Best 4 Jerusalem Artichokes With Parmesan Recipes
Unveil the culinary delights of Jerusalem artichokes prepared with the richness of Parmesan cheese in this comprehensive guide to an exquisite dining experience. Discover the hidden flavors and textures of this unique root vegetable as we delve into a world of culinary discoveries. From the selection of the freshest ingredients to the mastery of techniques that bring out the best of these humble yet extraordinary vegetables, this article will equip you with the knowledge and inspiration to create a dish that both tantalizes the taste buds and impresses the senses.
Check out the recipes below so you can choose the best recipe for yourself!
JERUSALEM ARTICHOKES WITH PARMESAN
Provided by Moira Hodgson
Categories easy, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Peel the artichokes and simmer in salted, boiling water until barely soft. Remove and slice.
- Arrange the slices in a buttered baking dish. Pour on the cream and sprinkle with salt and pepper, Parmesan and pieces of butter. Bake for about 20 minutes, or until lightly browned.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 349 milligrams, Sugar 11 grams, TransFat 0 grams
JERUSALEM ARTICHOKES WITH PARMESAN
If you have ever planted Jerusalem Artichokes in your garden you know they keep coming back. If you don't know what they are,they are the root of a plant that is in the sunflower family and can be eaten raw (in a salad), sauted, steamed, mashed, broiled etc. They have a nice mild taste. I find they need a little lift of flavor from something like garlic, cheese or hot sauce
Provided by Bergy
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the artichokes
- Have a pot of lightly salted water boiling.
- Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2" would be only 3 minutes).
- Dash into cold water and leave in cold water until you are ready to broil them.
- Turn on Broiler.
- Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper.
- Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through.
- They should still be crisp.
BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON
Steps:
- Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
- Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.
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
Tips:
- Choose young and firm Jerusalem artichokes. Avoid any that are bruised or have soft spots.
- Scrub the Jerusalem artichokes thoroughly with a vegetable brush to remove any dirt or debris.
- Jerusalem artichokes can be peeled, but this is not necessary. If you choose to peel them, use a sharp knife to remove the outer skin.
- Jerusalem artichokes can be cooked in a variety of ways, including boiling, roasting, frying, and grilling.
- Jerusalem artichokes have a slightly sweet and nutty flavor. They can be eaten on their own or used in a variety of dishes, such as soups, stews, salads, and casseroles.
- Jerusalem artichokes are a good source of fiber, potassium, and vitamin C.
Conclusion:
Jerusalem artichokes are a versatile and delicious vegetable that can be used in a variety of dishes. They are a good source of fiber, potassium, and vitamin C. With their slightly sweet and nutty flavor, they can be eaten on their own or used in soups, stews, salads, and casseroles. So next time you're looking for a new vegetable to try, give Jerusalem artichokes a try.
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