JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES
Provided by Tara Parker-Pope
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
- Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
- To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 16 grams
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
JERUSALEM ARTICHOKE PATTIES
If you haven't tried Jerusalem Artichokes this is a good introduction to them. I love them raw in salads or stir fry - see other recipes here on Zaar. Make these tiny and serve as an appetizer with a dip
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Saute the mushrooms.
- onions and garlic in one tsp oil for 4 minutes Add artichokes& carrot saute another minute Mix egg& flour in a bowl, add hot sauce Add artichoke mixture to the bowl, stir well In a clean skillet add 2 tsp oil, heat Drop tbsp of the mixture, level them a bit, cook one side then flip and brown the other side Only takes a couple of minutes on each side- they should be golden and the batter cooked through.
Nutrition Facts : Calories 283.9, Fat 12.2, SaturatedFat 2.6, Cholesterol 186, Sodium 119.5, Carbohydrate 34.4, Fiber 4.7, Sugar 10.4, Protein 11.8
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- Roasted Jerusalem Artichokes. Roasting Jerusalem artichokes is one of the most popular ways to serve this root vegetable, as it helps to bring out the nutty flavor while still keeping the texture of the crispy skin.
- Jerusalem Artichoke Soup. In the winter months, you’ll love trying this creamy and rich soup from Simply Recipes. You’ll combine Jerusalem artichoke, onions, garlic, stock, and celery to create a warming dish that’s ideal for cold winter nights.
- Roasted Jerusalem Artichoke with Lemon Thyme. Everyday Healthy Recipes shows us how to make this simple recipe which is an ideal substitute for your regular roasted potatoes.
- Spiced Jerusalem Artichokes. This recipe from Hari Ghotra makes a great Indian side dish that will go perfectly with your favorite curry dishes. You’ll use this vegetable in the same way as you would potato in Indian cuisine.
- Roasted Jerusalem Artichoke in Teramiso and Ginger Syrup. This delicious side dish from Great British Chefs is absolutely packed with flavor. It’s a nutritious side dish that uses tofu and miso to make the thick dressing for your Jerusalem artichokes.
- Jerusalem Artichoke & Carrot Soup. Jo’s Kitchen Larder shares this delicious soup that combines the flavors of carrot with Jerusalem artichoke. Your family will love this vibrant soup, which is perfect for those cold winter evenings.
- Slow-Roasted Jerusalem Artichokes. Slow roasting this vegetable at a low temperature for a longer time will help break down the inulin in the Jerusalem artichokes and make them easier to digest.
- Jerusalem Artichoke Lentil Burgers. Your Jerusalem artichokes will take center stage with this unique Jerusalem artichoke lentil burger recipe from Full of Plants.
- Roasted Jerusalem Artichokes with Crispy Prosciutto & Walnuts. This nourishing side dish from Eating Well can be enjoyed all year round, and it makes a healthy alternative to your typical potato side dishes.
- Healthy Jerusalem Artichoke Crisps. The Healthy Tart shows us how to make this alternative to potato crisps that will offer a great way to use up any excess Jerusalem artichokes you have in the kitchen.
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