A winter veggie dish to put on your cooking list: Jerusalem artichoke soup. ~ by Deanna Segrave-Daly, RD
These little guys showed up in my CSA share last year and I was stumped on what to make of them.
Jerusalem artichokes, also know as sunchokes, sunroots or earth apples, are a winter tuber vegetable that look a bit like ginger root. They have a clean, fresh taste that’s a cross between an artichoke, a potato and a sunflower seed. Their season runs from October through April so now is when you may find them at a winter’s farmers’ market or even your local grocer.
When I’m in a root veggie rut during these colder months, Jerusalem artichokes are what get me out of my tastebud lull.
Nutrition wise, these guys provide a decent amount of iron, potassium, fiber, Vitamin C and some of the B vitamins. But now for some….ahem….”digestive disclosure”: Jerusalem artichokes contain inulin, a type of natural fiber, and this can cause gas and bloating in some people. I’ve hadn’t had any issues myself but if this your first time eating them, keep this in mind.
When buying, look for plump roots with a bright brown skin. Avoid any with a green like color or any that are shriveled or sprouting – much like you’d avoid when buying potatoes.
Peel them with a veggie peeler or for the smaller ones, you can use a spoon to scrape off the skin (a trick that works for ginger root too.)
You can eat them raw – shaved or thinly sliced Jerusalem artichokes are a delicious addition to salads. And they are really simple to cook. Just like a potato, they can be roasted, boiled, baked, sautéed, mashed and pureed.
Currently, my favorite way to cook with them is to make a simple Jerusalem artichoke soup, inspired by this recipe from Simply Recipes. I add a bit of milk in at the end for an extra creamy version but you could certainly keep this dish vegan by skipping the milk and using olive oil instead of butter.Print
Jerusalem Artichoke Soup
- 1 tablespoon unsalted butter
- 2 leeks, cleaned and finely chopped
- 2 garlic cloves, minced
- 2 1/2 cups peeled and chopped Jerusalem artichokes (about 8 large)
- 3 cups low sodium vegetable broth
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh thyme
- 1/2 cup lowfat milk
- Nonfat Greek yogurt
- In a large pot, melt butter over medium heat. Add leeks and sauté for 5 minutes, stirring occasionally.
- Add garlic and sauté 1 minute.
- Add Jerusalem artichokes, broth, pepper and salt; bring to a boil.
- Reduce heat to medium low, cover and cook for 40 minutes or until Jerusalem artichokes have softened, stirring occasionally.
- Mix in thyme and milk, cook for another 5 minutes.
- Remove from heat and puree with an immersion blender or in a food processor.
- Serve with a dollop of yogurt, if desired.
- Serving Size: 4-6 servings
Have you ever eaten or cooked Jerusalem artichokes or sunchokes? What winter veggie are you craving right now? Let us know – we love chatting with you via your comments!