Jerusalem Artichoke Soup with Bacon Recipe

Jerusalem Artichoke Soup

[Velouté de topinambours au bacon]

It has been a while — five years, to be exact — since we last discussed Jerusalem artichokes around here, but they do belong to my regular winter vegetable rotation so I thought I’d bring them up again.

The tubers have just started to appear and will stick around until March or April, so you can start looking for them now; you should have better luck finding them at a farmers’ market of some sort, as they are not exactly a mainstream lot. The variety that’s available in France is pink-skinned (see picture below), but you may see them wearing a beige outfit in your part of the world, and no one could blame you for being a bit envious then.

As I mentioned last time, the topinambour is a typical example of what the French call légumes oubliés, or forgotten vegetables. It’s an umbrella term that includes heirloom varieties that have gone by the wayside in favor of hardier/more productive/glossier ones, but also those vegetables our grandparents resorted to eating during World War II, despite their cattle fodder status, because the more palatable options were commandeered and rationed (see post on my grandmother’s war ration stamps). Among those, our friend the Jerusalem artichoke and its little buddy the rutabaga (a.k.a. Swede), on which our grandparents swiftly turned their back after the war, because of the memories they conjured.

But the topinambour is now back in style (that gum you like, too) and it’s a good thing, for it is a truly delicious vegetable with a distinctive artichoke-like flavor, and a creamy texture similar to that of baking potatoes.

This means they’re perfect soup material: they’ll turn to velvet when cooked in stock and blitzed with a blender, making the French word velouté a fitting descriptor for the resulting dish. I sometimes pair Jerusalem artichokes with mushrooms or apples in soups, but here I’ve decided to cook them with bacon, adding a smoky umami dimension that tickles the delicate sweetness of the tubers. A sprinkle of snipped chives for clarity, and you’ve got yourself a rustic, yet subtle soup that you can serve with long fingers of day-old, toasted baguette.

Aside from using Jerusalem artichokes in soup, I like to braise or roast them; I also mash them like potatoes and garnish the purée with chopped hazelnuts to serve with rabbit or game; I add them along with parsnips to gratin dauphinois; I use them in risotti or frittate with mushrooms and leafy greens; I add them warm to salads of mâche and walnuts… I have yet to try them raw (carpaccio-style) or fried (in chips), but I hear that works well, too.

Because it seems disingenuous to talk about Jerusalem artichokes and not broach the delicate subject of digestion, here we go: Jerusalem artichokes can be, um, difficult to process. The blame is generally placed on inulin, a type of fiber that these tubers contain, and to which most (though not all) people are sensitive, as Tamara Duker explains in more detail. This helps explain why our grandparents were so eager to banish them.

But we’ve established that Jerusalem artichokes are otherwise excellent for your taste buds and your health (see Tamara’s post again), so I’ve done a little reading and I’ve identified three tips that seem to help significantly. I readily admit that, short of conducting a comparative chemical and physiological study, they are merely suggestions of what has worked in my kitchen, but I trust that someone with more lab time on his hands will one day get to the bottom of it (sorry, a bad pun was bound to be made at some point).

The first tip, and the most important one I think, is to get the freshest Jerusalem artichokes you can — they should feel firm and tight-skinned — and to cook them within a day or two. It is counterintuitive, since they’re root vegetables and we tend to think of those as fit for long storage, but the molecular structure in all vegetables continues to evolve after they’re picked, and it seems to be the case here. So, buy them fresh, and use them fast.

Secondly, their effect is alleviated if they’re parboiled first: start them in cold water, add baking soda for good luck, bring to a simmer, then drain and toss the cooking water, before you go on with the rest of the recipe. Lastly, they seem to fare much better in combination with potatoes — something about an enzyme in the potatoes that would help break down the infamous inulin — and because the universe is cleverly designed, they happen to be a fine flavor match, too.

Do you have favorite Jerusalem artichoke recipes, or tricks of your own, to share?

