Recipes with Jerusalem artichoke

PROFILE – This is the Jerusalem Artichoke

Well traveled
The Jerusalem artichoke is said to have come from North America. From there it reaches European cooking pots via France. In the middle of the 18th century, they were ousted by a strong competitor: the potato . Today the tuber is grown worldwide and mostly sold at markets or in organic shops.

With a nut note
If you have ever bitten into a raw carrot , then you also know the consistency of Jerusalem artichoke. Whether as a puree, soup or chips – with its finely nutty, slightly earthy taste, it fits into the menu raw, boiled, mashed or fried. Its thin skin is easy to eat. To prevent it from turning brown when cut open, it needs a little lemon juice.

Crooked tuber
Jerusalem artichoke is a tuber of a sunflower genus. In appearance it resembles a ginger root . The color of the skin ranges from light brown to purple, depending on the variety. The inside is always light. Since the skin is very thin, the tuber should be stored in the refrigerator. Otherwise it will dry out. Popular varieties in Germany are “Bianka” and “Gute Gelbe”.

Quick-change artist
Due to the high fiber content, Jerusalem artichoke fills you up quickly. The inulin it contains is the perfect glucose substitute for diabetics. Roasted and finely ground, the tubers are also available as a coffee substitute.

Very healthy
In medicine, the plant is known for its active ingredients, which can even help alleviate ailments and diseases such as indigestion or metabolic disorders . In addition to the main active ingredient inulin, Jerusalem artichoke contains many important vitamins, trace elements and minerals.

Ideal for losing weight
The nutrients in the crooked roots are also impressive! Jerusalem artichoke consists of about 80 percent water and contains hardly any fat. With 73 calories per 100 grams and a high fiber content, it can help you lose weight.

Here you will find a delicious recipe for tomato and Jerusalem artichoke tortilla with goat cheese >>

When is Jerusalem artichoke in season?

Jerusalem artichoke is a winter vegetable that is in season from October to May . If you want to buy Jerusalem artichokes, it is best to make sure that the vegetables are nice and plump to the touch and that the skin is undamaged and shiny. Also, there should not be too much soil on the Jerusalem artichoke tuber. This could contain germs and thus even promote mold. You can store Jerusalem artichokes in a cool cellar. If you have bought too much Jerusalem artichoke, you can freeze the vegetables – the nutty taste remains. You should not throw away the leaves immediately either, but let them dry and infuse them as tea. They are just as healthy and are suitable for numerous healing applications.

Fried Jerusalem artichoke on lamb’s lettuce with lentils

Ingredients for 4 persons:

• 50 g Belugalinsen

• 400 g Topinambur

• 100 g lamb’s lettuce

• 3 tbsp olive oil

• 1/2 TL Coriander

• salt

• pepper from the grinder

• 2 EL Balsamic-Essig

• 3 tbsp apple juice

• 3 tbsp vegetable broth

• 1 tsp honey

• 2 sweet apples

1. Cook the lentils in water for about 20 minutes until soft. Wash Jerusalem artichoke, peel if necessary, cut into slices. Clean lamb’s lettuce, wash and shake dry.
2. Heat 1 tbsp oil. Fry the Jerusalem artichoke until crisp. Sauté for about 10 minutes over medium heat. Roast the coriander without fat, crush and add to the Jerusalem artichoke. Season with salt and pepper.
3. Whisk together remaining oil, balsamic vinegar, apple juice, broth, and honey. Spice up. Drain lentils. Mix together the lentils and vinaigrette. Wash, core and slice the apples. Mix with the lentils and serve.

Approx. 30 Minutes – p ro Person 200 kcal – Fat: 10 g

Zander fillet with Jerusalem artichoke puree

Ingredients for 4 persons:

• 1,2 kg Topinambur

• 1 red onion

• 2 cloves of garlic

• 2 sprigs of rosemary

• salt

• 3 tbsp olive oil

• 4 sprigs of lemon thyme

• 2 EL Mehl

• 4 Zanderfillets à 150 g

• pepper from the grinder

• 200 g fresh cream

1. Wash Jerusalem artichoke, peel if necessary and cut into pieces. Peel onion and garlic, cut into small pieces. Pick and chop the rosemary needles.
2. Cook Jerusalem artichoke in salted water for about 20 minutes until soft. Heat 1 tbsp oil. Sauté onion and garlic in it. Add rosemary and sauté briefly.
3. Pluck thyme leaves. Sift the flour into a deep plate and mix with the thyme. Rinse the fish, pat dry and dredge in flour. Heat the remaining oil in a pan and fry the fish in it. Season with salt and pepper.
4. Crush Jerusalem artichoke. Stir in the crème fraîche. Spice up. Serve the zander fillet with the steamed onion and rosemary mixture and the puree.

Approx. 35 minutes – per person 470 kcal – Fat: 26 g

Orangenentenbrust mit Topinambur-Gratin

Ingredients for 4 persons:

For the gratin

• 600 g Topinambur
• 1 onion
• 2 cloves of garlic
• 1 piece of fresh ginger (approx. 2 cm)
• 1 tbsp clarified butter
• 100ml dry sherry
• 100 grams of cream
• 100ml milk
• Salt pepper
• 1 TL Currypulver
• 40 g Almond pins
• some butter for the mold

For the duck breast

• 2 Entenbrust fillets (you approx. 300 g)
• salt
• 2 oranges, 1 of them unwaxed
• Pfeffer

1. Wash the Jerusalem artichoke tubers thoroughly. Steam in a saucepan with a steamer insert for approx. 15 minutes until just barely done. Leave to cool lukewarm. Peel and finely chop the onion, garlic and ginger. Fry in clarified butter for 2 minutes over medium heat while stirring, deglaze with the sherry and allow to reduce. Pour in the cream and milk and season the mixture with salt, pepper and curry powder.
2. Preheat the oven to 200°C and butter a casserole dish. Peel the Jerusalem artichokes and cut into slices. Layer in the mold and pour the cream mixture over it. Scatter the slivers of almonds on top. Bake the gratin for approx. 25 minutes in a hot oven (centre, fan oven 180 °C).
3. Rinse the duck breast fillets in cold water and dry, score the skin in a diamond shape with a sharp knife. Salt the duck breasts, place skin-side down in the cold pan, heat on medium and fry for 4-5 minutes until the skin is golden brown and crispy. Turn the duck breasts and fry on the flesh side for 6-7 minutes. Remove and leave covered for 10 minutes.
4. Wash the untreated orange with hot water, dry it and use a zester to remove the peel into fine shavings. Squeeze both fruits. Drain off the fried duck fat and reheat the roast in the pan. Add the orange juice and zest and simmer for 5 minutes over high heat. Taste the sauce with salt and pepper.
5. Cut the duck breasts into slices and portion the gratin. Serve both with the orange sauce on preheated plates.

Potato Jerusalem artichoke rosti

Ingredients for 4 persons:

For the hash browns:

• 750 g waxy potatoes
• 250 gTopinambur
• Salt pepper
• 75 g aromatic hard cheese, e.g. Appenzell cheese (in one piece)
• 3 tablespoons clarified butter
• 3 EL Scene

For the sauce:

• 300 grams of tomatoes
• 1 red pepper
• 1 clove of garlic
• 1 red chili pepper
• 1 tbsp olive oil
• 1 tsp brown cane sugar salt, pepper
• 1 tsp lemon juice
• 2 tbsp coarsely chopped parsley