Autumn, the season when the earth comes to life again, is the perfect time to add to our dishes earthy roots with strong aromas.

This is also the best season to find Jerusalem artichokes in the markets.

A wonderful and delicate root that is reminiscent in texture of the potato and its flavors have a slightly smoky and even nutty hue.

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Some history

The Jerusalem artichoke came to Europe from the Native Americans in North America and was particularly popular with the French. Thus it also became popular in the dishes of the natives of North African countries that were controlled by the French and are still called "sweet potato cassava". Thanks to them, he made his way to Israeli cuisine. Most of the crops in the country are grown in the Lachish region, Avraham Ben Hamo from Moshav Otzem, who has been growing Jerusalem artichokes for 15 years, told us. According to him, most of the local produce is exported to Europe and especially to Russia.

The root or rather a tuber that is more similar in shape to the ginger root has nothing to do with Jerusalem, or with artichokes, and its standard Hebrew name is sunflower tubers. The name Jerusalem is derived from a similar word: when the plant was first discovered, it was called Girasole, an Italian word for sunflower, hence the name was distorted for Jerusalem. Jerusalem artichoke is actually a variety of sunflower. The second name of the plant comes from the taste of the tuber, which is reminiscent of artichoke.

Avraham Ben Hamo, a Jerusalem artichoke grower who has been growing for 15 years (Photo: Nimrod Saunders)

When does the market arrive?

The best season to find it in the markets is from late July to late December.

His brother-in-law explains that there are two varieties in the country.

The variety with the white skin that starts the season and it has the reddish hue that ends it.

How to choose?

Once upon a time, only small roots full of soil and bumps could be found in the markets in Israel, which made it very difficult to clean and prepare in the kitchen.

Today in most markets and supermarket stores you can find relatively large and clean roots.

Try to find solid roots and with as few bumps as possible.

This will later make it easier to work in the kitchen.

Try to find the light-skinned variety that is usually smoother.

Note that the roots are solid (Photo: Nimrod Saunders)

How to save?

The roots can be kept refrigerated in the vegetable drawer for almost a month and a half.

Note before use that the roots are still solid.

If they are soft, they are not suitable for use.

Why is it also healthy?

It is rich in iron, potassium and magnesium.

Full of dietary fiber (one cup of Jerusalem artichoke provides 205 grams of fiber, which is 10% of the recommended daily intake) and is an important source of inulin - a type of starch that is broken down in the body differently from other starches and helps maintain a stable blood sugar level.

It is therefore especially recommended for diabetics.

Usually comes with earthenware (Photo: Nimrod Saunders)

how to make?

Like the potato you can cook it, fry it or bake it.

Unlike the potato, the Jerusalem artichoke can also be eaten raw or missed, and not many people know this.

In most recipes it is customary to peel it but it is certainly also possible to eat with the peel.

I like to leave the peel baked in the oven.

In any case it should be rinsed thoroughly.

Since it is a root that grows in the soil and because of its lumpy shape it usually comes with a few stalks of soil.

Rinse well, using a knife, remove the small bumps and edges if they are broken and have a dark hue.

Peel with a peeler or a knife.

I usually rinse again after peeling or soak a little in a bowl with water.

If you leave the peel, rub well with scotch tape and, if necessary, soak a little in a bowl with water in order to soften the remnants of the soil and remove them more easily.

Combinations

Jerusalem artichoke goes great in dishes with nuts, chestnuts, thyme, cream and lemon.

Most of the crops in the country are grown in the Lachish region (Photo: Nimrod Saunders)

The work corner

Try replacing the potato with a Jerusalem artichoke or half the amount in each familiar recipe and you will get a different and even more elegant dish.

The Jerusalem artichoke adds to every dish he enters a rich flavor and I do not know many people who do not fall in love with it immediately.

Jerusalem artichoke cream soup

Recipe By: Ronit Avidan-Sheinfeld, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes of work

• 60 minutes total

• Easy to prepare

• 5 diners

• vegetarian

• milky

• Soups

• vegetables

• kosher

Jerusalem artichoke soup.