Jerusalem Artichokes

Jerusalem Artichoke Soup with Bacon

- 1.2 kg (2 1/2 pounds) Jerusalem artichokes
- 1 medium floury potato (i.e. one you’d use for mashing), about 200 grams (7 ounces)
- 1/2 teaspoon baking soda
- 100 grams (3 1/2 ounces) bacon*, diced or cut into matchsticks
- 1 clove garlic, roughly chopped
- 1 liter (4 cups) vegetable or chicken stock, preferably unsalted, hot (if you don’t have quite enough stock on hand, make up for the difference using water)
- freshly ground black pepper
- a small bunch fresh chives, snipped, for garnish

Serves 4 to 6.

Peel the Jerusalem artichokes with a vegetable peeler**, placing the peeled ones in a bowl of cold water as you work, to prevent oxydation. Don’t worry about getting all the skin off; it doesn’t matter if tiny patches remain in hard-to-reach nooks. Peel the potato as well.

Rinse the Jerusalem artichokes and potato in one or two changes of water, cut them into chunks (about 3 cm or 1 inch in width) and place them in a medium saucepan. Cover with cold water, add the baking soda, and bring to a simmer over medium-high heat. As soon as the water simmers, remove from heat and reserve in the cooking water.

While the vegetables are heating up, place a soup pot over medium heat. Add the bacon and cook until browned. A minute before the bacon is entirely browned, add the garlic and cook for a minute until softened, stirring frequently to avoid coloring.

Drain the vegetables and add them to the soup pot. Pour in the hot stock, stir, and bring to a simmer. Cover and cook for 15 to 18 minutes, until the vegetables are cooked enough that a knife can be easily inserted through them, but not so much that they fall apart.

Put on an apron and purée the soup using an immersion blender. Taste and add a little salt if necessary (but bacon is already quite salty, so I find it’s unnecessary). Divide among soup plates, sprinkle with black pepper and chives, and serve.

* If you wanted to make a vegetarian approximation of the soup, you could try starting it with olive oil and flavor it with smoked paprika instead.

** Some have told me they don’t peel Jerusalem artichokes, but rather brush them clean. This certainly saves time, but the skin, however pinkish, does not look very appetizing to me, and I’d worry about finding little grey bits in the finished dish.

Cooking/baking time: 20 min

  • http://howsweet.wordpress.com/ Jessica @ How Sweet It Is

    The pink ones are so pretty. I have never had a dish like this. It looks and sounds divine.

  • http://www.herbivoracious.com/2008/05/recipe-fresh-sp.html Michael Natkin

    I’m glad to hear your thoughts on how to reduce the gassiness of Jerusalem artichokes. I’ve cooked with them before and I love the flavor, but have found them unbearably windy! I’ll have to try your ideas about how to limit the problem. By the way, did you know that Lewis and Clark’s expedition had to eat tons of them when they were stuck overwintering with the Mandan tribes? I bet it smelled great in those tents.

  • http://www.the-kitchenette.com Carter @ The Kitchenette

    I’ve never cooked with jerusalem artichokes but this soup looks AH.AMAZ.ING. And really, I’m not surprised that it looks good – it does contain bacon, after all…

  • Liz – aka Nutty Gnome

    We ended up digging up our jerusalem artichokes as none of us actually liked them very much! (and there was a major wind issue in the house!), but your soup recipe still manages to look appetising! :)

  • http://lacaffettierarosa.wordpress.com caffettiera

    add baking soda for good luck
    LOL … i always do that too!

    Personally I never had any problem with this particular vegetable.

    The way I like them most is raw: the ones I could find in Italy had a fantastic snappy consistency, which I loved in salad (beware, they tend to get brown once cut). They were not hard at all so there was no need to slice them particularly thin. I could chew kiloes of them, if only they were kind enough to self-peel…

    Does anybody know if they are common in Germany, where I live now, and what their name is? Thanks!

