Jerusalem Artichokes

Lemon-Caramelized Jerusalem Artichokes

One last Jerusalem artichoke recipe until next winter’s harvest.  It always amazes me how well these root vegetables last when they are cleaned and stored in a refrigerator.


I have roasted the Jerusalem artichokes several ways, but the approach here was a new one that I am very pleased with. Before roasting, the Jerusalem artichokes were soaked in water with lemon juice for 45 minutes to an hour.

After halving and a quick toss with olive oil, salt and pepper, they get roasted for half an hour or so.  You end up with beautifully caramelized treats.

Lemon-Caramelized Jerusalem Artichokes

1 lb Jerusalem artichokes, scrubbed clean (from the garden)

2 tsp lemon juice

2 Tbsp olive oil

Kosher salt & freshly ground black pepper, to taste


Place the Jerusalem artichokes in a large bowl or pot and cover with cold water.  Add the lemon juice. Let soak for 45 minutes – 1 hour.

Heat the oven to 350F.

Remove the Jerusalem artichokes from the water. Trim any rough spots and cut each in half lengthwise.

Place the Jerusalem artichoke halves in a large bowl and toss with the oil, salt and pepper to coat well.

Pour the contents of the bowl onto baking sheets and turn the halves cut-side down (do not crowd them).

Place int he oven and roast for 45 – 50 minutes. Let cool for a couple of minutes, remove with a spatula and serve. Enjoy!

Serves 3 – 4 as a side dish.

Categories: Jerusalem Artichokes, Kosher, Recipe, Vegetarian | 5 Comments

Creamy Sunchoke & Asparagus Soup

After many nights of heavy Passover foods, I was craving soup. Plus, I had stopped at one of our local orchards on my drive home from a client meeting and picked up some just-picked asparagus. Asparagus and my Jerusalem artichokes…a happy combo!

The soup looks rich and tastes rich, but is so light and healthy! Perfection!

Creamy Sunchoke and Asparagus Soup

Very slightly adapted from

1 pound fresh asparagus (from T.S. Smith & Sons)

1 large white potato, peeled and cut into 1/2″ dice ~ 1 1/2 cups diced potato

1/2 pound Jerusalem artichokes, peeled and cut into 1/2″ dice (from the garden)

2 large shallots, peeled and sliced

1/4 tsp Kosher salt

2 tablespoons high quality extra virgin olive oil, plus more for drizzling

3 cups chicken stock 


Slice off the tips of the asparagus about 1 – 1 1/2 inches long and reserve. Trim the woody ends and discard. Cut the remaining spears into 1″ pieces and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the shallots and salt. Cook until the shallots soften and become translucent – do not brown the shallots.

Add the asparagus, potato and Jerusalem artichokes to the shallots. Add stock, cover and bring just to a boil. Turn down the heat to simmer and cook for 20 minutes until vegetables are tender.

Meanwhile, in a small saucepan, bring a cup of water to a boil. Prepare an ice bath by adding 1 cup of ice and 1 cup water into a bowl and set aside.

Add the asparagus tips to the boiling water and cook for 1-2 minutes until just tender. Use a slotted spoon or spider to transfer the asparagus tips from the boiling water to the ice bath to shock them and stop the cooking. Set aside until ready to serve.

When the vegetables are tender, use an immersion blender and puree until smooth. Season as necessary with the kosher salt and pepper.

To serve, ladle the soup into bowls and swirl a teaspoon of olive oil over each bowl. Divide the asparagus tips among the bowls and float them in the soup. Enjoy!

Serves 4.


Categories: Asparagus, Jerusalem Artichokes, Kosher, Passover, Recipe, Soup, Vegetarian | Tags: | 1 Comment

Lemon-roasted Jerusalem Artichokes and Potatoes

Although I did a lot of cooking and baking for our Passover Seder, only one ingredient came from my garden (other than my dried herbs) –  my good ole Jerusalem artichokes.

Roasted with some baby yukon potatoes and lemon, it made a really tasty side dish.

I decided to go with roasted vegetables since I already was making a zucchini carrot kugel, so I did not need a second kugel.

This is a large recipe, makes enough for 12, but you can scale it down easily.

Lemon-roasted Jerusalem Artichokes and Potatoes

Adapted from Nigel Slater

3 lbs Jerusalem artichokes, cut into chunks (from the garden)

2.5 lbs baby yukon potatoes, halved or quartered, depending on their size

2 lemons

4 Tbsp olive oil

Kosher salt and freshly ground black pepper


Steam the Jerusalem artichokes and potatoes for about 10 minutes until tender.

