jerusalem artichoke x3 top

Jerusalem Artichoke – an underestimated tuber

As the temperatures are falling, I thought it is time for some oven food again…something rustic that fits the grey and rainy weather. What I always like to do, is to give these ingredients a stage, that are at least for me, totally underrated. One of those would be the topinambur or as one calls it, the jerusalem artichoke. This vegetable was mostly used to feed the pigs and cattle for years even though it tastes delicious and its juice can also be used for diabetics. Fortunately it returned to many restaurant kitchens and guests may find it in numerous variations, even on dessert plates.

What´s it like and what to do with it?

Well the taste has a nutty note to it and consistent wise it is kind of artichoke like…must be a similarity here. The jerusalem artichoke makes a great soup, you can cook it, fry it, dry it or even freeze it. It tastes even beautiful, when not being peeled. When cooked it is also slightly sweet and gives a great companion to all kinds of mediterranean dishes or a variety of herbs. My choice for this recipe was to leave it to itself and let the mix of textures do the excitement in your mouth. I simply roasted them with a bit of lemon thyme, I made a creamy puree which added the fatty part and I also left some raw to be only marinated with lemon and olive oil. The result is a dish that fits just perfectly to my mood and the upcoming season.

As always feel free to add a piece of sea bass for instance or you could go with a piece of lamb or beef too. You know my opinion about less fish and meat but fair consuming instead. If you stick to my recipe you will be also quite pleased, so try it out and snuggle yourself on your couches in front of a sizzling fire.

jerusalem artichoke
yarrow & thyme
jerusalem artichoke before baking
baked jerusalem artichoke
jerusalem artichoke x3 close

Jerusalem Artichoke x3

for 2 persons

Roasted Jerusalem Artichoke:

200 g Jerusalem Artichoke
5 Lemon Thyme Branches
2 EL Olive Oil
1 Garlic Clove
Salt & Pepper to flavor

Creamy Jerusalem Artichoke:

200 g Jerusalem Artichoke
250 ml Milk
2 tsp Butter
Salt, Pepper & Nutmeg to flavor

Raw Marinated Jerusalem Artichoke:

100 g Jerusalem Artichoke
2 EL Olive Oil
30 g Yarrow
Salt, Pepper & Lemon to flavor

1. For the baked Jerusalem artichoke, wash them thoroughly and dab them, then cut them into wild corners and mix it with the olive oil, the crushed garlic and the thyme branches. Now put everything on a baking tray with paper and bake it in the preheated oven at 220 ° about 15-20 minutes. Afterwards season with salt and pepper.

2. For the creamy jerusalem artichoke, thoroughly wash and dab them, cut everything into coarse pieces and cook them in the milk at medium heat. Then place the Jerusalem artichoke, without the milk, in a kitchen machine, add the butter and spices and process everything until a creamy mass is obtained.

3. For the raw marinated Jerusalem artichoke, peel the roots and planify them in thin slices. Then add the yarrow and season with the remaining ingredients.

4. To serve, arrange the roasted and the creamy jerusalem artichoke on a plate and decorate with the raw-marinated topinambur as well as the yarrow.

jerusalem artichoke x3 top

Topinambur x3

für 2 Personen 

Topinambur gebacken: 

200 g Topinambur
5 Zitronenthymianzweige
2 EL Olivenöl
1 Knoblauchzehe
Salz und Pfeffer nach Geschmack 

Topinamburcréme: 

200 g Topinambur
250 ml Milch
2 TL Butter
Salz, Pfeffer, Zucker und Muskat nach Geschmack 

Topinambur roh mariniert: 

100 g Topinambur
2 EL Olivenöl
30 g Schafgarbe
Salz, Pfeffer und Zitrone nach Geschmack 

1. Für den gebackenen Topinambur, Diesen gründlich waschen und abtupfen, dann in wilde Ecken schneiden und mit dem Olivenöl, dem zerdrückten Knoblauch und den Thymianzweigen vermengen. Nun alles auf ein Backblech mit Papier geben und im vorgeheizten Backofen bei 220° ca. 15-20 Minuten backen. Im Anschluss mit Salz und Pfeffer würzen.

2. Für die Creme, den Topinambur gründlich waschen und abtupfen, alles in grobe Stücke schneiden und in der Milch bei mittlerer Hitze garkochen. Anschließend den Topinambur ohne die Milch in eine Küchenmaschine geben, Butter und Gewürze zugeben und pürieren bis eine cremige Masse entsteht.

3. Für den roh marinierten Topinambur die Wurzeln schälen und in dünne Scheiben hobeln. Im Anschluss Schafgarbe zugeben und mit den restlichen Zutaten abschmecken.

4. Zum Servieren, den gebackenen Topinambur und die Creme auf einem Teller anrichten und mit dem roh-marinierten Topinambur und der Schafgarbe dekorieren.

jerusalem artichoke x3 close
jerusalem artichoke x3
jerusalem artichoke x3
Author

Ben Donath

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