  • http://www.lemontart.typepad.com/ Tami

    I too am a huge fan of the jerusalum artichoke/sunchoke. I find it incredibly complex, nutty, so interesting. Not everyone shares this enthusiasm but I think soup is a good way to win them over. I like to drizzle nut oil on mine.

  • Marc

    I am laughing out loud! Have received Jerusalem Artichokes in our CSA Veggie box for the past two weeks and, while they are delicious (roasted in our case), we have quite literally been avoiding them week 2 both for lack of a recipe and the obvious after effects. So, we will try your methods and your soup and see how it goes. And thanks so much for your brilliant blog!

  • http://acquavivascorre.blogspot.com acquaviva

    Try your Jerusalem artichokes without cooking them… You can peel and slice them in thin slices and dip them in a creamy warm sauce of garlic and anchovies (Italiansyle “bagnacauda”)…

  • http://beyondthewindow.wordpress.com beyond

    caffettiera: in German it’s almost like the french: der Topinambur.

    i have always been intrigued by jerusalem artichokes, they are sold at farmer’s markets here, but i have never made them, mainly because of what it does to the digestive system. this does look extremely yummy, though.

  • Mrs Redboots

    I love “fartichokes” as my family calls them (due to the side effects), and hadn’t had them for years until I found them in the farmers’ market a couple of years ago; we have a new farmers’ market now, much nearer home, and I’m hoping they will soon feature there. They do not seem to have quite such bad effects on my digestion as they did thirty years ago!

    Swedes, on the other hand, never went away and are a staple vegetable here – delicious mashed with crème fraîche and black pepper, although even nicer if you cook it with a couple of chopped carrots.

  • Sarah

    I just made soup with Jerusalem artichokes this weekend! It came out well, but I wish I had your recipe. My fiance wrote about the sustainability and health benefits of Jerusalem artichokes today on his blog, too.

  • http://the-vole.blogspot.com heather ehli

    Love that you include ‘put on an apron’ in the recipe just before using the immersion blender. :-)
    The colour of the soup is just perfect for an earthy soup. I might try this one soon. Thank you.

  • http://www.cleacuisine.fr Clea

    J’adore faire des soupes de topinambours avec du tofu fumé. Un peu comme pour le bacon, c’est le goûte fumé qui va super bien !

  • http://myfabulousrecipes.blogspot.com Sook

    I’ve never tried Jerusalem Artichoke before and your soup makes me want to try it! It looks wonderful.

  • http://basiceating.blogspot.com Jeremy

    I’m the fiance mentioned above, and here is my recipe, which I call “Wailing Wall Stew” (Jerusalem, get it?):

    This is my take on a classic – potato and leek soup. The Jerusalem artichokes add an indelible artichoke flavor, and leaving the skins on leads to little flecks of color reminiscent of the texture of stone, as you might find at the Wailing Wall in Jerusalem. You will need:

    1 Tablespoon of butter and 1 of oil
    6 medium or 4 large leeks, chopped
    1 lb. medium new potatoes (about 4), sliced
    1 lb. Jerusalem artichokes, cut in half
    4 cups stock, or 4 cups water with one vegetable bouillon cube
    Salt and pepper to taste

    Sautee the leeks in the butter and oil for 15-20 minutes, until they are quite soft and beginning to brown. Add the stock, potatoes, and Jerusalem artichokes and bring to a boil. Simmer for another twenty minutes or so, until the potatoes are soft and the Jerusalem artichokes are practically mush. Using an immersion blender, puree everything until you get a fairly smooth texture. Serve with salt and pepper to taste.

  • http://www.theteachercooks.com The Teacher Cooks

    Have never cooked artichokes. Must use your post in my class as a resource now that we are into our Fruit and Vegetable unit. Great information. Thanks

  • http://www.houseboateats.com Talley

    I love Jerusalem artichokes! When they’re around in the markets we have them all the time, usually just cut up and roasted with some oil and salt, pepper and raw minced garlic at the end. I’ve never made a soup with them. Thanks for this recipe.