Do not give up the tarragon (Photo: Nimrod Saunders)

Conversion calculator

Ingredients

• • 1 kg of Jerusalem artichoke

  • 1 large potato

  • 1 onion - peeled and cut into cubes

  • 2 cloves garlic

  • 25 grams of butter

  • 1 tablespoon olive oil

  • Salt

  • black pepper

  • Muscat Metaguz

  • ½ Sweet cream

  • 1 handful of grated parmesan

  • 100 grams of walnuts

  • Dried tarragon tops

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Preparation

How to make Jerusalem artichoke cream soup?

• 1 Peel the potatoes and Jerusalem artichokes, cut into cubes and place in a bowl with cold water.

• 2 Melt the butter with the olive oil in a saucepan and fry the onions in it.

  When the onion becomes translucent, add the garlic and stir for another minute.

• 3 Add the Jerusalem artichokes and potatoes to the pot (without water) and mix.

  Add new water until the vegetables are covered and a little more and bring to a boil.

  Season with salt and pepper, transfer to a low heat and cook under partial cover until softened.

• 4 Add 50 grams of the walnuts, cream, parmesan and nutmeg and grind to a smooth cream.

  The walnuts can be ground beforehand separately with a little of the cooking liquid and only then add to the soup for further grinding.

• 5 Chop the remaining walnuts.

  Serve in individual bowls and sprinkle over the dried tarragon leaves and walnut chips.

• 5

  version Vegan / Fur:

  Instead of butter, use a little more olive oil.

  Give up the sweet cream and parmesan or convert to half a cup of coconut cream.

Chicken soprito and Jerusalem artichoke

Recipe By: Ronit Avidan Sheinfeld, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 30 minutes work

• Two and a half hours total

• Easy to prepare

• 6 diners

• Israeli

• fleshy

• chicken

• vegetables

• Casserole dishes

• Recipes to sit

• meat

• kosher

A whole meal in a pot.

Chicken soprito and Jerusalem artichoke (Photo: Nimrod Saunders)

Conversion calculator

Ingredients

• • 1.5 kg chicken pieces (divided into shank and thigh)

  • 1 kg of peeled Jerusalem artichoke

  • 2 onions - coarsely chopped

  • 4 cloves of garlic

  • 1 teaspoon of cumin

  • 1 tablespoon coriander seeds (optional)

  • 1 tablespoon turmeric

  • Frying oil

  • 1-2 boiling cups

  • Salt

  • Ground black pepper

• To serve:

  • A handful of chopped parsley

  • 1 clove of garlic

  • 1 lemon with a nice peel (for lemon zest)

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Preparation

How do you make chicken soprito and Jerusalem artichoke?

• 1 Season the chicken pieces with salt and ground black pepper and set aside.

  In the meantime, clean the Jerusalem artichokes and peel them.

  Leave the narcissus in their entirety or if they are large, you can cut them into two or three pieces.

• 2 Heat a generous amount of oil in a pan and fry the Jerusalem artichokes whole until lightly browned.

  It is advisable to fry two or three times so as not to lower the oil temperature.

  Remove to a pan lined with absorbent paper.

• 3 In a large pot that can hold the amount of stew heat a little oil for frying.

  Fry the chicken parts on all sides - starting from the side of the skin and turning to the other side, preferably several times in order to keep the oil temperature high.

  Wait patiently until the birds get a crisp brown hue on all sides.

  Take out the prepared poultry and for the last time return all the poultry to the pot.

• 4 Lower the heat and add the onion to the poultry and continue to brown for 5-6 minutes.

  Add the garlic and stir for another minute.

• 5 Add the Jerusalem artichoke to the pot, the coriander seeds, cumin and turmeric and stir for another minute.

  Pour the water carefully - the water should reach up to half the amount of the stew and by no means cover it.

  Season with salt and pepper.

• 6 When the stew is bubbling, lower the heat and cook over a low heat, covered for about two hours (possibly more) until the chicken and attic are soft and low and the sauce is thick and rich.

  Occasionally shake the pot so that all the stew is covered with the cooking liquid.

  If necessary add a little more water but carefully - the stew does not require much liquid.

  If there is too much liquid left, open the lid and reduce it.

• 7 Before serving the soprito adjust seasoning if necessary.

  Sprinkle chopped parsley on top, grate lemon peel and clove of garlic on a fine grater.

  Leave on the fire for another 5 minutes and serve.

