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For copyright reasons, we do not publish the recipes from the book.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".
Great photos... glad you enjoyed them. Have you found the brandy that is made with them? I am curious about what that would taste like.
ReplyDeleteDear Diane, thank you for your comment. I have no idea where that idea about the "brandy" comes from, I do not drink and certainly not brandy but I know there is a sunchoke brandy, it is a specialty from the German region of "Baden" and can be found here: http://www.schnaps24.de/Schnaps/Topinamburschnaps/Topinamburschnaps.html
DeleteHope that helps,
Andrea
I am curious too about the sunchoke brandy.
ReplyDeleteThe flowers you used on top of the Jerusalem Artichokes look pretty. What are they?
Dera Adriana, again, there is a indeed such a thing as sunchoke brandy - see comment and link above but I was not looking for it actually - maybe my English has gotten so bad that I do not know what I am writing anymore...that`s what happens when I do not visit any English-speaking country for so long...Be that as it may, the flowers are oregano blossoms from my garden, we have an unusually warm month of October and all my herbs think it is summer, I even found two strawberry blossoms yesterday.
DeleteYou make a rather ugly vegetable look quite lovely and delicious Andrea!
ReplyDeleteWell, thank you, dear Chris!
DeleteOnce again you've made a very blank looking dish so beautiful! Nice tip about the acidulated water!
ReplyDeleteLiz, quite welcome - the tip works rather well - since I am a professed veg chip addict that is crazy about Jerusalem artichoke chips (homemeade, of course), I happen to know a thing or two about those lovely tubers.
DeleteYour platter of Jerusalem artichokes looks great. What other treats did you serve for your antipasti platter? You know, I use a teaspoon to peel ginger. I wish I'd remembered that trick for peeling these tubers. Mine were so knobby, the spoon would have worked much better. Maybe I'll try again with that tip. Hope you are having a great weekend, Andrea!
ReplyDeleteBetsy, that tip about the spoon is great, the kids "peel" the Jerusaleum artichokes that way for me whenever I can get my greedy veg fingers on them, then we dunk them in acidulated water - actually fun to prepare these tubers that way.
DeleteThank you for the comment, dear friend!
So pretty!
ReplyDeleteMerci beaucoup, chère Mardi!
DeleteI had never heard of the brandy either. Sounds a bit odd to be honest, but who knows, maybe I'll try it if I ever come across it.
ReplyDeleteSuch an absolutely gorgeous weekend. I hope that you are outside enjoying it. We just returned from shopping for the week and are now enjoying a break on the balcony. Schönes Wochenended!
Rose, sitting outside enjoying the last of this golden October...out of this world wonderful!
DeleteAndrea, I think it's wonderful that all we Doristas sorta globbed onto the "brandy" thing with these Jerusalem Artichokes. And, the acidic tip is good also. Not a Jerusalem Artichoke to be found in this area but I will grab some and make them when I find them. You make them sound delicious and I seem to think if they can be eaten just cooked and hot, they are delicious. Thanks for posting such a good picture of them. Nice informative Post, as usual. Glad things went well the past week - full steam ahead, huh?
ReplyDeleteDear Mary, no, not full steam ahead - I did this post before leaving for the hospital. I was in a total cooking frenzy and made most of the Cottage Cooking Club dishes and this one - I was scared there would be no energy and no sunshine in the second half of October. Just sitting here, taking it easy and typing away - I will pay a visit to all the blogs over the weekend.
DeleteTry these "Topinambur" as we call them here - you will enjoy them - remember those veg chips I made the other day, Jerusalem artichoke chips are the best of them all.
Liebe Grüsse, Andrea
Andrea - hope you are feeling better.
ReplyDeleteLovely pictures of rather unlovely tuber :-)
Cher, thank you very much - I am on the mend and looking forward to "real food" in a few weeks time - in the meantime, my taste testers are doing their best to pitch in.
DeleteI'm glad you're taking it easy, Andrea. It's amazing how you can make even the homeliest of vegetables look beautiful. I look forward to trying this when sunchokes show up in the markets here.
ReplyDeleteTeresa, I heard that the sunchokes are not really in season in North America yet - I found the results of quite an abundant harvest in the Netherlands at the beginning of the month and cooked themstraight away when we were back home - although I know that if wrapped well, they do keep up to three weeks in the fridge.