  • http://www.whatareyoufeedingyourkidsthesedays.com Gaelle@whatareyoufeedingyourkidsthesedays.com

    Oh yes, I can hear my grand-parents (and parents) talking about all the Topinambours and Rutabaga they ate during/after WWII. As a result, I never ate them while in France… but now that I am in the US, I have seen them a few times. I’ll definitively try your soup… and, since it has bacon on it, I am sure that my husband and kids will love it as well!

  • http://www.wearenotmartha.com Sues

    This is the perfect use for artichokes!! And the bacon doesn’t hurt either :)

  • http://www.tobiascooks.com tobias cooks!

    Delicious soup. Do you have any experience with frozen artichokes? that might save a lot of work.

  • http://mhbakeoff.blogspot.com Maria

    Yay, Camper van Beethoven, right?
    I haven’t seen “sunchokes” in my market here for a long time, but I remember eating a lot when they became trendy in the 80s. I don’t remember the aftereffects, though–maybe I have an iron constitution…

  • andrea Geary

    Enjoyed your blog before, but with the sneaky Twin Peaks reference, now it’s love for sure!

  • http://www.areweinparisyet.blogspot.com Shelli

    I’ve never tried these, not knowing what to do with them, but I love making vegetable soups and I’ve seen them in the Marché Richard Lenoir, so will try this soon.

    Speaking of forgotten vegetables, a friend bought a quiche the other day that included crosnes, something I’d heard of but never tasted. It was really good! The magret also included didn’t hurt.

  • Maureen

    What changes would you make to this recipe to pair Jerusalem artichokes with apples? The combination sounds intriguing and I would love to try out that veggie soup variant.

  • http://musebookreviews.blogspot.com Jena

    I was given a whole bucket of sunchokes–it’s been a couple of weeks. My kitten thinks they’re an abundance of new toys, but I’ve been trying to figure out how to cook them. Thanks for the warning about gassy issues; at least I’ll be prepared for it.

  • Barbara

    I’ll be up front and admit I’ve never cooked with Jerusalem artichokes. Globe artichokes, yes. Most often steamed or stuffed like everyone else. And more recently, fried artichoke hearts which I did a post on a while back.
    After reading your post- I may have to try the soup- it looks delicious.
    Really informative, interesting post. (And funny comments!)

  • http://www.halfacup.com LeeAnn

    Thank you for the Jerusalem Artichoke Soup recipe. Last winter I made a Jerusalem Artichoke Risotto (a recipe of Gordon Ramsay), which is divine and I have been looking for another good recipe to try with these tubers. I am going to head to the neighborhood produce market this weekend and try out this recipe. Do you think it would be okay sans bacon? Thanks!

  • http://blog.verte-adelie.com Adélie

    I tried that recipe last year, with leek and roasted nuts, and found it delicious.

  • http://dinnersanddreams.blogspot.com Dinners & Dreams

    My mother often made beef and jerusalem artichoke stew. Delectable! I have yet to try it in a soup!

    Nisrine

  • amy

    wow! I am shocked. I have never encountered that particular problem with Jerusalem artichokes, but eggplant? Oh my, my kids still do not know how to deal with them, because I have never been able to deal with them….

  • http://musebookreviews.blogspot.com Jena

    All right, I tried this recipe. I’m not sure why, but 2.5 lb. of sunchokes was way more than would fit in a medium saucepan (maybe they were drying out?). I used some of the turkey stock I made after (Canadian) Thanksgiving this year and two Yukon gold potatoes, and I wish I’d added onions with the garlic (three cloves), because we found our final product to be a little bland. Husband thinks we should add ham next time; the soup’s consistency reminded me a bit of split pea soup.

    Waiting to see how our digestive systems react to the sunchokes…

  • Ginevra

    That Twin Peaks reference made my day. Thanks, Clotilde. (The soup looks delicious as well!)

