The sautéed Jerusalem artichokes are a great healthy and light side dish, but they are also great as a base for various preparations. The Jerusalem artichoke, also known as German turnip, Jerusalem artichoke, or bastard truffle, is a tuber like a potato but has the characteristics of a vegetable and the taste of an artichoke. Rich in minerals and vitamins, it has various benefits on the body. In my recipe, I cooked it simply, almost a basic preparation for other recipes. Perfect for creating different dishes, from appetizers to main courses. Moreover, it can be eaten both raw, sliced thin, or cooked.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter
Ingredients
- 7 oz Jerusalem artichokes
- 1 tbsp extra virgin olive oil
- 1 lemon
- to taste parsley
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Pot
- Colander
- Pan
- Wooden spoon
- Gloves
- Brush
- Bowl
- Lemon squeezer
- Fork
Steps
To prepare the sautéed Jerusalem artichokes…
First, heat water in a pot to boil the Jerusalem artichokes. While the water heats, clean them thoroughly.
Rinse them well under cold running water, removing soil residue with a brush, then slice them not too thinly and briefly immerse them in a bowl with cold water and lemon juice to prevent the pulp from oxidizing. I recommend using gloves as, like artichokes, they tend to stain your hands.
When the water boils, add the sliced Jerusalem artichokes and cook over high heat for 10/15 minutes. Check the cooking by piercing them with a fork.
Once cooked, drain them well and add them to a pan with the extra virgin olive oil. Cook for a few minutes until they are slightly golden on the surface.
Finally, season with salt, pepper, and freshly chopped parsley. Serve hot as desired.
