Jerusalem artichoke is also called sunroof, sunchoke, wild sunflower, topinambur, French or Canada potato, or earth apple. It is a species of sunflower native to central North America. It is neither related to Jerusalem nor a type of artichoke. Italian settlers in the United States called the plant girasole "sunflower"; the Americans pronounced the word as "Jerusalem". The French 14th/15th century explorer Samuel de Champlain said that it tasked like artichoke.
They can be eaten raw, cooked, or pickled.
I grew them for many years. Flowers are beautiful in the garden, but only pulled up the roots a few times. My grandmother used to grown them for years. -Mike
Serve 4
2 organic carrots, diced
6 organic radishes, thinly sliced
1 cup (130 g) organic sunchokes, scrubbed and diced
1 Tbs. (15 ml) coconut oil
1 organic yellow onion, diced
1 organic celery stalk, diced
2 organic garlic cloves, minced
2 different organic apples, sliced
4 strips of turkey bacon, cooked and crumbled
spices: black pepper, Himalayan salt, and/or sage
1. Bring a saucepan of water to a boil.
2. Add the carrots, radishes, and Jerusalem artichokes.
3. Blanch for 2 minute, drain, and set aside.
4. Heat the oil in a skillet.
5. Sauté the onions and celery over medium heat.
6. Add the garlic, blanched vegetables, and apple slices.
7. Sauté for 3 minutes. Do not over cook the vegetables.
8. Stir in spices and cook for a minute.
9. Serve with turkey bacon bits on top.
Try some other Jerusalem artichoke recipes:
Roasted Jerusalem Artichokes: https://veggiefernandezs.blogspot.com/2019/03/roasted-jerusalem-artichokes.html
Lemon Chicken with Jerusalem Artichokes: https://veggiefernandezs.blogspot.com/2017/10/lemon-chicken-with-jerusalem-artichokes.html
Jerusalem Artichokes Purée with...: https://veggiefernandezs.blogspot.com/2016/11/jerusalem-artichokes-puree-with.html
