Uncle Bills Simple Jerusalem Artichokes Food
ROASTED SUNCHOKES/ JERUSALEM ARTICHOKES
I just pulled up 20 pounds of sunchokes from one plant. A knobby tubers look a lot like ginger root is in the sunflower family. Its nutty in flavor and has a nice crunch No need to peel but does need a very good scrubbing with a stiff brush. Sunchokes also contain vitamin C, phosphorus and potassium and are a very good source of iron. This tuber is very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These benefits come at a healthy price; the food can have a potent wind-producing effect. Inulin a type of carbohydrate that is a derivative of fructose. We don't have the digestive enzymes for this, and foods that we can't digest cause gas. Which is why the seeds play a role in this recipe. They are in for flavor as well as helping with the bloating and gas. It's volatile oils reacts efficiently in treating the gastro-intestinal tract. The main properties of the herb make it an effective stimulant of gastric secretion, it regulates stomach functions; it has anti-inflammatory properties for the intestines; it is a gastric and intestinal antiseptic and diuretic. The seeds help in stimulating food appetite and digestion, As it does your breath good! The seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium.
Provided by Rita1652
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Pour oil on 2 sheet pans. Place half of the drained chokes on each pan tossing to coat with oil.
- On a wet cutting board place the seeds and chop with a sharp knife. To grind and leave some whole.
- Add remaining ingredients to the seeds, toss to combine.
- Distribute the seeds mixture on the sunchokes.
- Roast for 15 minutes flip roast 15 more minutes. Or until chokes are crisp and tender inside.Just like a roasted potato.
- Garnish with additional seeds and rosemary.
UNCLE BILL'S SIMPLE JERUSALEM ARTICHOKES
I grow my own Jerusalem Artichokes and this year they grew well and are in abundance. Also very clean with small nodules on the main potato-like root.
Provided by William Uncle Bill
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scrub or peel artichokes.
- Slice each artichoke to 1/4 inch thick slices.
- In a Wok or frying pan, heat olive oil and butter on medium-high heat.
- Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.
- Stir-fry for about 4 minutes, stirring often.
- Do not overcook artichokes, they should be slightly crunchy.
- Serve immediately.
Nutrition Facts : Calories 197.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 202.6, Carbohydrate 20.7, Fiber 2, Sugar 10.9, Protein 2.5
JERUSALEM ARTICHOKE GRATIN
Jerusalem artichokes also known as Sunchokes, are awkward-looking tubers even bumpier than fresh ginger. The flavor is much like a regular artichoke, though they are not related they are sweeter and a little starchier. They taste a little smokey and retain a crispness when cooked, if not overcooked. They cook very quickly, so be careful not to turn them to mush. The recipe calls for peeling them, though I just scrub them as the tender brown skin is edible. They make a good appetizer, are good raw in salads. NOTE; Since I posted and made this recipe "Uncle Bill" Bill Anatooskin has also made the recipe. He made it for a group of about 20 people,He said they DEVOURED every morsel and looked for more. Many had never eaten Jerusalem Artichokes. He e-mailed me the changes that he made, I made some changes to when making the recipe. So I combined the changes. We hope that you enjoy the artichokes.
Provided by Barb G.
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the sunchokes and slice into 1/4 thick slices.
- In a 13-inch-x-9-inch a baking dish, add melted butter.
- Arrange the sliced chokes in casserole so that they overlap slightly.
- Sprinkle with salt, black pepper and garlic powder.
- If Using: Mix together onions & green onions; sprinkle over chokes.
- Sprinkle with Parmeasn chesse.
- Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
- Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
- The Jerusalem Artichokes should be slightly crunchy.
BUTTERED JERUSALEM ARTICHOKES
A beautiful buttery side dish filled with seasonal goodness. If you're looking for something a little different with your roast, try these roasted veggies
Provided by Tom Kerridge
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Peel and finely slice 1kg Jerusalem artichokes, adding to a bowl of water and lemon juice. Heat 75g butter in a large frying pan over a medium heat and, once foaming, add the artichokes, 1 crushed garlic clove and 3 thyme sprigs.
