. Season.

Divide green on plates top with chicken, and drizzle sunchoke mixture over top.

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