Food Challenge – Jerusalem Artichokes Pan-Roasted with Winter Squash


Farmer Kim brought me my latest food challenge from his farm – Jerusalem Artichokes.  He sent about 5 pounds home with Arielle.  So we will be eating a few Jerusalem artichoke dishes over the next couple of weeks.

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The first time I had Jerusalem artichokes was last year when Farmer Kim sent some over for me to test out.  I mainly roasted them with other veggies; it was the winter of roasted vegetables in our house.  This year I am prepared  – I now have the book Roots by Diane Morgan, which has several recipes for Jerusalem artichokes that look tempting.  One popped out – Pan-roasted Jerusalem Artichokes and Butternut Squash.  It call for about 1 3/4 pounds of squash.  Well, I have a 2 small squashes from my garden that total 1 3/4 pounds – a butternut and a kabocha.  So I will use a combination of the two.

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I apologize that there are not many pictures, I got so into cooking this, I forgot to stop and take pictures.  😦

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Pan-Roasted Jerusalem Artichokes and Winter Squash

(very slightly adapted from Roots by Diane Morgan)

1 1/2 Tbsp canola oil

1 lb Jerusalem artichokes, cut into 1/2″ thick slices (from Farmer Kim)

1 3/4 lbs winter squash, peeled, halved lengthwise, seeded and cut into 2″ chunks (from the garden)

1/2 tsp Kosher salt

1 leek, white and light green part only, thinly sliced

1/4 cup maple syrup

3 Tbsp water

2 Tbsp soy sauce

1/8 tsp sesame oil

1 tsp sesame seeds, toasted

Directions

Position rack in center of the oven and preheat to 375F.

In a large ovenproof saute pan, heat the canola oil over medium-high heat.  Add the Jerusalem artichokes and squash and saute, stirring frequently, until the edges are golden brown, about 8 – 10 minutes.

Stir in the salt, transfer pan to the oven and roast the vegetables, uncovered, until fork-tender and caramelized, about 10 – 15 minutes.

Return the pan to the stove top over medium heat (REMEMBER – the pan handle is HOT!!).  Add the leek, maple syrup, water, soy sauce and sesame oil and cook, stirring frequently, until the sauce thickens to a glaze, about 8 minutes.

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Transfer to a warmed serving bowl.  Garnish with sesame seeds and serve immediately.

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Serves 4.

Categories: Butternut Squash, Kosher, Leeks, Main Dish, Recipe, Vegetarian | Tags: , | 3 Comments

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3 thoughts on “Food Challenge – Jerusalem Artichokes Pan-Roasted with Winter Squash

  1. Pingback: Food Challenge – Jerusalem Artichokes, Broccoli & Roasted Tomato Linguine « Andrea's Garden Cooking

  2. Pingback: Roasted Vegetable Scrambled Omelet (Jerusalem Artichokes, Cauliflower & Brussels Sprouts) « Andrea's Garden Cooking

  3. Pingback: Oven Roasted Jerusalem Artichoke Chips | Andrea's Garden Cooking

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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