- Cook for 20 mins or so, adding another 75g cubed butter gradually, cube by cube, basting frequently so that the artichokes are always covered in foaming butter, until they're a rich roasted colour. Just before serving, toss with the juice 1 lemon and season to taste.
Nutrition Facts : Calories 282 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
JERUSALEM ARTICHOKES WITH ROASTED GARLIC IN A CREAMY CHEESY SAUC
Jerusalem artichokes is also known as sun chokes. This Rich Guilty pleasure is an excellent side to a baked ham, roast pork, Turkey or chicken. The sauce is garlicy and creamy. I add fennel seed to help with expelling gas as sunchokes have the same reputation as the cabbage family. ;) Yes you can sub potatoes, parsnip, turnips, or carrots.
Provided by Rita1652
Categories Artichoke
Time 2h30m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Place the sun chokes in a cold water bath while preparing the casserole.
- Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender.
- Meanwhile fry bacon till crisp in a very large frying pan.
- Remove bacon set aside. To the bacon fat in the pan add the butter and sauté the onions till translucent about 5 minutes.
- Stir in the flour to coat the onions then stir in the cream.
- Once the garlic is cool enough to handle squeeze out the cloves.
- Mash the garlic to a paste and transfer to a Cream mixture.
- Add parsley, fennel seed, rosemary and simmer.
- Add the cheeses except for 2 tablespoons of the mozzarella.
- Stir some of the sauce into the eggs then add to the mixture.
- Stir in the bacon pieces keeping 1/3 for the topping.
- Season the mixture with salt and pepper.
- Remove the sun chokes from the water and place into the sauce. Stir to coat them. (No need to dry the sun choke.).
- Place into a buttered the sides and bottom of a 9-by-13-inch baking dish.
- Top with the remaining cheese and bacon
- Bake the gratin for about 1-1 1/2 hours, until golden and bubbling. Cover loosely with foil if browning too much.
- Let cool for 20 minutes before cutting into squares and serving.
Nutrition Facts : Calories 357.9, Fat 21.5, SaturatedFat 12.5, Cholesterol 96.7, Sodium 383.6, Carbohydrate 32.9, Fiber 2.8, Sugar 15.4, Protein 11.1
LEMON SWEET BUTTER JERUSALEM ARTICHOKES(SUN CHOKES)
Boiled a little, fried a little, then smothered a little with the lemon sweet butter sauce. Serve as a side dish to pork or meat dishes with tomato base.
Provided by Montana Heart Song
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan add salt and 4 quarts of water. Bring to boil.
- Add artichokes.
- Boil five minutes.
- Drain in colandar.
- In large frying pan, add olive oil and heat.
- Add drained artichokes. Saute. Turning with spatula until sides are lightly browned.
- Take out of pan and set aside.
- Add lemon juice, butter and sugar or substitute to frying pan. Gently simmer.
- Add 1/2 cup water, stir to mix.
- Add fried artichokes. Toss to cover with lemon sweet butter sauce.
- Cook five minutes at simmer.
Nutrition Facts : Calories 220.7, Fat 18.4, SaturatedFat 8.3, Cholesterol 30.5, Sodium 489.1, Carbohydrate 13.7, Fiber 6.2, Sugar 1.2, Protein 3.9
OVEN-ROASTED JERUSALEM ARTICHOKES
Make and share this Oven-Roasted Jerusalem Artichokes recipe from Food.com.
Provided by Chuck Hughes
Categories Artichoke
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven at 350 degrees F.
- Cut the artichokes in half.
- In a bowl, mix everything together.
- Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
Nutrition Facts : Calories 89.5, Fat 10.1, SaturatedFat 1.4, Sodium 0.2
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