Jerusalem Artichokes: A Distinctive Seasonal Delight!
Available from October to April, Jerusalem Artichokes, also known as sunchokes, are a unique and flavourful vegetable. Despite their name, they are neither from Jerusalem nor are they artichokes, they are actually the tuber of a species of sunflower native to North America. These knobby, root-like vegetables have a slightly nutty, sweet taste and a crisp, crunchy texture. Introduced to Europe in 1605, Jerusalem Artichokes have since become a popular seasonal ingredient in many European cuisines.
Cooking Suggestions: How to Cook Jerusalem Artichokes?
Jerusalem artichokes can be boiled, steamed, roasted or sautíed. They are done cooking when they are tender and can be easily pierced with a fork. Jerusalem artichokes have a slightly nutty, sweet flavour that pairs well with garlic, rosemary, thyme, lemon and olive oil. Jerusalem artichokes have a thin skin that can be easily removed with a vegetable peeler. To prevent discolouration, immediately place the peeled Jerusalem artichokes in a bowl of water with lemon juice.
Serving Suggestions: What to Pair with Jerusalem Artichokes?
- Crusty Bread: A slice of crusty bread or a warm baguette is the perfect accompaniment to a bowl of creamy Jerusalem Artichoke soup. The bread's crunchy exterior and soft interior complement the smooth texture of the soup.
- Grilled Chicken or Fish: For a more substantial meal, serve grilled chicken or fish alongside a side dish of roasted Jerusalem Artichokes. The earthy flavour of the roasted Jerusalem Artichokes pairs well with the mild flavours of grilled chicken or fish.
- Fresh Green Salad: A simple green salad dressed with a light vinaigrette can balance out the richness of the Jerusalem Artichoke soup. The crispness of the salad provides a refreshing contrast to the creamy soup.
- Roasted Root Vegetables: Roasted root vegetables such as carrots, parsnips and beets make a hearty and flavourful side dish for any Jerusalem Artichoke-based meal. Toss the vegetables in olive oil, salt and pepper and roast them in the oven until tender and caramelised.
