Jerusalem Artichoke recipes
Here's a collection of jerusalem artichoke recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Carrot and Artichoke Soup
Jerusalem Artichoke Soup
Jerusalem Artichokes In Wine, Rosemary and Cream
Jerusalem Artichoke Mash
Jerusalem Artichoke and Carrot Salad
Jerusalem Artichokes In Butter and Garlic
Jerusalem Artichoke, Oyster Mushroom & Hazelnut Salad
Jerusalem Artichoke and Hazelnut Soup
Zesty Roasted Jerusalem Artichoke Salad
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Serves 6 - 8 people
- 700 g (1&1/2 lb) jerusalem artichokes
- 3 celery stalks, chopped
- 450 g (1 lb) carrots
- 1 medium onion, chopped
- 75 g (3 oz) butter
- 1.5 L (3 pints) light stock
- salt and freshly ground pepper
Peel and slice artichokes then put them into a bowl of
cold water to prevent them from discolouring. Peel and slice the carrots.
Melt the butter in a cooking pot and soften the onion and celery for
5 minutes, then stir in the carrots and artichokes. Add some salt and
put the lid on and let the vegetables sweat for 10 minutes on a low
heat. Then pour in the stock, stir well, put the lid back on and simmer
for a further 20 minutes or until the vegetables are soft. Then liquidise
the soup. Taste to check the seasoning, re-heat and serve.
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- 25 g (1 oz) butter
- 1 onion, finely chopped
- 1 clove garlic, crushed or finely chopped
- 500 g (1 lb) Jerusalem artichokes, scrubbed and sliced
- 400 ml (3/4 pt) semi-skimmed milk
- 1 vegetable stock cube made with 400ml (3/4 pt) boiling water
- 25g (1 oz) cornflour
- Salt and freshly ground black pepper
- 2 dessert spoons fresh parsley, finely chopped
- 2 dessert spoons single cream
Melt the butter in a large heavy based saucepan and cook
the onion with a pinch of salt until softened but not coloured. Add
the garlic and artichokes and fry for a further few minutes. Then add
the vegetable stock and milk, cover the saucepan and simmer gently for
25 minutes or until the jerusalem artichoke pieces are tender. Process in
a liquidiser or food processor until smooth then return to the rinsed
pan. In a small dish, blend the cornflour with 2 x 15ml spoons water
and stir in a few spoonfuls of soup, return this mixture to the saucepan
and bring to the boil whilst stirring continuously. Remove from the
heat, season to taste, stir in the parsley and garnish with cream.
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Serves 4
- 2 tablespoons olive oil
- 450 g jerusalem artichokes, scrubbed well, thinly sliced into rounds
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
- 120 ml white wine
- 60 ml double cream
Heat the oil in a large frying pan over a medium heat.
Add the jerusalem artichokes and garlic and fry for 2 minutes. Season
with salt and pepper, add the rosemary and wine, and cook over a high
heat until the wine is reduced by half. Add 1 tablespoon of water, cover
and simmer until the artichoke is just tender, between 1 and 5 minutes.
Remove the cover, add the cream, and reduce the sauce for a couple of
minutes until thickened.
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A simple way to stretch out your Jerusalem artichokes, and equally tasty with sweet potatoes or swede instead of potatoes. 4-6 side servings.
- 1 tablespoon fresh lemon juice
- 250 g Jerusalem artichokes
- 800 g potatoes, peeled and cut into chunks
- 100 ml crème fraîche or sour cream
- 4 tablespoons butter
- Salt and pepper to taste
- Small pinch of freshly grated nutmeg
Fill a pan with cold water and add the lemon juice.
Scrub the artichokes and cut them into 2-finger-width pieces and add
them to the pan. Bring to the boil, cover and simmer until almost tender,
about 10 minutes. Add the potatoes and salt, cover the pan and simmer
until all the vegetables are very tender, about 15 minutes, and then
drain them. Put the pan over the lowest heat, add the crème fraîche
and butter and mash until they're almost smooth and season to
taste with salt, pepper and nutmeg.
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Great with sandwiches or potatoes. 4 servings
- 400 carrots, well scrubbed and trimmed
- 400 g Jerusalem artichokes, well scrubbed
- 2 tablespoons chopped fresh dill or tarragon
- 2 tablespoons olive oil or walnut oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers, rinsed
- Salt and pepper to taste
Whisk together the herbs, oil, lemon juice and capers; season to taste with salt and pepper. Set aside. Grate, shred or julienne the carrots and place in a large bowl. Thinly slice or julienne the Jerusalem artichokes (or cut into thin matchsticks); add to the carrots, and immediately add the vinaigrette and toss together. Cover and let it sit at room temperature for 30 minutes, before tossing again and serving.