  • http://onepot.wordpress.com Onepot @ http://onepot.wordpress.com

    Off to search for these tomorrow… I feel like I’ve really been missing out in the tuber department. Thanks, LeeAnn, for the risotto idea.

  • Bonnie

    My Pennsylvania Dutch grandmother used to make delicious pickles out of Jerusalem artichokes. I think it was a pretty simple recipe and I think she left the skins on. That was the only way we ever ate them and I was little but I don’t remember any ‘ramifications’…

  • http://unfiloderbacipollina.blogspot.com Elvira

    Hi,Clotilde, I discovered the jerusalem articholes and their curious name :) some month ago, and I loved.
    Here is the link to the only recipe I published about them, hoping to find them again, in the South of Italy is non so simple (there is also the english version of the recipe).

  • Ryan

    Jerusalem artichokes are nether artichokes, nor from Jerusalem. Discuss.

  • http://chocolateandzucchini.com clotilde

    Michael – Thanks for the anthropological reference — fascinating!

    Liz – Oh, yes, and I hear the Jerusalem artichoke plant is pretty hardy and can take over your garden if you don’t watch it.

    Caffetteria, Tami, Acquaviva, Sarah, Jeremy, Clea, Talley, Adélie, Nisrine, Bonnie, Elvira – These are lovely suggestions, thanks.

    Tobias – I should note that Jerusalem artichokes are not at all the same as artichokes, and I’ve never seen them sold frozen — have you?

    Shelli – Yes, crosne is another one! They look so much like fat catterpillars, though, that my sister and I were a bit turned off by them when my mother cooked them once, years and years ago. They’re a bit of a pain to peel, too.

    Andrea and Ginevra – Glad you caught it! :)

    Maureen – I start with a base of sliced onions, then add cubed baking apples and the blanched Jerusalem artichokes (about 4 times more artichokes than apples in weight) along with the stock, cook for about the same time as here, and then purée the soup.

    LeeAnn – The recipe includes a suggestion to make the soup without bacon.

    Jena – I guess we all have a different idea of what a medium saucepan is, but the idea is to place them in a saucepan large enough to accommodate the vegetables. I’m surprised it turned out bland, though. I wonder if two yukon gold potatoes wasn’t too much potato? The recipe calls for 1 medium, about 7 ounces, and too much potato could overwhelm the Jerusalem artichokes. Did you use the bacon as well? In any case, I hope the after-effects weren’t too bad. :)

    Ryan – It does make a lot more sense in French, doesn’t it, to have a special word for it? :)

  • http://duodishes.com The Duo Dishes

    This is the first time seeing one of these artichokes, and neither one of us has cooked with them before. Your tips may be helpful.

  • http://valeriepondering.blogspot.com Valerie M.

    I’ve never even heard of them before. I love learning about new foods. Thanks for all the info.

  • http://trattoriascorpacciata.blogspot.com/ seth

    i have a love/hate relationship with them. i love eating them, i hate the morning after… but this comment is just an excuse to mention your NPR interview this morning. ‘Twas wonderful.

  • http://niallniallorangepeel.blogspot.com/ Niall

    My mother (a doctor) has always advised against cooking vegies in bicarb soda, as according to her, while it helps them keep their colour, it actually leaches out the vitamins. I’m not sure if it would have the same effect on a root vegetable that you’re only parboiling, but it may be worth looking into.
    Niall

  • Bonnie

    Re:légumes oubliés
    The topinambours remind me of crosne (Chinese artichoke) that was introduced to France from Japan in the late 1800s.
    I’ve rarely seen them in Paris, even at some of the better primeurs. I bought them once and found them so difficult to “peel” since they were only a little larger than a thumb nail. I parboiled them, rubbed them in a towel to shed the skin and then sauteed them in butter with a squeeze of lemon—delicious…but not worth all the effort—or price!

  • http://www.theappetiteoflife.wordpress.com Rebecca

    Yum, I can’t wait to get my hands on some Jerusalem Artichokes!

