Autumn is the season when everything begins to come to life in the soil, but while some of the crops are still waiting for the heavy rains, the Jerusalem artichoke is already here - and in all its glory.
Once upon a time, Jerusalem artichoke was known to a few, perhaps only to Moroccans, as "sweet potato cassava."
Moroccan cuisine is crazy about this root, and it was the Moroccans who introduced it to Israeli cuisine.
My grandmother, for example, would go out to the woods after Rosh Hashanah, to look for the same cassava sweet potato.
She loved to gather and grow everything she could on her own, and she would recognize the Jerusalem artichoke by the yellow flowers.
We would walk in the woods near the house and she would point to a certain place and say "where the Casbian grew up".
After peeling the Jerusalem artichoke, Grandma would bury the peels in the ground, in the same permanent place, as if returning to nature what she had not used, and he, nature, would grow the Jerusalem artichoke again, which she would have for next year.
My mother says that when Grandma got sick and had a hard time walking, it was very important to her that we remember the place of the Casbia, as if she had a private plot of land in the woods that she wanted to bequeath to us.
If I think about it, the Jerusalem artichoke is a bit of a "liar" vegetable.
It is not artichoke, certainly not Jerusalemite, but more a potato that looks like ginger and has a nutty taste, but what is certain is that it floods the whole house with a good smell and is very, very tasty.
For me, the Jerusalem artichoke calls for hot flavors.
I like to combine it with mushrooms, chestnuts and even oranges, in long-cooked stews that require a lot of patience.
Jerusalem artichoke with mushrooms and chestnuts
Patience pays.
Jerusalem artichoke with mushrooms and chestnuts, Photo: Assaf Carla
Materials:
√ 10 whole garlic cloves
√ 200 grams of peeled chestnuts
√ 10 small peeled onions
√ 20 units of peeled Jerusalem artichoke
√ A handful of halved champignon mushrooms
√ 8 split Majhull dates, without stone
√ 1 tablespoon honey
√ 1/2 cup white wine
√ A pinch of turmeric
√ Salt
√ White pepper
To serve:
√ Grated orange peel
√ A handful of chopped chives
Cook the Jerusalem artichoke in water for an hour, until softened.
Fry the onions, mushrooms and garlic in a wide pan or pot, until browned.
Add the chestnuts, Jerusalem artichokes and the rest of the ingredients and cook for another hour.
When serving, sprinkle over grated orange peel and chopped chives.
Pickled Jerusalem artichoke salad
Simple, easy, delicious.
Pickled Jerusalem artichoke salad, Photo: Assaf Carla
Materials:
√ 6 units of Jerusalem artichoke long, peeled and cut into thin slices in a mandolin
√ A handful of celery leaves
√ 1/2 pack coarsely chopped parsley
√ A handful of fennel leaves
√ A handful of coarsely broken hazelnuts
√ Juice from 1 lemon
√ Salt
For hazelnut pesto:
√ 1 bunch of parsley
√ 2 cloves of garlic
√ A handful of roasted hazelnuts, without salt
√ 1/2 cup olive oil
√ 2 teaspoons salt
A simple and easy salad to make, and of course very tasty.
Grind all the pesto ingredients together into a puree, mix all the salad ingredients with the pesto and serve.
Chicken with Jerusalem artichoke
Let the vegetable do its thing. Chicken with Jerusalem artichoke, Photo: Assaf Carla
My mom makes this recipe with a little water, over a low flame.
Do not be afraid that it will burn, let the vegetable do its thing - and you will not be disappointed.
Materials:
√ 7-6 as chicken chicken pieces
√ 3 thinly sliced onions
√ 1 teaspoon sugar
√ 10 units of peeled Jerusalem artichoke
√ 1/2 teaspoon turmeric
√ 1/2 teaspoon ground cardamom
√ 1 teaspoon ground ginger
√ 1/2 teaspoon white pepper
√ 2 cinnamon sticks
√ 1 teaspoon salt
√ 1 cup of water
Fry the onions over low heat with the lid closed, stirring occasionally.
After another 10 minutes of cooking, add the sugar and continue to cook for another 5 minutes.
Arrange the chicken legs in a pot, sprinkle the Jerusalem artichokes between them and sprinkle the spices on top (gently!).
Add the water, bring to a boil, lower the heat and cook for an hour and a half with the lid closed.
Finally, put everything in the oven for 10 minutes, until browned.
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