Basic Cooked Jerusalem Artichoke
Submitted by vivhill
Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minIf you’ve spotted those knobby, ginger-like tubers at the farmers market and wondered what to do with them, start here.
Jerusalem artichokes, also called sunchokes, taste like a cross between potatoes and artichokes with a nutty, slightly sweet edge.
Peel them, simmer in salted water until soft, then finish with cracked pepper and a squeeze of fresh lemon juice. That’s the whole thing.
It’s the simplest way to get to know this underappreciated root vegetable before moving on to roasting, pureeing, or turning them into soup.
Kitchen Tips
- Peel sunchokes with a small paring knife. Their bumpy shape makes a vegetable peeler frustrating. Or skip peeling entirely if they’re smooth and clean.
- Drop peeled sunchokes into lemon water to prevent browning while you prep the rest.
- Cooking time varies widely based on size. Small pieces may be done in 30 minutes; larger ones can take up to an hour. Test with a fork.
Ingredients
Directions
Jerusalem artichoke, also known as sunchoke, is a seasonal vegetable that looks a bit like fresh ginger, and tastes like a cross between potatoes and artichokes.
Enjoyed very much in Israel.
To prepare jerusalem artichokes as a side dish, peel and cook in boiling lightly-salted water for ½ to 1 hour, covered, until soft.
Add salt and pepper to taste, and sprinkle with lemon juice.
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