Roasted Jerusalem Artichokes

Also called sunchokes, are a  tubular-shipped, thin-skinned root vegetable. My grandmother planted them, so we do too now, in the worst, clay, water-logged soil. They taste like a mixture of potato and artichoke.-Mike

        plant in bloom                       could be purple                 or        brown
   

Topinambour Arrosto (Italian)

Serves 8

Preheat the oven to 425F (220C)

2 1/2 pounds (1130 g) sun chokes, scrubbed well, cut in half if they are large (If they are fresh, they do not need to be peeled, just washed well.)

1/4 cup (60 ml) olive oil

1/2 Tbs. (2,5 g) sea salt

4 springs of fresh rosemary

uno 1. In a large bowl, toss the Jerusalem artichokes with the oil, salt, and rosemary.

duo 2. Roast until tender, tossing occasionally, so they brown evenly, about 30 minutes.

tre 3. Remove the whole rosemary stems and serve.

Buon appetito!

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Lemon Chicken with Jerusalem Artichokes

Along the shores of the Middle-East is a dish with plenty of garlic, saffron, thyme and pine nuts cooked with lemon chicken. Jerusalem artichoke is also called sunchoke, earth apple, or topinambour. We grow small ones. So when cooked, the skin is a little crunchy with a "mash potato" texture inside.

Serves 4

With sautéed vegetables

1 tsp. (5 g) organic lemon zest

2 organic lemons

2 Tbs. (30 ml) olive oil

4 organic chicken thighs

1 cup (240 ml) organic chicken broth

1/2 tsp. (2,25 g) saffron

1/2 pound (175 g) organic Jerusalem artichokes (peeled or not)

10 garlic cloves, peeled and cut in half

1/4-1/2 cup of organic (dairy-free) plain yogurt

1 Tbs. (15 g) dried thyme

1/4 cup (50 g) pine or chopped walnuts

2 cups (400 g) hot, cooked rice

1. In a skillet over medium-high heat, heat 1 tsp. (5 ml) of olive oil.

2. When hot, add 1 Tbs. (15 ml) more oil.

3. Place the skin-side of the chicken down in the hot oil and brown. Turn over only once.

4. Remove to a plate. 

5. To the skillet, add the lemon juice, lemon zest, remaining oil, chicken broth, and saffron.

6. Bring to a boil, stirring to loosen any browned bits.

7. Add the Jerusalem artichokes, garlic, and chicken thighs with any juices.

8. Reduce heat and simmer about 45 minutes until the chicken is not pink inside when cut into. Poke with a folk to see if the Jerusalem artichokes are tender.

9. Stir in the yogurt and thyme. Add more to taste.

10. Return to simmer and cook about 10 more minutes before serving.

11. Serve over hot rice and sprinkle with nuts to garnish.

                        

Our Jerusalem artichokes                      They have no relation to Jerusalem nor an 

grown in the worst, cray soil                  artichoke, but part of the daisy family.

in the yard. Maybe that is 

why we have such small tubers.

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Jerusalem Artichokes Purée with...

...Jerusalem artichoke rosemary chips!

Jerusalem artichokes are also called "sunchoke". Peeling is not fun, but it is an excellent alternative to heavy, starchy potatoes. In our case, we grow them all summer and dig them up in the fall.

Makes 4 servings

Preheat the oven to 375F (190C)

2 ½ pounds= 5 cups (1130 g) Jerusalem artichokes, peeled

1 organic sliced lemon

1 Tbs. (15 ml) olive oil

1-2 tsp. (5-10 ml) chopped rosemary

3 garlic cloves

1 bay leaf

3 Tbs. (45 ml) butter (or diary free butter)

2 cups (480 ml) organic: plain yogurt, heavy cream, crème fraîche (or dairy-free goat yogurt)

1 bunch of sliced chives

black pepper to taste

A. Chips:

1. Cover the Jerusalem artichokes in water.

2. Add lemon slices. Sit for a while.

3. Thinly slice 1 cup (200 g) of Jerusalem artichokes and pat dry with paper towels.

4. In a bowl, toss the oil, black pepper, and rosemary.

5. Line a baking sheet with foil or parchment paper. Place a single layer of sliced Jerusalem artichokes on the the paper.

6. Bake until crispy, about 15-20 minutes.

B. Purée:

1. Slice thinly the remaining Jerusalem artichokes.

2. Combine the Jerusalem artichokes, garlic, and bay leaf in a heavy pot (not aluminum).

3. Add water to cover the vegetables. Bring to a boil, reduce to medium and simmer until they are tender, about 15 minutes.

