JERUSALEM ARTICHOKE
THE UNDERGROUND QUEEN OF AUTUMN
Some foods may not take your breath away at first glance, but once you get to know them, they’ll win you over forever.
The Jerusalem artichoke, that knobby, unassuming tuber that looks a bit like ginger, is one of those foods for me.
It’s a staple in my kitchen throughout the fall, and its nutty, slightly sweet flavor turns even the simplest dishes into a true autumn delicacy.
Besides being incredibly tasty, the Jerusalem artichoke is a real nutritional wonder – packed with vitamins, minerals and especially inulin, a natural prebiotic that works wonders for digestion and overall balance.
Before using it, wash and scrub it well, since soil can hide in its crevices.
You can enjoy it raw, roasted, boiled – or even as chips!
Below, I’m sharing two simple recipes that show off its beauty and versatility: a raw Jerusalem artichoke salad and a creamy roasted Jerusalem artichoke soup.
Fresh Jerusalem Artichoke and Potato Salad with Citrus Dressing
Ingredients:
- 3–4 medium Jerusalem artichokes
- 2 hard-boiled potatoes
- Juice of 1 tangerine or half a lemon
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- Fresh parsley or arugula, to taste
Preparation:
Wash and scrub the Jerusalem artichokes thoroughly, then slice them thinly (a mandoline or apple slicer works great).
Slice the potatoes into thin rounds and mix with the artichokes.
For the dressing, whisk together the tangerine or lemon juice with olive oil, salt and pepper.
Pour over the salad, toss gently, and let it sit for about ten minutes to allow the flavors to blend.
Sprinkle with fresh parsley or arugula.
This salad is refreshing and light, perfectly balancing the sweetness of the Jerusalem artichoke with the bright tang of citrus.
Creamy Roasted Jerusalem Artichoke Soup
Ingredients:
- 1 pound (about 500 g) Jerusalem artichokes
- 1 small potato
- 1 carrot
- 1 celery stalk
- 1 small onion
- 4 cups vegetable broth
- Olive or sesame oil for serving
- Salt and pepper to taste
Preparation:
Wash the Jerusalem artichokes, peel if desired, cut into chunks, and roast in the oven at 400°F (200°C) for about 20 minutes, until soft and lightly caramelized.
In a pot, sauté the onion, carrot, celery and potato in a little oil until just tender, then add the roasted Jerusalem artichokes.
Pour in the broth and simmer until all the vegetables are soft.
Blend until smooth and creamy.
Serve with a drizzle of olive or sesame oil and, if you like, a few crisped sage leaves on top.
This soup is pure autumn comfort in a bowl – thick, warm and full of the natural sweetness and nutty aroma of Jerusalem artichokes.
