10 recipes based on Jerusalem artichoke

Il jerusalem artichokes it is a tuber with an excellent flavor, very delicate. It is also known by the name of German turnip. It is reminiscent of potatoes, but has the characteristic of being usually also suitable for the diet of diabetics, as it is able to control the glycemia. It also contains inulin, a fiber that helps reintestinal golarity. You can cultivate Jerusalem artichokes in the garden or in pots, on the balcony, starting from one of the tubers, as in the case of potatoes.

How to best enjoy Jerusalem artichokes? Here are ten recipes not to be missed.


Baked Jerusalem artichoke

With a taste similar to artichokes, this side dish, baked Jerusalem artichoke, is perfect to make especially in the colder seasons. Easy to prepare in this recipe we advise you to spice it with some paprica smoked for enhance its taste and limit the use of salt to season it. Here is the recipe to follow step by step.

Azuki bean and Jerusalem artichoke meatballs

These azuki bean and Jerusalem artichoke patties are a nutritious dish made with Jerusalem artichoke instead of potatoes to make the dough more consistent. We can complete the breading with sesame seeds. Here is the recipe to follow step by step.

Risotto with Jerusalem artichoke

Here's how to prepare the recipe for risotto with Jerusalem artichoke, very simple to make, with a delicate and sweet taste that will appeal to the whole family. Here is the complete recipe to follow step by step.

Chips in topinambur

Here is a 'original alternative to classic french fries: the Jerusalem artichoke chips. In this way you can savor all the sweetness of Jerusalem artichokes. Adjust the amount of chips to prepare according to the guests you will have for lunch or dinner. You can also serve the Jerusalem artichoke chips for an aperitif. All you have to do is peel the Jerusalem artichokes and slice them very thinly, with a knife or mandolin. Then bake them in the oven until golden brown. Season with salt, pepper and herbs in your city before serving.

Jerusalem artichoke with mushrooms


Ingredients for 3-4 people:

3 large Jerusalem artichokes
2 tablespoons of extra virgin olive oil
200 grams of cooked mushrooms
2 minced garlic cloves
3 spring onions
1 chopped sage leaf
1 pinch of dried thyme
Salt and pepper

Clean and slice the Jerusalem artichokes and spring onions. Brown the onions in a pan with extra virgin olive oil and add the Jerusalem artichokes, mixing well. Cook over medium heat for 5 minutes without a lid. Continue cooking with the lid on, over low heat, for 10 minutes, and stir occasionally. Add the mushrooms and cook for another 5 minutes. Extend cooking for another 5-10 minutes, until the Jerusalem artichokes are soft. Season with thyme, sage, salt, pepper and serve.

Mashed potatoes and celeriac with Jerusalem artichoke

Ingredients for 4-6 people:

2 celeriac cut into cubes
450 grams of potatoes
500 ml of vegetable stock
500 ml vegetable milk
3 cloves peeled garlic
1 teaspoon of chopped thyme
4 tablespoons of extra virgin olive oil
230 gr of topinambur
Salt and pepper

Pour the celeriac, potatoes, vegetable broth, vegetable milk, garlic and thyme into a saucepan and bring to a boil, adding water to cover the vegetables well and a pinch of coarse salt. Cook over low heat and with the lid on for 15-20 minutes, until the vegetables are tender. Drain and blend everything until you get a puree, to be seasoned with salt, pepper and extra virgin olive oil. Meanwhile, bake the diced Jerusalem artichokes for about 25 minutes at 200 ° C, until golden brown. Serve the purée decorating the portions with thyme and Jerusalem artichokes.

Jerusalem artichoke and sweet potato soup


Ingredients for 4 people:

2 sweet potatoes, peeled and diced
1 leek, sliced
1 chopped onion
6 Jerusalem artichokes, peeled and diced
2 teaspoons of chopped marjoram
750 ml of vegetable broth
250 ml of vegetable milk
2 tablespoons of extra virgin olive oil
1 pack of vegetable cream for garnish
Salt and pepper

Pour the extra virgin olive oil into a medium-sized pot and cook the onion and leek until softened. Add the sweet potatoes and Jerusalem artichokes. Cook for another 10 minutes, stirring. Pour in the broth, marjoram and season with salt and pepper. Extend the cooking for at least 10-15 minutes, until the vegetables are soft. Blend the soup with a immersion blender, also combining vegetable milk to regulate its consistency. Serve it decorating the plates with vegetable cream and black pepper.

Jerusalem artichoke salad


1 teaspoon of mustard sauce
2 tablespoons of vegetable cream
2 tablespoons of vegetable mayonnaise
1 tablespoon of capers
1 spoon of white wine vinegar
1 pinch of salt
1 pinch of pepper
1 carrot
6 tablespoons of chopped fresh parsley
450 gr of topinambur

Did you know that Jerusalem artichokes, unlike potatoes, can be enjoyed even raw? Peel the Jerusalem artichokes and slice them into sticks. Do the same with the carrots. Season the salad immediately to prevent the vegetables from turning black. Add the sauces, capers, vinegar and parsley. Season with salt and pepper and mix.

Cream of pumpkin and Jerusalem artichoke


Ingredients for 4 people:

600 gr of topinambur
600 grams of pumpkin
4 potatoes
30 ml of extra virgin olive oil
1 clove of garlic
1 liter of vegetable stock
Fresh parsley
Vegetable cream and pistachios for garnish

Peel and dice the potatoes and pumpkin. Pour them into a non-stick pan with 15 ml of extra virgin olive oil. Mix and bake in the oven at 180 ° C for 35-40 minutes. Peel and slice the Jerusalem artichokes. Pour 15 ml of extra virgin olive oil into a pan and add a clove of garlic. When the garlic is golden, add the Jerusalem artichokes and sauté them in a pan for 5 minutes. Then pour 500 ml of vegetable broth and cook for about 10 minutes or until soft. Blend the Jerusalem artichokes until you get a puree. Pour the potatoes and pumpkin into a saucepan with the remaining vegetable broth and blend them. Add the two purees and serve the pumpkin and Jerusalem artichoke soup garnished with fresh parsley, vegetable cream and pistachios.

Topinambur con noci pecan


Ingredients for 2-3 people:

10 topinambur
1 tablespoon of extra virgin olive oil
1 minced clove of garlic
1 sprig of fresh rosemary
½ lemon to squeeze
Salt and pepper
Spinach or rocket for garnish
1 handful of pecans or almonds

Le pecans they are on sale in the shops of the fair trade, of ethnic or organic products and in some supermarkets. Otherwise, you can replace them with almonds. Peel the Jerusalem artichokes and slice them thinly. Heat the extra virgin olive oil in a pan and sauté the Jerusalem artichokes for 2 or 3 minutes. Add garlic, rosemary and lemon juice and continue cooking, stirring. Pour 2 or 3 tablespoons of water into the pan. When the Jerusalem artichokes are ready, add them to the pecans or almonds and serve them garnishing the plates with spinach or rocket leaves.

READ also:

  • How to grow Jerusalem artichoke on the balcony
  • Jerusalem artichoke, this unknown!

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