Three Jerusalem Artichoke recipes

[Guest guest]

If you can get Jerusalem artichokes ( " sunchokes " ), I highly recommend

them.

Shoshana

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Salad of Cooked Winter Vegetables

1 celery root

250 gr Jerusalem artichoke

3 large carrots

1 medium potato

4 Tbl olive oil

4 Tbl lemon juice

1 tsp sugar (optional)

salt and pepper, to taste

Small bunch of parsley, finely chopped

 

1. Scrub or peel the vegetables and cut into small cubes.

2. Place in a pot with the oil, lemon juice, salt, pepper and optional

sugar.

3. Add water to half the height of the vegetables.

4. Simmer, covered, on a low flame for 20 minutes or until the

vegetables are tender-crisp. Stir occasionally to ensure even cooking.

5. Remove the vegetable with a slotted spoon and place in a serving bowl.

6. Reduce the cooking liquid by simmering until it is syrupy.

7. Cool and pour over the vegetables.

8. Mix in the parsley just before serving at room temperature

 

Lemony Egg-drop Soup with Jerusalem Artichokes

(My vegie adaptation of the Sephardi-Yerushalmi recipe)

 

1 kg Jerusalem artichokes, scrubbed and sliced

1 medium onion, diced

2 Tbl oil, preferably olive

2 cups of vegetable or chicken broth

1 /2 cup lemon juice, divided

Small bunch of parsley, finely chopped, divided

Coarsely ground black pepper

1 lightly beaten egg

1 cup of cooked rice (optional)

 

1. Heat the oil in a soup pot and saute the onion until soft but not

brown.

2. Add the broth, Jerusalem artichokes, 2 /3 of the lemon juice, most

of the parsley and the pepper. Bring to a boil.

3. Lower the flame, cover and simmer until the Jerusalem artichokes

are soft. (If not serving immediately, stop here.)

4. Beat the remaining lemon juice and egg together.

5. Pour into the lightly simmering soup while stirring and remove from

the heat as soon as the egg solidifies.

6. If serving with rice, add a few spoonfuls to the bottom of each

bowl before ladling the soup.

7. Garnish with reserved parsley.

 

 

Jerusalem Artichokes and Carrot Salad

Makes 6 to 8 servings

 

1 pound Jerusalem artichokes, peeled or well scrubbed

1 pound carrots, peeled or well scrubbed and trimmed

1/4 cup chopped chives or scallions

2 tablespoons chopped dill

2 tablespoons olive oil

3 tablespoons lemon juice

Coarse salt and freshly ground black pepper to taste

 

1. Slice the chokes very thinly

2. Grate the carrots coarsely

3. Put vegetables into a mixing bowl with chives and dill.

4. Mix remaining ingredients in a cup.

5. Add to vegetables and toss.

6. Let sit 30 minutes before serving.