Today´s recipe for the French Fridays with Dorie group is „Roasted Jerusalem Artichokes with Garlic“, a nice autumnal side-dish or starter.
All that is required for this recipe is the following: peel the Jerusalem artichokes, then cut them into quarters. Place them in an oiled pie plate and roast them together with a few sliced garlic cloves, salt, pepper, rosemary and thyme until golden. After about 20 to 25 minutes they will have softened up nicely and you can turn them once. Continue roasting for another 15 to 20 minutes to crisp the artichoke quarters, then serve straight away.
We think Dorie´s "Roasted Jerusalem Artichokes with Garlic" go well with both meat and fish but they are particularly good as part of a plate of mixed antipasti. That´s how we enjoyed them - quite a bit, actually.
Jerusalem artichokes (lat.Helianthus tuberosus) or "Topinambur" as we call them in German, are not to be confused with globe artichokes. They are also known as "sunchokes" in North America. These rather lumpy, brown-skinned tubers often resemble a ginger root. Contrary to what the name implies, this vegetable has nothing to do with "Jerusalem" but is derived instead from the Italian word for sunflower, "girasole". Jerusalem artichokes belong to the sunflower family.
The white flesh of this vegetable is nutty, sweet and crunchy and is a good source of iron. It is the plant’s small knobbly underground tubers that are eaten. These tubers are compatible with many flavorings such as sage, bay leaves, thyme and rosemary, to name but a few.
Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent roasted, sautéed or dipped in batter and fried, or puréed to make a delicious soup, such as cream of Jerusalem artichoke soup. Once you have peeled them (works best with a small teaspoon), drop them into acidulated water until you are ready to use them because the flesh discolors quickly. And remember to keep an eye on them while cooking as they can turn to mush quite quickly.
To see how much the other members of the French Fridays with Dorie group enjoyed this recipe, please go here.
For copyright reasons, we do not publish the recipes from the book. But you can find the recipe for the “Roasted Jerusalem Artichokes with Garlic“ on page 353 in Dorie Greenspan´s cookbook "Around my French Table".