Jerusalem artichoke resembles ginger in appearance and artichokes in taste, although the small tubers are sweeter.
5 from 1 vote
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Course garnish
Cuisine Italian, vegan, vegetarian
Servings 6serves
Calories 163kcal
Ingredients
1kgJerusalem artichoke
3clovesgarlic
250mlwinewhite
vegetable stock or water as required
salt
black pepper
1bunchparsley
1knife tipasafoetidaoptional
Instructions
Thoroughly brush the Jerusalem artichoke under running water, remove thickened pieces of peel and immediately place tubers in lemon water (add the juice of 2 lemons per litre of cold water). Take out one piece at a time, cut into bite-sized pieces and immediately put back into the acidic water.
Now fry the peeled garlic cloves in a wide pan in plenty of oil until golden brown all over. Remove the cloves. Drain the Jerusalem artichokes, pat them a little dry with a kitchen towel and sauté them in the hot oil. Deglaze with white wine, fry again briefly until the wine has evaporated.
Then almost cover the Jerusalem artichoke pieces with the broth and simmer covered until the liquid is completely absorbed or the tubers are cooked. Add a little broth or water if needed. Towards the end of cooking, add if you like a pinch of asafoetida.
Season with salt and pepper. Before serving, add plenty of freshly chopped parsley.
Notes
Braised Jerusalem artichoke goes perfectly with slightly more intense meat dishes with lamb, beef or game. A salad of radicchio and rocket also tastes great with the slightly sweet roots.