The sautéed Jerusalem artichokes are a quick, easy, and tasty side dish. An excellent stewed vegetable ready in a few minutes. A recipe that will not disappoint you.
Also good oven-baked with this RECIPE.
The Jerusalem artichoke is an edible tuber with an irregular shape. Its flesh is white and has a consistency similar to potatoes. The taste is sweet, delicate, and similar to artichokes. This tuber contains very few calories and has energizing properties. HERE you can read more details about Jerusalem artichokes and see the plant and its flowers.
Also known as: Jerusalem artichoke, Ciapinabò, Canada sunflower, Jerusalem artichoke, Earth nuts, Canada potato, Earth pear, German turnip, tapinabò, tapinabour, bastard truffle, cane truffle, topinabò, topinambour, tupinamba, tupinamor…
SEASONALITY
#JerusalemArtichoke – from October to April, depending on the variety.
When are they harvested? In autumn, when their plant is completely dry.
RECIPE with Jerusalem artichokes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
- Energy 111.24 (Kcal)
- Carbohydrates 19.83 (g) of which sugars 10.50 (g)
- Proteins 2.31 (g)
- Fat 3.33 (g) of which saturated 0.49 (g)of which unsaturated 0.03 (g)
- Fibers 2.24 (g)
- Sodium 200.00 (mg)
Indicative values for a portion of 108 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Sautéed Jerusalem Artichokes
- 2 Jerusalem Artichokes (about 200 g)
- Half white onion (about 50 g)
- 1 tablespoon extra virgin olive oil (of peanut seeds)
- as needed water
- 1 teaspoon fine salt (or less)
- Half teaspoon rosemary (chopped or a sprig)
- 1 teaspoon basil (dry crumbled at the moment)
- Half tablespoon dried oregano (and/or thyme)
- as needed parsley (fresh)
Tools
- Cutting board bamboo
- Knife well-sharpened
- Pan non-stick
- Ladle
1. First, peel and wash half an onion, then slice it thinly and brown it in a non-stick pan with a tablespoon of oil and two tablespoons of water for about 5 minutes.
2. Meanwhile clean the Jerusalem artichokes. Wash them thoroughly and lightly scrape their skin with the blade of a knife (they should not be peeled but scraped, as their skin is very digestible). Finally, rinse them under running water and cut them into regular pieces or slices.
3. Add them to the browned onion along with your preferred aromatic herbs and a little salt. Cover and stew them, stirring occasionally over low heat for 15 – 20 minutes. If necessary, stir and add a little hot water (or vegetable broth), bringing to cook.
Serve the sautéed Jerusalem artichokes hot sprinkled with fresh parsley.
TIPS for PURCHASE and STORAGE
How to choose Jerusalem artichokes: buy firm, integral Jerusalem artichokes with a lively brown-purple color, without sprouts, cuts, spots, or mold. Often, this tuber has a variable and intricate shape.
How to store Jerusalem artichokes: store them well-cleaned from dirt and dry inside a paper bag in the refrigerator or in a dry, dark, and cool environment for up to 10 days from harvest. For longer storage, they can be placed in a box full of dry sand.
