This week’s Vegetable Recipe blog feature: Jerusalem Artichokes 

Kicking off the New Year with a unique vegetable we don’t often see in our box, the Jerusalem artichokes. 

Before I share this week’s recipes, I want to provide a few details about this vegetable for those of you who may be unfamiliar with them and experiencing them this week for the first time!

Jerusalem artichokes, also known as sunchokes, are a type of tuber that come from a variety of sunflower. With a slightly nutty, sweet flavor, they can be enjoyed raw or cooked. They have a delicate, slightly crunchy texture when raw and become tender when roasted or boiled. To store them, keep them in a cool, dark place, such as the fridge, in a paper bag or perforated container to allow air circulation. To prepare the artichokes, simply scrub the skin clean (no need to peel) and slice or chop as desired or based on the recipe details below. 
 
A friendly New Year’s reminder, looking for additional inspiration on other vegetables included in your box this week? ALL recipes from the past three years are available on the blog for reference 
Ontario Seasonal Recipes - Backed By Bees. 
 

Happy cooking! 

 

Recipes  

 

Roasted Jerusalem Artichokes & Brussels Sprouts with Warm Honey Mustard Glaze 
Created by: Natalie Seldon 

 
A delicious and easy side dish for your favourite protein.  

Ingredients: 
21oz/600g Brussels Sprouts, trimmed and halved 
12oz/350g Jerusalem artichokes, halved or quartered (scrubbed to remove any excess dirt) 
3 TBSP Olive oil 
¼ cup liquid honey 
1 ½ TBSP sherry or red wine vinegar 
¼ tsp dried chili flakes (adjust to taste) 
1 TBSP wholegrain mustard 
1 TBSP butter 
2 spring onions, thinly sliced to serve 
½ lemon, grated zest to serve 
A handful of parsley leaves, roughly chopped to serve  

 

 
Instructions: 

1. Preheat oven to 375-400F, Place Brussels sprouts and artichokes cut side down on two separate baking trays (evenly spaced apart so they are able to brown) and drizzle with olive oil. Add a little seasoning, then place in the oven for 35 minutes, or until the artichokes are tender and the vegetables are golden. If you have the kind of temperamental oven like I do, I recommend you swap the trays half way through.   

2. Meanwhile, bring the honey to a simmer in a small pan over a medium heat. Reduce heat to medium-low and cook, stirring often for a few minutes, until honey is a deep amber colour but not burnt (it will start to foam so don’t worry)

3.Remove from the heat, then add vinegar and chilli flakes and whisk until the sauce is smooth. (beware that the honey might bubble up a bit when you add the vinegar). Return the pan to a medium heat, add butter, wholegrain mustard with a pinch of salt and cook for 3-4 minutes, stirring until the glaze is glossy and slightly thickened.

4. Transfer the cooked vegetables to a large bowl or dish. Pour in the honey sauce, sprinkle over the spring onion and carefully toss to combine. (the Brussels and artichokes will be quite delicate - if you’re worried, you can always drizzle once they are in their serving dish) Before serving, top with lemon zest and parsley.

 

 

Jerusalem Artichoke & Carrot Soup 
Created by: Irena Macri 

Nothing says perfect winter meal like soup! This recipe is a fabulous fusion of two nutritious root vegetables – Jerusalem artichokes and carrots. It is a perfect light meal in itself or can be served as a dish in a two-course dinner. 
 
Ingredients: 
1 onion diced 
1 tsp ghee or butter or coconut oil 
2 slices fresh ginger diced 
3 medium Jerusalem artichokes peeled and diced 
1 large carrot peeled and diced 
2 cloves garlic diced 
Zest of 1/2 lime 
2 cups vegetable stock 
1 TBSP fish sauce Omit or replace with miso for vegetarian 
Juice of 1/2 lime 
3 TBSP coconut cream 

For garnish: 
2 TBSP olive oil 
1 small Jerusalem artichoke peeled and thinly sliced 
1/2 small carrot peeled and thinly sliced 
Zest of 1/2 lime 
 
Instructions: 
1. Add onion and ghee or coconut oil to a medium saucepan and heat over medium heat. Add the onion and sauté for 2-3 minutes until slightly softened. 

2. Add ginger and artichokes, and stir through. Add carrot, garlic, lime zest and stir through for a minute. Pour in the stock, fish sauce and lime juice. Bring to a boil, turn to medium-low and cook, covered, for 15-20 minutes, until vegetables have softened.
3. Transfer the soup to a blender or a food processor. Process until smooth, then add coconut cream and whiz a few times to combine.
4. Heat olive oil in a large frying pan over medium heat. Add artichoke and carrot slices and cook for a minute and a half on each side until slightly golden. Serve soup in bowls topped with a few carrot and artichoke slices and some freshly grated lime zest.

 

 
Roasted Chicken Breasts & Jerusalem Artichokes 
Created by: Greg Henry 
 
This is a super flavorful, easy meal. 

Ingredients: 
4 large chicken breasts bones in and skin attached 
salt and pepper 
3 TBSP olive oil 
2 lemons 
16 garlic cloves, peeled and left whole 
1 lb small uniformly sized Jerusalem artichokes, 
8 shallots, halved 
3 TBSP thyme leaves 
1 cup dry white wine 
2 TBSP unsalted butter, cut into small pieces 
1 cup small green olives, pitted  

Instructions: 
1. Preheat oven to 450 degrees F. Rub chicken breasts on all sides with 1 tablespoon of the olive oil. Then liberally season them with salt and pepper. 

2. Place chicken into a shallow sided roasting pan or jelly-roll sheet pan. Arrange the chicken in a single layer leaving as much room between each breast as possible. Set aside
3. Zest one of the lemons into long strips. Zest the other lemon with a fine grater such as a micro-plane. Keep the zests separate and set them aside. Juice both lemons into a small bowl and set it aside.
4. Combine the strips of lemon zest, whole garlic cloves, Jerusalem artichokes, halved shallots, and 2 tablespoons of the thyme leaves. Add the remaining 2 tablespoons of olive oil and season well with more salt and pepper.
5. Pour this mixture over the chicken, tossing as you go until all the chicken is well coated.
6. Roast the chicken until golden brown, about 40 minutes.
7. Carefully remove the hot chicken from the oven, and add the reserved lemon juice, wine, and olives. The pan will sizzle, so quickly scrape up any of the crusty brown bits and deglaze as well as you can with the chicken still in the pan. Scatter the diced butter cubes all around the pan.
8. Return the pan to the oven, and cook an additional 10–15 minutes until the sauce has thickened slightly.
9. Remove the chicken from the oven and transfer everything to a large serving platter. Garnish with the remaining grated lemon zest and serve hot