DeleteAndrea,
ReplyDeleteyou. can. cook. ANYTHING))!! Gorgeous. xxx
Kim, you are such a kind person, dear friend - glad I could make these tubers looks nice and appetizing!
DeleteHi Andrea, looking forward to buying and preparing sunchokes after this post, this is one ingredient that I have never tried before. Thanks for the great tips. Hope you are feeling better!
ReplyDeleteCheri, feeling better already - besides, the weather has been a dream for the last few days, giving me the chance to just sit outside and take it easy for a few days - thank you for asking! Jerusalem artichokes, or sunchokes are a veg treat not to be missed, at least I think so - love that nutty, creamy taste of this typical fall tuber.
DeleteWishing you speedy recovery! And as always, beautiful pictures and lovely post!
ReplyDeleteVery kind of you, thank you Emily! Glad that you enjoy my pictures and this post - I tried to keep it a bit shorter this time around.
DeleteHi Andrea, these look fabulous and show that the simplest of foods with some easy caring preparation can be so excellent. I would love to prepare these and will have to keep a look out- but Jerusalem artichokes are not a commonly available ingredient in my area, honestly I'm not sure why. Love your photographs, as always.
ReplyDeletePeggy, you are so kind - I read from some of the other Doristas that the Jerusalem artichokes can be ordered online...do not know whether that information is helpful at all but it might be a good way to get your hands on some.Thank you for all your wonderful comments, dear friend!
Deletefabulous we would love to be there.take good care!
ReplyDeleteCandy, thank you kindly!
DeleteI absolutely love Jerusalem artichokes. Roasted is one of my favorite ways, too, although without the Knoblauch, Ich glaube... :) I mentioned on Kathy's post (Bakeaway With Me) about the word coming from the Italian "Girasole." I love that! Hope you are having a wonderful weekend, and thank you for your lovely comment on my Hello Kitty cake! Un abbraccio, David
ReplyDeleteDavid, same here, Jeruslaem artichokes are one vegetable that is very dear to my heart.I appreciate its versatility and its nutty, creamy taste. I often make soup and veg chip with these and I am always looking for them while they are in season. Your Hello Kitty post was fun - the girls adored the pictures of both your cakes so much!
DeleteA big fat "abbraccio" to you as well!
Andrea
Andrea, loved your post! You always have such great information to share. The JA is not so common in our area, even though they are native to the Eastern United States and Canada. I have never seen them in any of the stores or farm stands I visit. Yours look really delicious! Have a great week!
ReplyDeleteKathy, thank you very much - glad that you managed to find the sunchokes after all - they seem to be much easier to find in markets and at the greengrocers around here.
DeleteTwo very interesting food that are still very alien to me! Hope I get to experience the tastes of them one day. If not I shall just have to drool over them here:D
ReplyDeleteJeannie, not that many people seem to know all about those Jerusalem artichokes - that´s where the fun begins - discovering new ingrediensts and creating wonderful dishes with them. Thank you for stopping by!
DeleteYour dish of chokes looks so pretty - your arrangement reminds me of late summer rather than autumn. Gorgeous!
ReplyDeleteGaye, we were very lucky as far as the late October was concerned. These past weeks, it looked more like late summer than October around here.
DeleteWhile I have heard of Jerusalem artichokes I have never tried them before, I am keen to give them a try after seeing you lovely photos!
ReplyDeleteKaren, if you get a chance to make some - try them, you might like them - besides, they are healthy and fun to prepare and it is always a bit of a food adventure to discover new vegetables.
DeleteI need to get some Jerusalem artichokes and make this recipe. You did a beautiful job. Love your plate.
ReplyDeleteGeraldine, you would really enjoy these sunchokes - I think they might be a bit difficult to procure but definitely worth seeking out!
DeleteI love sunchokes/Jerusalems! My uncle grows them, my aunt pickles them, I eat so many that my tummy aches!
ReplyDeleteNever tried roasting them. You've inspired me!
Hope all is well w you and your family. Must be cold there now in Bonn. Still summery most days here in Southern Calif.
Wishing you a lovely Wednesday!
xoxo
Colette, sunchokes are more common around here than people seem to realize - I will get some more this weekend and try out some new recipes with them - we really do enjoy their taste.
DeleteThank you for all your lovely comments,
Andrea