  • http://www.ztastylife.com/ amelia

    these little spuds are tricky to peel, but worth the effort. I bet the soup brings out all their earthy rich flavor.

  • Joseph

    In the late 80’ early 90’s I was working in La Rochelle. La Rochelle has a great daily market that spills out on to the surrounding streets on Wednesdays and Saturdays. Every year I was there I made Thanksgiving dinner for friends and co-workers. I had to make the dinner Saturday after Thanksgiving because I could never convince my employer to give me Thursday off. One year on my way to pick up the dinde I had ordered from the market’s game stand I came across an old man on one of the side streets with two scrawny chickens and a box of topinambours. I immediately snatched up the entire box, growing up in Berkeley CA I was familiar with this tasty treat. The farmer was shocked but happy to sell me all his tubers. He explained to me that young people didn’t buy the tuber because they were unfamiliar with it and old people had bad memories from the war. He talked about foraging for them during the war and developing a love for their taste. That year I made a soup with the topinambours, leeks, potatoes and chicken stock; I didn’t think of adding bacon. I now have a weekend home in NY’s Catskills and grow my own sunchokes. About 15% are pink/purple. I can’t detect any difference in taste. I think I’ll dig up some this weekend and make your soup.

  • http://onceuponathyme.wordpress.com/ Andy

    I’ve never cooked before with Jerusalem artichokes before so it’s a nice suprise that in one day I saw both this post and myfrenchkitchen’s ‘Baked topinambours with thyme’ located http://myfrenchkitchen.wordpress.com/2009/11/01/baked-topinambours-with-thymetopinambours-aux-thym/.

    I think I’ll try making both! Great photo too!

    Andy

  • Sarah

    I grew up in North Carolina, and my mother pickles Jerusalem artichokes along with thinly sliced onions in a sweet and spicy brine similar to that of bread-and-butter pickles. They’re one of my favorite pickles — very crisp, a bit nutty, and delicious paired with a mild cheese.

  • http://www.tallcloverfarm.com tom | tall clover farm

    Sunchokes as I’ve also heard them called are prolific in the garden, so I’m always looking for a new way to prepare the little tubers. How did I miss making soup out of them? Thanks for this fine recipe,so perfect for a cool autumn day.

  • http://www.feldhofer.com/felix felix

    thanks for pointing out this vegetable, it’s delicious and i probably wouldn’t have noticed it otherwise.
    i cut it to gnocchi-sized pieces, first cooked them in salted water for 15 minutes and then shortly fried them in butter, with a little sugar, to make it caramelize.

  • Shannon

    Just tried this delicious recipe with “topinambours” that I purchased this morning at the legendary farmer’s market in Versailles. Add a parsnip for even greater depth in flavor! Serve with warm fig bread for a simple, yet perfect autumn meal.

  • http://www.stoner-food.blogspot.com The Stoner Gourmand

    I have a wonderful memory of traveling through Catalunya in December and staying with a generous and extremely sustainable gardener. We helped him to harvest his jerusalem artichokes and ate them in a delicious vegetable stew.

  • http://sassysundry.wordpress.com Sassy Sundry

    Twin Peaks and soup. Two of my favorite things. Yum!

    Thank you for all your wonderful recipes. You’ve wowed my friends.

  • Jeannette Leduc

    If you want a bacon like taste but not use bacon, add some red dulse. I use it all the time to make great tasting vegetarian green split pea soup. Some friends have said they do notice use the lack of ham in my pea soup when I use dulse.

  • http://danslacuisinedevalerie.blogs.marieclaireidees.com/ Val

    Hello Clothilde and thanks for the good advise on how to avoid the side effects. I will definitelly try this next time. I made a delicious soup this WE and it will be posted on my blog tomorrow but even though it was very comforting and perfect when I ate it…I must admit I’ve had a rough 24 hours since then :) Maybe the quantity I ate was too much? Anyway, I’ll freeze the remainder and keep it for all along the winter I think!
    Thanks for the good recipes on your blog and looking forward to meeting you some time if you come to Lyon!

