Lemon Sweet Butter Jerusalem Artichokessun Chokes Recipes

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ROASTED SUNCHOKES/ JERUSALEM ARTICHOKES



Roasted Sunchokes/ Jerusalem Artichokes image

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

2 tablespoons olive oil or 2 tablespoons coconut oil
3 lbs jerusalem artichokes (suncokes, Very well scrubbed sliced into 1/4 slices and rinsed again and left in water till ready to)
1/4 teaspoon cumin seed
1/4 teaspoon anise seed
1/4 teaspoon fennel seed
1/4 teaspoon caraway seed
1/4 teaspoon cardamom seed (all seeds can be used or mix and match enough to equal 1 1/4 teaspoon of seeds)
6 garlic cloves, sliced
1/2 teaspoon salt
1 teaspoon finely minced fresh rosemary
fresh cracked pepper

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.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)



Roasted Jerusalem Artichokes (or Sunchokes) image

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

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

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

BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON



Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon image

Provided by Jamie Oliver

Categories     side-dish

Time 1h

Number Of Ingredients 9

1/2 pint creme fraiche or double cream
1 lemon, juiced
2 cloves garlic, peeled and finely chopped
1 good handful fresh thyme, picked and chopped
1 to 2 handfuls grated Parmesan cheese
3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil
2 good handfuls stale bread crumbs
Salt and freshly ground black pepper
Olive oil

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.

LEMON SWEET BUTTER JERUSALEM ARTICHOKES(SUN CHOKES)



Lemon Sweet Butter Jerusalem Artichokes(Sun Chokes) image

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

2 lbs artichokes, scrubbed and cut 1/4 inch rounds
1 teaspoon salt
4 quarts water
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup butter
2 teaspoons sugar or 2 teaspoons Splenda sugar substitute, packet equivelent
1/2 cup water

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

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