Jerusalem Artichokes And Shrimp Vinaigrette Food
ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
JERUSALEM ARTICHOKES AND SHRIMP VINAIGRETTE
Provided by Craig Claiborne
Categories dinner, quick, side dish
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 11
Steps:
- Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichokes should be of uniform size or the size of the smallest whole artichoke.
- Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
- While the artichokes are still warm cut them in quarter-inch thick slices. Put them in a bowl.
- Put the mustard and vinegar in a small bowl. Start beating with a wire whisk while gradually adding the oil. Beat in salt and pepper to taste.
- Add the shrimp, onion, garlic, pepper flakes and parsley to the artichokes. Pour the sauce over all and stir to blend. Serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 8 grams, TransFat 0 grams
JERUSALEM ARTICHOKE STIR FRY
This is a nice side dish for brunch. If you want more flavor add some Hoisin sauce, play with this basic recipe
Provided by Bergy
Categories Breakfast
Time 23m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Spray skillet with oil, over medium heat start to cook the mushrooms and garlic.
- When they are just beginning to cook turn up the heat add all the other ingredients and stir fry for 5 minutes.
- Serve.
Nutrition Facts : Calories 90.4, Fat 0.4, SaturatedFat 0.1, Sodium 23.3, Carbohydrate 19.6, Fiber 2.9, Sugar 9.5, Protein 4.1
JERUSALEM ARTICHOKE VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, combine Jerusalem artichokes, tarragon stems, and half of the vinegar. Add enough water to cover by about 1/2 inch. Season with salt and pepper. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 25 minutes. Drain, and place in a blender. Add just enough of the cooking liquid to puree until very smooth. Add reserved tarragon leaves, remaining vinegar, and shallots. Pulse to combine. Add either grapeseed oil or a little of the cooking liquid depending on the desired consistency.
SHRIMP AND ARTICHOKE VINAIGRETTE
Make and share this Shrimp and Artichoke Vinaigrette recipe from Food.com.
Provided by Kathy
Categories For Large Groups
Time 2h15m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl. Refrigerate a minimum of 6 hours or a maximum of 2 days.
- Drain and serve on letter leaves.
Nutrition Facts : Calories 164.6, Fat 11.9, SaturatedFat 1.6, Cholesterol 81, Sodium 426.4, Carbohydrate 6, Fiber 3.8, Sugar 0.6, Protein 9.4
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