• 86.Add the water carefully.

  The water should reach up to half the amount of the stew and by no means cover it.

  Season with salt and pepper.

  
  
  

  7. When the stew is bubbling, close the pot with the lid, lower the heat and cook the chicken.

  
  
  

  After an hour, return the Jerusalem artichokes to the pot.

  Close the lid and shake until all the stew is covered in the cooking liquid.

  If necessary add a little more water but carefully - the stew does not require much liquid.

  
  
  

  9. Continue to cook over low heat for another hour, possibly more.

  Occasionally shake the pot.

  
  
  

  Before serving the soprito, season and sprinkle with chopped parsley, lemon zest and crushed garlic.

  Leave on the fire for another five minutes and serve.

Fresh Jerusalem artichoke salad

Recipe By: Ronit Avidan-Sheinfeld, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes of work

• Easy to prepare

• 5 diners

• Israeli

• vegan

• fur

• Salads

• vegetables

• kosher

Jerusalem artichoke salad.

It can also be eaten fresh (Photo: Nimrod Saunders)

Conversion calculator

Ingredients

• • 500 g Jerusalem artichoke - peeled and washed

  • ½ Purple onion

  • ½ Bunch of parsley

  • ½ Consumerism

  • 1 handful of mint leaves

  • 1 handful of basil leaves

  • 1 lime or half a lemon

• For the sauce:

  • ⅓ Lemon or lime spaghetti

  • ⅓ Olive oil

  • 1 clove crushed / grated garlic

  • 1 tablespoon silane / honey / natural maple

  • From salt

  • Black pepper

• To serve:

  • 100 grams of toasted almond chips in a pan with a little olive oil

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Preparation

How to make a fresh Jerusalem artichoke salad?

• 1 Cut the Jerusalem artichoke into slices lengthwise and then into matches.

  This can be done with the help of a unique peeler and place in a bowl.

• 2 Cut the purple onion in half lengthwise and then again into lengthwise strips.

  Drain the lemon: Peel the peel, cut into thin quarters and remove the seeds.

  Chop the coriander, parsley and mint and tear the basil leaves by hand.

• 3 Add the onion, herbs and lemon to the artichoke bowl.

  Mix the sauce ingredients (recommended in a clean jar), pour over the salad from the sauce as needed and mix well.

  Taste and adjust seasoning if necessary.

• 4 Sprinkle over the toasted almonds and serve.

Jerusalem artichoke in the oven

Recipe By: Ronit Avidan Sheinfeld, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 10 minutes work

• 100 minutes total

• Easy to prepare

• 6 diners

• Israeli

• vegan

• fur

• Extras

• vegetables

• kosher

Jerusalem artichoke (Photo: Nimrod Saunders)

Conversion calculator

Ingredients

• • 1 kg Jerusalem artichoke with the peel (choose beautiful)

  • 4-5 thyme branches

  • 4-5 whole garlic cloves in their skins

  • 3-4 tablespoons olive oil

  • 1 tablespoon honey (optional)

  • Coarse salt

  • Ground black pepper

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Preparation

How to make Jerusalem artichoke in the oven?

• 1 Preheat oven to 190 degrees.

• 2 Thoroughly clean the Jerusalem artichoke peel with clean Scotch tape and place in a bowl of cold water for a few minutes to get rid of excess dirt if any.

• 3 Drain the water, and add to the bowl with the clean artichokes, whole garlic cloves with their peel.

  Drizzle the olive oil generously, add honey and season with coarse salt and ground black pepper.

• Arrange the Jerusalem artichokes in a pan, sprinkle the thyme sprigs over it, cover with aluminum foil and place in the oven for an hour until softened.

• 5 Remove the aluminum foil and continue to bake in the oven for another half hour or until browned.

More toppings recipes

• Lamb stew and Jerusalem artichoke

• Chicken soprito and Jerusalem artichoke

• Jerusalem artichoke cream soup

• Gnocchi Crunch

• The perfect puree

• Baked eggplant in an Asian tahini sauce

• Crispy croquettes

• Roasted leeks in a pan

• Boost rice

• Potato Coach

• Polenta with ease

• Dolorit is stuffed all good

• Lemon spinach

• Matzah Pie (Mina)

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