Best Uncle Bills Simple Jerusalem Artichokes Recipes

JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES

Jerusalem Artichoke Soup With Crispy Sage Leaves image

Provided by Tara Parker-Pope

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
1 leek, white and pale green parts, rinsed and finely chopped
1/2 cup finely chopped white onion
2 pounds Jerusalem artichokes, peeled and rinsed
5 cups water or vegetable stock
1 teaspoon sea salt
1 tablespoon extra-virgin olive oil
8 to 12 fresh sage leaves

Steps:

Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 16 grams

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Roasted Jerusalem Artichokes (or Sunchokes) image

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

Provided by qwertycook

Categories Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g

JERUSALEM ARTICHOKE PATTIES

Jerusalem Artichoke Patties image

If you haven't tried Jerusalem Artichokes this is a good introduction to them. I love them raw in salads or stir fry - see other recipes here on Zaar. Make these tiny and serve as an appetizer with a dip

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup mushroom, cleaned & sliced
1/2 cup onion, peeled and thinly sliced
1 clove garlic, crushed (I use 2 cloves)
1 teaspoon vegetable oil
1 cup jerusalem artichoke, peeled and coarsely chopped
1/4 cup carrot, grated
1/3 cup whole wheat flour
2 eggs
1/2 teaspoon hot sauce (or more)
2 teaspoons vegetable oil

Steps:

Saute the mushrooms.
onions and garlic in one tsp oil for 4 minutes Add artichokes& carrot saute another minute Mix egg& flour in a bowl, add hot sauce Add artichoke mixture to the bowl, stir well In a clean skillet add 2 tsp oil, heat Drop tbsp of the mixture, level them a bit, cook one side then flip and brown the other side Only takes a couple of minutes on each side- they should be golden and the batter cooked through.

Nutrition Facts : Calories 283.9, Fat 12.2, SaturatedFat 2.6, Cholesterol 186, Sodium 119.5, Carbohydrate 34.4, Fiber 4.7, Sugar 10.4, Protein 11.8