Next to a regular, voluptuous artichoke or a bunch of vibrant, green asparagus, Jerusalem Artichokes don't stand much of a chance. They're not particularly beautiful, resembling a gnarly version of a fingerling potato, and they're always covered with a thin layer of dirt. Not much to look at.
But looks can deceive.
Preparation 1: I brought a handful home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt and pepper. I cooked them all the way through as I would a baked potato. Ridiculously good. Smooth, creamy texture with a rich, nutty flavor. I was not surprised to learn this vegetable is a member of the sunflower family.
Preparation 2: I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results.
Preparation 3: I'm in love. I cut some into thin rounds, fried them, and sprinkled them over an arugula salad. Delicious.
Preparation 4: I peeled and cut some into a small dice and tossed them in a salad with roasted beets and melted Brie cheese. A perfect fit.
Preparation 5: I thought I had reached perfection already, but then I tasted this soup
Jerusalem Artichoke Soup
Makes 6-8 bowls of soup
1½ pounds Jerusalem artichokes, scrubbed clean and dried
2 tablespoons extra-virgin olive oil
1 red onion, peeled and sliced
1 medium-size turnip, peeled and sliced
1 garlic clove, crushed lightly with the side of a knife
Sea salt and freshly ground pepper to taste
Small bunch fresh thyme tied with string
4-5 cups water (or vegetable stock)
1 cup heavy cream
1. Preheat the oven to 450 F. Place half of the Jerusalem artichokes on a baking sheet and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife.
2. Meanwhile, slice the rest of the Jerusalem artichokes in ½-inch thick slices. Heat a medium pot and add the remaining olive oil. Add the onion, turnip slices, and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5-10 minutes and add 4 cups of the water.
3. Cook until the Jerusalem artichokes are completely tender, 25-30 minutes. If the liquid reduces too much during this cooking time, add the remaining cup of water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning. Remove the thyme from the pot. Add the cream. Purée the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, purée only half, leaving the other half "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
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