  • Shara

    The first and only time I have ever eaten Jerusalem Artichoke Soup was two weeks after the birth of my first baby. My Mum was staying to look after us and she prepared the soup for lunch with an onion tart. It was all delicious but… that night I was quite windy and my poor baby screamed and writhed with tummy pains for hours. My Mum sat up with her for half the night, she felt so guilty. It seems the effect is transferred through breast milk! A warning to all you nursing mothers. Dont think I will be able to bring myself to eat it again.

  • Elise

    love, love, LOVE the taste of Jerusalem artichokes, but had pretty much given up eating them because of the side effects. Will have to try this technique. We have them growing in my parents’ yard…that is, if my father hasn’t decided to do away with the plants since no one can eat them comfortably! Will have to make sure they’re still safely in the ground when I’m home for Thanksgiving.

  • Lies Spaink

    Peeling is not easy indeed, but if the ingredient has to be cut up in cubes (or slices) I always cut them first, and afterwards remove the skin. Works faster!

  • yvonne

    Inuline is what you call a prebiotic. It helps your intestine bacteria to grow in a comfortable environment.
    So inuline is not infamous, on the contrary it is very healthy!

    thanks for your wonderful blog.
    Yvonne

  • hulya

    Speaking of sunchokes, we have many ways of using them in my country (Turkey). We have a vast variety of olive oil dishes and sunchokes are one of the many vegetables we cook that way. It has a base that apply for all the olive oil cooked vegetables. First chop some onions (a medium one will be fine) and stir fry them in two tablespoons of good quality olive oil. If you like add half a minced carrot and keep stirring until the onions become transparent. Since you have this base you can cook lots of vegetables adding to it. For the sunchokes, as you agree as well, a big potatoes, peeled and cubed goes well with. Wash, scrub and peel the sunchokes (about a kilo), divide them into “cube like” pieces. Cube the potatoes and add them all to the pot with the addition of a glass of hot water. Add salt to your like and be sure to add a teaspoon full of sugar. Bring to boil and cook on low heat for 40 minutes. (since they played with the genes of whatever we eat, every vegetable has different cooking times then before. I live half the year in Istanbul and half the year in Montreal and for ex. while potatoes cooks quicker in Montreal, cauliflower cooks quicker in Istanbul!) Anyway, so check the cooking state of them after half hours, you don’t want them mashed. When they are cooked, chop half a bunch of dill, sprinkle it all over, add two more table spoons virgin olive oil and let it cool in the pot. When its at room temperature its time to eat. You can keep the rest in the fridge, but always bring to room temperature before you eat.
    İmportant note: I always steal a little from fats, oils and sugars, so I have to tell that it’s gonna taste better with a little more of oil!
    Another and more simpler way of consuming sunchokes is just wash and rub them, don’t peel(about half a kilo). Slice them thinly. In a big cup mix together a glass of water, one lemons juice, half a glass red wine vinegar, one full teaspoons of each salt and sugar. Mix the sunchoke slices with this blend, cover and let stand in the refrigerator for an hour. Drain and eat as a delicious, healthy snack. Bon apetite!

  • Leo

    hi clotilde

    i just made this soup using leftover turkey stock from thanksgiving. me and my girlfriend loved it — it was our first time having jerusalem artichokes too.

    thank you for this great recipe!

    • http://chocolateandzucchini.com clotilde

      Happy to hear it, Leo, thanks for writing!

  • Jerry Rogers

    Just out of interest, Jerusalem artichokes are now illegal in Spain- apparently they are an “exotic invasive species” and their cultivation, transport,sale and storage, alive or dead (!) is now prohibited throughout Spain. This is in Royal Decree 1628/2011 of 14 Nov 2011.
    Is it only Spain?

Get the newsletter

Receive a free monthly email with a digest of recent entries, plus exclusive inspiration and special announcements. You can also choose to be notified of every new post.