Jerusalem Artichokes

I dug some Jerusalem artichokes the other day (since my husband cannot dig them on his crutches) and he wanted me to use his artichokes. They were hard to get out of the ground and hard to clean, but they turned into two very tasty dishes. When working with Jerusalem artichokes, it is important to remember that they quickly oxidize and turn brown after being peeled. Just like potatoes, after Jerusalem artichokes are peeled, they should be soaked in cool water until they are cooked. Putting a few drops of acid into the water such as lemon juice or vinegar can help prevent this browning process also known as “enzymatic browning.”

My newest cookbook which is called Dig It is a 20 lb. book discussing the history of vegetable cookery, especially vegetables in Louisiana. Written by John Folse, it has everything you would ever want to know about vegetables and how to cook them. These two recipes are from that book, and I would say they are excellent recipes for Jerusalem artichokes.

 

Jerusalem Artichoke Soup with Pecan Oil

Serves 8: Takes one hour to prepare.

2 pounds Jerusalem artichokes, peeled and chopped

½ cup pecan oil, divided

¼ pound unsalted butter

1 cup diced onions

1/2 cup diced celery

½ cup diced green bell peppers

2 tbsps. minced garlic

Salt and cracked black pepper to taste

Granulated garlic to taste

2 quarts chicken stock

2 cups diced portabella mushrooms

½ cup diced red bell peppers

½ cup diced yellow bell peppers

½ cup thinly sliced green onions

½ cup chopped parsley

1 cup heavy whipping cream

½ cup chopped pecans, toasted

¼ cup shredded mozzarella cheese

 

In a large, heavy bottomed pot, melt butter over medium-high heat. Add onions, celery, green bell peppers and minced garlic, and sauté 3-5 minutes or until vegetables are wilted. Add Jerusalem artichokes and sauté an additional 2 minutes, stirring occasionally. Season with salt, pepper, and granulated garlic then add stock. Bring to a boil, reduce heat to simmer and cook 15-20 minutes or until they are tender. Working in batches, transfer contents of pot to a blender and blend until smooth. Return soup to pot and place over medium-low heat. In a medium sauté pan, heat ¼ cup pecan oil over medium-high heat. Add mushrooms, red and yellow peppers, green onions and parsley then sauté 5-7 minutes or until lightly browned. Season with salt, pepper and granulated garlic.  Transfer contents of sauté pan to pot with soup, stirring to incorporate. Add cream and heat through. Adjust seasonings with salt and pepper. Ladle into warm bowls and drizzle with remaining pecan oil and top with roasted pecans and mozzarella cheese.

 

Jerusalem Artichokes and Prosciutto Risotto

Serves 8

1 pound Jerusalem artichokes, peeled, halved lengthwise and sliced

3 slices prosciutto, chopped

2 cups Arborio rice

¼ cup olive oil

Salt and cracked black pepper to taste

Granulated garlic to taste

½ cup minced shallots

¼ cup thinly sliced garlic

6 cups hot chicken stock

¼ cup minced green bell pepper

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

1 cup finely grated Parmesan cheese

½ vanilla bean, split lengthwise, seeds scraped and reserved

1 tbsp. chipped cold butter

¼ cup minced chives

In a large skillet, heat olive oil over medium-high heat. Add Jerusalem artichoke slices and season lightly with salt and pepper and granulated garlic. Cook 8-10 minutes or until tender and golden, stirring occasionally. Using a slotted spoon, transfer Jerusalem artichokes to a plate and set aside. In the same oil, sauté shallots and sliced garlic, 2-3 minutes or until tender, being careful not to brown garlic. Add rice and cook 1 minute or until lightly toasted and well coated with oil, stirring occasionally. Add half of Jerusalem artichoke slices and stir to incorporate. Add 1 cup hot stock, stirring constantly, and cook until all liquid is absorbed before adding more stock. Continue cooking and adding stock 15-20 minutes or until rice is creamy and al dente. Add bell peppers and stir 2-3 minutes or until thoroughly heated. When rice is perfectly cooked, remove from heat. Blend in Parmesan, vanilla seeds and butter. Add prosciutto and remaining Jerusalem artichokes, stirring gently into risotto until cheese is melted. Adjust seasonings to taste using salt, pepper and granulated garlic. Transfer risotto to a decorative platter and garnish with minced chives.