June 06, 2011

Jerusalem artichokes with rosemary, lemon and pecans


Sometimes the ingredients that are only available for a short period of time are even more fascinating and intriguing than those that you see more throughout the year. Jerusalem artichokes definitely belong to this category of more rare veggies and I go mad about them as soon as I first see them hitting the markets. I think this delicious root vegetable is actually a bit misunderstood and underrated. Packed with iron, Jerusalem artichokes are a perfect veggie to add into your everyday meals, so embrace these gems and make most of them when they are available.

This simple dish is a celebration of seasonal flavours. I've adapted Terry Walter's recipe and I think this is a superbly delicious way to savour Jerusalem artichokes. I've pared them with garlic, lemon and fresh rosemary and served with baby spinach and toasted pecans this makes a delicious lunch for one or a nice side dish for two.

Jerusalem artichokes with rosemary, lemon and pecans
(Recipe adapted from Clean Start by Terry Walters)

10 Jerusalem artichokes/sunchokes
1 tablespoon olive oil
1 garlic clove, grated
1 sprig fresh rosemary, leaves picked
1/2 lemon, juiced
pinch of salt
freshly ground black pepper
baby spinach, to serve
handful of pecans, toasted, to serve

1. Peel the Jerusalem artichokes and cut into thin slices.

2. Heat the olive oil in a frying pan. Add the sunchokes and fry for 2-3 minutes. 

3. Add the garlic, rosemary and lemon juice and continue to sauté for a few minutes. Add a tablespoon or two of water to deglaze the pan. Season with salt and pepper.

4. Serve the Jerusalem artichokes with baby spinach and pecans.