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Gluten-Free & Dairy-Free Spiced Jerusalem Artichokes

February 20, 2011 by jason 2 Comments

gluten-free_dairy-free_spiced_jerusalem_artichokes

gluten-free_dairy-free_spiced_jerusalem_artichokes

In the Winter section of Susannah Blake’s lovely cookbook, Seasonal Food, there’s a section on the very under-rated Jerusalem artichoke. Unrelated to the globe artichoke the Jerusalem artichoke is a great alternative to potatoes. When cooked, they have a soft, creamy texture and, with their slightly sweet and nutty flavour, they make a particularly good accompaniment to meat and poultry, as well as being a great base to soups and vegetarian dishes.

To prepare them, scrub well, then trim off any dark or woody bits and peel thinly. If you want to stop them from discolouring, drop them straight into water in which a squeeze of lemon juice has been added. Jerusalem artichokes can be boiled like potatoes, then mashed or puréed. They are also good tossed in a creamy sauce and baked in a gratin, or roasted in olive oil until crisp and golden. When sliced wafer-thin and deep-fried, they make delicious crunchy crisps.

This recipe, from Susannah’s book, gives the Jerusalem artichokes a lovely earthy, spice, fiery taste.

* gluten-free, dairy-free, yeast-free, soya-free, egg-free, nut-free, seed-free

5 from 1 reviews
Gluten-Free & Dairy-Free Spiced Jerusalem Artichokes
 
Print
Prep time
5 mins
Cooking time
20 mins
Total time
25 mins
 
Author: Grace Cheetham
Recipe type: Sides
Serves: 4
Ingredients
  • 2 tbsp olive oil
  • 1 onion, halved and thinly sliced
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • a large pinch of dried chilli flakes
  • 450g/1lb Jerusalem artichokes, cut into large pieces
  • salt
  • juice of ¼ lemon
Method
  1. Heat the oil in a large pan. Add the onion and garlic and fry gently for about 5 minutes, until soft. Stir in the ground cumin, ground coriander and chilli flakes and cook for about 30 seconds.
  2. Toss in the Jerusalem artichokes, season to taste with salt and pour over 60ml/2fl oz/¼ cup water. Stir to combine well, bring to a gentle simmer, cover the pan and cook over a low heat for about 20 minutes until the artichokes are tender.
  3. Check the seasoning and add more salt if necessary, then squeeze over the lemon juice and serve.
3.2.2929

 

 

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Filed Under: Family Recipes, Sides Tagged With: chilli, coriander, cumin, dairy-free, garlic, gluten-free, jerusalem artichoke, lemon, onion

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Reader Interactions

Comments

  1. Sophie33

    February 20, 2011 at 9:59 pm

    A delightful & warm flavourfull jerusalem artichokes or sunchokes dish!! I love them in soups & stews & also baked. There also good for people with diabetis because there is inuline in them .

    A tasty recipe that I am gowing to try!

    Reply
    • gracecheetham

      February 21, 2011 at 7:16 pm

      Hi Sophie, I never knew that about Jerusalem artichokes and diabetes. Great tip – many thanks indeed. All best, Grace

      Reply

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Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

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