Jerusalem Artichoke Recipes

Jerusalem artichokes have a solid 644mg of potassium per cup (sliced – about 150 grams) along with 28% of your daily iron requirements (according to our friends at the USDA). They’re not actually artichokes. They are considered a type of potato in Japan, but they’re not actually a potato either. They are the root of a plant in the sunflower family (and they’re not actually sunflower roots, either). Whatever they are, they have a nice earthy flavor and can be eaten in any number of ways.

Sauteed Jerusalem Artichokes

“Photo by Ally Jane Grossan for www.ally-jane.com

 

The picture above is a recipe graciously provided to me by Ally Jane at the Kitchen Princess. She has quite a few great looking and creative recipes on her website, so I recommend a visit. Her recipe for these faux-artichoke, kinda-sunflower-type roots follows:

 

Sauteed Jerusalem Artichokes

Serves 1

Ingredients:

2 cups peeled and chopped Jerusalem artichokes

1 cup chopped carrots

1 cup chopped yellow onions

1/2 cup chopped celery

2 Tbs olive oil

3/4 cup chicken or vegetable broth

1 pinch salt

1 giant pinch pepper

Method:

1. After peeling and chopping all the vegetables, heat up the olive oil in a skillet on medium heat and add the onions first. After about two minutes, add the rest of the vegetables and sautee for five minutes.

2. Add the chicken broth, salt and pepper and cover, reduce heat to low and simmer for ten minutes. Remove the cover and allow all of the broth to cook off. Continue to sautee until the onions start to burn, add more pepper if necessary.

3. Serve steaming hot on a bed of celery leaves or cool it off in the fridge and serve in a salad later.

 

Washed Jerusalem ArtichokesPickled Jerusalem ArtichokesMy own personal favorite is simply pickled. This appeals to the raw food fans as well. (Raw foodism struck me as yet another odd obsession of overly well-fed Westerners. And then I realized that I eat most of my own foods raw. Just not all of them.) If you have a pound (or 455 grams) of these tubers, you can start by washing them and cutting off the knobby bits. If you look closely, you’ll note a sprout or two. Jerusalem artichokes will spoil quickly, so don’t wait too long. Obviously, sprouts should be removed. (They’re not poisonous, just not something your stomach will appreciate.) For the purposes of this recipe, we’ll pretend we don’t see them.

Slice the Jerusalem artichokes and add them to a sealable plastic bag along with whatever pickling solution you use. I use a sweet solution that I keep for pickled scallions. Roughly, it’s like this:

2.5 cups vinegar

1 cup sugar

1 cup water

2 tablespoons salt.

Add flavorings as you wish. Heat the solution to boiling, shut it off, allow it to cool a bit, and then pour it over the sliced artichokes. Make sure they are well covered, and let it soak like that for at least an hour. Then transfer the batch to a mason jar or similar container, and keep it in the fridge. They should be ready to eat in 7-14 days, depending on how thickly you sliced them.

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