4. Drain and remove the bay leaf.

5. Transfer to a food processor and add that butter.

6. Purée while adding the yogurt or cream until it smooth but not thin.

7. Season with black pepper to taste.

8. Place on a plate and garnish with the chives.

9. Crumble or chop the rosemary chips and sprinkle over the purée.

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Jerusalem Artichokes

They have no relation to Jerusalem nor a type of artichoke but an edible tuber. Mike remembers his grandmother growing them next to her mobile home in California. We now grow them every year.
(aka sunroof, sunchoke, earth apple, topinambour)

Serves 4

a. BASIC

-1 lb 6oz (620 g) of Jerusalem artichokes, peeled & cut.
-Sauté medium heat until golden on both sides.
-Add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top.
-Cook 20 to 25 min., remove the lid and the bay leaves.
-Continue cooking for a couple of minutes.
-Goes well with antipasti, in soups, warm salads, or fish.

b. RAW into a salad

c. SLICE, DICE OR SHRED and marinate in olive oil and lemon juice or rice vinegar

d. STIR FRY: Slice, dice, or shred and stir with other vegetables, 4 to 6 minutes, tender crisp texture for 2 to 4 minutes.

e. BAKED: whole or sliced, toss with oil on backing sheet, 375℉ (190℃) for 30-45 minutres (whole), for 20-25 min. (sliced); turn them once

f. BOILED: saucepan with water, boil 10-15 minutes (whole), 5-8 minutes (sliced); season or mash like potatoes

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Middle Eastern Stuffed Potatoes

It is nice to have a good baked potato with salad for a light meal any evening. But stuffed potatoes added tasty and more nutritious dinner...with a salad of course.

Serves 2

Preheat the oven to 340F (170C)

2 large organic potatoes

2 Tbs. (30 ml) olive oil

pinch or more ground cumin

4 ounces/half cup  (115 g) artichoke hearts

1/2 cup (100 g) warmed canned cannellini beans

juice of 1 organic lemon

1 tsp. (5 ml) sumac spice* 

A. Baking the potato:

1. Put the potatoes in an ovenproof dish.

2. Brush with olive oil.

3. Bake for 45 minutes or until tender when poked with a folk.

4. Remove and let cool for 15 minutes. Leave the oven on.

5. Cut each potato in half.

6. Scoop out the flesh. Save for another dish.

7. Place the scooped-out skins on a baking sheet, sprinkle with cumin.

8. Bake another 15 minutes.

9. Let it cool.

B. Stuffing:

1. Blender the other ingredients.

C. Serving:

1. Fill each potato skin with the bean mixture.

2. Garnish with sprinkle of sumac to taste.

-modified Eating the Alkaline Way

*A tart flavor Middle Eastern spice, substitute with lemon zest with salt

Sumac flower which is ground into a power and mixed into feta cheese, baba gnash, hummus or over chicken and fish

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Vegetables à la Creamy Curry

Creamy curry with a variety of vegetables makes a healthy dinner.

Serves 4

A. Soaked cashews* (makes them softer in a blender and easier to digest)

1. Put cashews in a bowl and add enough water to cover.

2. Soak 3-4 hours or overnight.

B. Curry:

1/2 cup (125 ml) soaked cashews

1 Tbs. (15 ml) olive oil

1 diced organic onion

3 minced cloves of garlic

1 1/2 tsp. (7,5 ml) grated ginger

1 green chile or jalapeño, seeded and diced

2 diced organic: medium potatoes or 1 medium sweet potato

2 diced medium organic carrots

1 chopped organic bell pepper

1 chopped large organic tomato

2 Tbs. (30 ml) yellow curry powder or to taste with stronger curry

1 cup (250 ml) organic peas

cilantro or parsley leaves

optional: Basmati rice and/or toasted cashews

optional organic: broccoli, cauliflower, Jerusalem artichokes, leeks, and/or tofu

1. In a blender, combine the cashews with 3/4 cups (175 ml) water. Blend until smooth and creamy. Set aside.

2. Heat the oil in a skillet over medium heat. 

3. Sauté the onion, garlic, and ginger for about 5 minutes.

4. Stir in the potatoes, carrots, bell pepper, tomato, curry powder. Sauté 5 minutes.

5. Stir in the cashew cream and peas.

6. Reduce heat to medium-low, cover, and simmer over medium heat for about 20 minutes. Stir ever so often.

7. If it starts to dry out,  reduce the heat, and stir in a little water or oil.

8. Serve the curry 

• over basmati rice
• as a side dish
• on noodles
• with quinoa

and sprinkle cilantro or parsley leaves and tasted cashews on top.