While the roots are steaming heat the oven to 400F. Pour about 2 Tbsp of olive oil into each of 2 roasting pans and heat them in the oven.

Drain the vegetables and divide between the two roasting pans. Cut the lemons in half and squeeze the juice  over the veg then toss the vegetables to coat them the oil and lemon juice. Season with salt and pepper.

Roast for about 40 minutes til golden and slightly crunchy (I like to cook them longer to get them really crisp).

Serve and enjoy!

 Serves 10-12

Categories: Jerusalem Artichokes, Jewish Holiday, Kosher, Passover, Recipe, Vegetarian | Tags: | 1 Comment

Roasted Jerusalem Artichokes, Sweet Potatoes, Brussels Sprouts and Broccoli

The Jerusalem artichokes from my garden met some friends…

They decided to all be roasted together,

And then bake together with some eggs in order to provide us with a delicious meal.

We love roasted Jerusalem artichokes and other vegetables. It is such a versatile method of cooking them, there are so many ways to use roasted vegetables:

The key to roasting vegetables is to cook vegetables with similar cooking times together.  So here we grouped the root vegetables and the cole crops on separate baking sheets. THe other key is to only have a single layer of vegetables, don’t overload the baking sheets.

Roasted Jerusalem Artichokes, Sweet Potatoes, Brussels Sprouts and Broccoli

1 lb Jerusalem artichokes, well scrubbed (from the garden)

2 large sweet potatoes (I used 1 purple and 1 orange sweet potato)

1 lb Brussels sprouts

1 large head of broccoli

2 Tbsp olive oil

Kosher salt and freshly ground black pepper

6 eggs (from Farmer Kim)


Heat the oven to 425F.

Chop the Jerusalem artichokes and sweet potatoes into 1/2 – 3/4 inch pieces. Toss with 1 Tbsp oil, salt and pepper.

Spread on a baking sheet in a single layer and cook until the outside is crisp and the inside is tender, tossing every 15 minutes (about 45 minutes).

Meanwhile, trim and halve the Brussels sprouts and cut the broccoli into small heads and cut the stem into 3/4 inch pieces.

Spread in a single layer on a baking sheet. Add to the oven and cook until crisp and cooked through, also in 15 minute intervals (about 30 minutes).

Reduce the oven to 350F.

Mix all the roasted vegetables in a large casserole dish.

Make 6 slight indentations in the vegetables and crack an egg into each indent.

Bake until the eggs are cooked through, time for this will vary between 7 minutes and 30 minutes, so you have to keep a watch on them.  Serve and enjoy!

Serves 4 – 6.


Categories: Broccoli, Jerusalem Artichokes, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | 1 Comment

Jerusalem Artichokes and Kale

This tastes way more exciting than it sounds. It actually is a great side dish. And, unlike most Jerusalem artichoke dishes, it was quick to make – 25 minutes start to finish.Start with well cleaned Jerusalem artichokes, like the ones from my garden.  Oh, did I tell you all that I actually sold 35 pounds of Jerusalem artichokes to a farm market?  I am so excited about it! It is one thing to grow enough to give away your extra, it is a whole other level when there is so much you can actually sell some and still have plenty left over to use and still give some away.IMG_2649I made this for 2 but you can easily double or otherwise multiply the recipe for more servings.

Jerusalem Artichokes and Kale

tablespoons olive oil, divided

pounds small Jerusalem artichokes, scrubbed, quartered (from the garden)

Kosher salt and freshly ground black pepper

1 clove garlic, sliced

1 small bunch kale, stemmed and torn into bite-sized pieces (from Highland Orchards)


Season the Jerusalem artichokes generously with salt and pepper.  Heat 1 Tbsp oil in a large skillet that has a lid (I prefer cast iron) over medium-high heat. Add the Jerusalem artichokes and 1 Tbsp water. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, about 8–10 minutes.Remove the lid and cook, stirring occasionally, until the water is evaporated and Jerusalem artichokes begin to brown and crisp, about 8 minutes longer. Remove the Jerusalem artichokes and set aside.Add the other Tbsp of oil to the skillet and return to medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.Add the kale, season with salt, and toss until just starting to wilt.  Cover for about 30 seconds.Toss the kale and Jerusalem artichokes, serve and enjoy!Serves 2.