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Serve a side dish for 4
- 3 tablespoons butter
- 2 tablespoons olive oil
- 450 g Jerusalem artichokes, scrubbed, sliced
- 2 teaspoons minced garlic
- 2 teaspoons fresh lemon juice
- Salt and pepper to taste
Melt 1 tablespoon of butter with the olive oil in a large non-stick frying pan over a medium-high heat. Add the Jerusalem artichokes and sprinkle them with a little salt and pepper. Sauté for about 10 minutes until they are brown and just beginning to soften. You'll need to turn them frequently. Transfer them to a serving bowl. Add the remaining butter and garlic to the pan and fry the garlic until it is just golden - this shouldn't take longer than two minutes, so don't burn it! Add the lemon juice and simmer for another 30 seconds. Spoon the butter mixuture over the Jerusalem artichokes and serve.
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Serves 4
- 100g whole hazelnuts
- 200g mixed salad leaves
- 8 large Jerusalem artichokes
- 225g gourmet mushrooms
- 2 tablespoons olive oil
- 1 large garlic clove, peeled and finely chopped
- 1 tbsp balsamic vinegar
- 1 teaspoon chopped thyme
- 1 dessertspoon chopped parley
Dressing:
- 4 tablespoons extra virgin olive or hazelnut oil
- 1 teaspoon balsamic vinegar
- Salt and pepper
Preheat oven to 200C / 400F / gas mark 6. Put the hazelnuts on a baking tray and bake in the oven until the skins go dark brown and crack. Remove and tip into a tea towel, gather up the sides and rub the nuts together to remove the skins. Open the tea towel and pick out the skinned nuts. Roughly chop the nuts and set to one side. Peel the artichokes into smooth barrel shapes, dropping them into cold water with a squeeze of lemon juice as you prepare them (this keeps them from going brown). Cut into 1cm rounds and steam for 5 minutes, then remove. Saute the mushrooms in olive oil. Just as they turn golden, add the garlic and balsamic vinegar (not the bit reserved for the dressing!). Once nicely coloured, add the herbs and remove from the heat. Arrange the salad leaves on 4 plates (double or halve the recipe according to your needs). Arrange the oyster mushrooms on top, then the Jerusalem artichokes. Scatter over the nuts. Whisk the hazelnut oil and balsamic vinegar together to form a dressing, season and pour over and around the salad. Serve immediately.
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A heavenly soup made with our favourite February root. Serves 4.
- 400g Jerusalem artichokes (about 8)
- 1 tbsp butter & 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 tbsp hazelnuts, toasted & ground
- 2 tbsp sherry, Marsala or apple juice
- 4 thyme sprigs, leaves only
- 600ml chicken or veg stock, warmed
- 2 tbsp cream (optional)
Scrub your Jerusalem artichokes clean. Otherwise, you'll end up with a really earthy (literally) taste! Use a pastry brush to get into all the little nooks.
Pop butter and oil into a pot with a wide bottom - this will help your veggies caramelise and cook faster. Place over medium heat, when the butter starts to foam, toss the onions in and cook slowly, over medium‐low heat for 15‐20 minutes, until they're really golden.
Thinly slice Jerusalem artichokes (you can leave the skin on). Add to onions, along with garlic, pop lid on. Sweat for 20‐30mins, stirring every 5mins, until they're really soft.
Add hazelnuts, stir. Splash in the sherry. Let it sizzle for a few minutes, then add thyme leaves and stock. Blitz until smooth, season and finish with cream, if you fancy - great with, but still fab without.
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Prep time: 10 mins
Cooking time: 30-45 mins
Serves 2-4
- A small bag of Jerusalem artichokes (400g or so)
- A splash of olive oil
- 3 oranges: one for zest and juice, two for segments
- 5-6 smallish garlic cloves, whole and unpeeled
- A few rosemary sprigs
- Sea salt and freshly ground pepper
- A bundle of watercress
- A crumbling of goat's cheese
- A handful of toasted breadcrumbs
- A drizzle of honey
Preheat the oven (and a roasting tin) to 200°C/gas 6.
Scrub your Jerusalem artichokes. Halve or quarter, depending on size.
Toss into the warm roasting tin with some olive oil, orange juice, zest, garlic and rosemary. Season. Pop into the oven for 30-45 mins, till golden, sticky and crisp, checking every 10-15 mins.
Toss the orange segments and any juice from them into a large bowl. Add a pinch of salt, pepper, a swig of olive oil and a drizzle of honey. Gently mix the dressing through the watercress. Fold through the Jerusalem artichokes. Top with a crumble of cheese and toasted breadcrumbs.
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