* Cashew nut is really a seed! About 10% of its weight is starch, which makes them more effective in thickening soups, meat stews, and Indian milk-based desserts.

                                    cashew tree                          cashew fruit with the seed inside

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Glazed Root Vegetables

Use homemade or organic vegetable stock to add flavor to any root vegetable.

Serves 4

lends itself to many side dishes

2 Tbs. (30 ml) olive oil

2 pounds (1 kg) select an organic vegetable: 

• peeled and cubed turnips, rutabagas, or Jerusalem artichokes
• unpeeled and cubed potatoes, sweet potatoes, leeks, or celery root
• sliced carrots, parsnips, daikon radishes, or onions

2 cups (480 ml) stock

2 Tbs. (30 ml) each: balsamic vinegar and honey

1-2 tsp. (5-10 ml) or to taste, herbs that go well with root vegetables

• thyme
• black pepper
• rosemary
• basil
• Italian seasoning
• cumin
• coriander
• paprika
• sage

1. Over medium-high, add oil to a skillet.

2. Add root vegetables.

3. Stir and cook about 8 minutes.

4. Add stock and bring to a boil. 

5. Reduce heat to a simmer and cover.

6. Cook about 10 minutes until the vegetables are tender when pierced with a folk.

7. Remove lid and boil until liquid has reduced to a thick glaze, about 8-10 minutes.

8. Stir occasionally.

9. Remove from the heat for 10 minutes

10. Add balsamic vinegar, honey, and herbs, stir to coat the vegetables.

11. Place in a bowl and serve warm.

-modified Martha Stewart's Cooking School

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Cooking with Celeriac and Jerusalem artichokes

Celeriac is also called: 

turnip-rooted celery,

knob celery, or

celery root. 

apio nabo (Spanish)            Sellerie (German)        céleri-rave (French)

Сельдерей (Russian)          (Arabic) كرفس             (Hebrew) סלריאק

根用セロリ (Japanese)      芹菜 (Chinese)           अजवाइन रूट (Hindi)

Celeriac originated in the Mediterranean area, but now cultivated in Northern Europe, Siberia, North Africa, Southwest Asia, and North American. Unlike many root vegetables, celeriac contains little starch and full of vitamins and minerals. 

Do not forget to use the leaves! Use a few, because they have a very strong flavor, in soups, salads, or stir fry dishes.

We have lots of potatoes and Jerusalem artichokes from our garden. Add celeriac for a...

CELERIAC-POTATO-JERUSALEM ARTICHOKE

for 4

Preheat over to 425℉ (165℃)

1 medium celeriac (cut off the stems and save the leaves, peel the root, cut into 1-inch/2,5 cm) cubes (about 2 cups/400g)

1/2 lb (450g) potatoes, cut into 3/4-inch (1,9 cm) cubes (about 1 1/2 cups/300g)

1 cup (240 ml) each: organic chicken broth and milk (or coconut milk-dairy free)

3 peeled cloves of garlic

3 fresh thyme sprigs

1 bay leaf

2 Tbs. (30 ml) unsalted organic butter (or almond butter-dairy free)

8 oz (225 g) Jerusalem artichokes, scrubbed (about a cup)

1/2 Tbs. (6,5 ml) olive oil

1 tsp. (5 ml) chopped thyme, for garnish

A. Celeriac: ----------Can be made 1 day ahead.*-----------

1. Simmer the celeriac and potatoes in the broth, garlic cloves, thyme sprigs, and bay leaf.

2. Add water to cover the celeriac and potatoes.

3. Bring to a boil, reduce to medium, simmer with lid slightly ajar until vegetables are tender, about 15-20 minutes.

4. Drain. Return to the pot and discard the thyme sprig and bay leaf. 

5. Stir over medium heat to dry the vegetables.

6. Use a potato masher. Mash the vegetables.

7. Mash in the butter.
8. Add the milk slowly as you mash the mixture to the desire consistency.

(*Transfer to a microwave-safe bowl, cover, and chill. Rewarm before serving.)

B. Jerusalem artichokes:

1. Cut Jerusalem artichokes into 1/2-inch (1,25 cm) cubes.

2. Place in a bowl, add oil, sprinkle with salt (optional), and pepper, toss.

3. Dab remaining butter.

4. Transfer to a baking sheet. Roast in the oven until tender and brown, about 25 minutes.

C. Serve:

Place celeriac and potato purée in a bowl. Sprinkle Jerusalem artichokes and chopped thyme over the top.

D. Optional:
If the mixture is too liquefied, you can serve as a soup instead!

-modified from Bon Appétit

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