Categories: Jerusalem Artichokes, Kale, Kosher, Recipe | 6 Comments

Roasted Winter Vegetable Strata (Jerusalem Artichokes, Brussels Sprouts & Spinach)

My search for new uses for my Jerusalem artichokes led me to an unexpected place today. I had fully planned on making a roasted vegetable and pasta dinner, but then I spied a half loaf of a hearty whole wheat bread I had made sitting on the counter.

As you can see, it was a nice crusty loaf. So my mind turned to making a strata. It has probably been 20 years since I made a strata, but…why not try. So I searched through various recipes and decided on approximate ratios I would use for bread to milk, eggs, and cheese.

So, in addition to my bread and the Jerusalem artichokes from my garden, 

I had brussels sprouts and eggs from Highland Orchards, organic milk from Trickling Springs Farm, and and some organic spinach and extra sharp cheddar cheese. All flavors that would come together well in my strata.

It was delicious if I do say so myself!

I almost liked it even better as a cold leftover the next day for lunch.

Roasted Winter Vegetable Strata (Jerusalem Artichokes, Brussels Sprouts & Spinach) 

1/2 lb Jerusalem artichokes, sliced 1/4″ thick (from the garden)

1/2 lb Brussels sprouts, sliced 1/4″ thick (from Highland Orchards)

4 – 5 cups baby spinach

1 Tbsp olive oil

Kosher salt and freshly ground black pepper, to taste

4 – 5 cups hearty bread, cubed (from my kitchen)

1 1/4 cups milk (from Trickling Springs Farm)

4 eggs, beaten (from Highland Orchards)

6 oz extra sharp cheddar cheese, grated


Heat the oven to 425F.

In a large bowl, toss the Jerusalem artichokes and Brussels sprouts with the oil, salt and pepper. Spread on a baking sheet. Roast for 30 minutes, stirring after 15 minutes.

Toss the spinach in the same bowl that the other vegetables were in to coalt lightly with the remaining oil and seasoning. Add the spinach and roast for another 5 minutes.

Remove from the oven and let cool. Reduce oven to 350F.

In a small bowl, mix together the eggs and milk.

Coat a 3 qt casserole with cooking spray.

Mix together the bread, cheese and roasted vegetables and turn out into the casserole dish.

Pour the milk and eggs over the bread mixture and press it dow slightly to soak the topmost pieces of bread.

Bake for 50 – 60 minutes, until the casserole has set.

Serve and enjoy!

Serves 4.

Categories: Breakfast, Jerusalem Artichokes, Kosher, Main Dish, Recipe, Spinach | Tags: , | 1 Comment

Roasted Butternut Squash, Jerusalem Artichoke and Kale…with Eggs (of course!)

A “from my garden” post in the middle of winter!!! Tonight’s dinner was a combination of my newly harvested Jerusalem artichokes and the last of my butternut squash with Farmer Kim’s eggs.

I harvested an amazing crop of Jerusalem artichokes Big, beautiful tubers that you will be seeing much of over the next few weeks.

One of the best ways to cook them is a simple roasting with olive oil, salt and pepper. So I used that for all the vegetables. I am always amazed at how many roasted vegetables we will eat. It is hard to resist the sweet flavor and crisp-soft texture that roasting brings out.

Comfort food…another happy meal.

RoastedButternut Squash, Jerusalem Artichokes, Kale and Eggs

½ Butternut squash (from the garden), peeled and chopped

½ – 3/4 lb Jerusalem artichokes (from the garden), scrubbed and chopped

1-2 Leeks, sliced ½” thick

2 1/2 Tbsp Olive oil, separated

Kosher salt & freshly ground pepper to taste

1 bunch Kale, stems removed and leaves torn

4-6 eggs, from Farmer Kim


Preheat the oven to 400F.

Toss the butternut squash, leeks and Jerusalem artichokes with 1 Tbsp oil and season with salt and pepper. Spread in a single layer on a rimmed baking sheet.

Roast for 45 minutes, stirring and turning the vegetables every 15 minutes.

Meanwhile, toss the kale with 1/2 Tbsp of oil, a little salt and pepper. Spread in a single layer on a second rimmed baking sheet.

Add the the oven for the final 15 minutes of roasting the root vegetables.

Mix all the cooked vegetables together.

Heat the final Tbsp of oil in a skillet over medium high heat.  Cook the eggs (in batches if necessary) either sunny-side up or over easy (until the yolks are just cooked, but still soft and runny).

To serve – place the vegetables on each plate and top with 1 or 2 eggs. Enjoy!

Serves 2 – 4.

Categories: Butternut Squash, Jerusalem Artichokes, Kale, Kosher, Leeks, Main Dish, Recipe, Vegetarian | 2 Comments

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