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Seasonal recipes

Jerusalem artichoke

Fruit and vegetables from the market, simple ideas and the wine to go with them.

With its artichoke and hazelnut flavour, the Jerusalem artichoke is one of winter’s treasures. It can be eaten raw in thin slivers or cooked, as a velouté, in the oven or in the pan.

Choosing itFirm tubers, not too knobbly (they’ll be easier to peel), with no sprouts or soft patches.
Storing it1 week in the fridge in a paper bag; it dries out quickly in the open air.
Top tipThere is no need to peel it if it is well scrubbed. A pinch of cumin or caraway makes it easier to digest.
Jerusalem artichoke velouté with hazelnut oilSoup · Prep 15 min · Cook 25 min · Serves 4 · Easy

A refined velouté with an artichoke flavour, ideal for a festive meal.

Ingredients for 4

  • 600 g Jerusalem artichokes
  • 1 potato
  • 1 shallot
  • 20 g butter
  • 70 cl vegetable stock
  • 20 cl milk
  • 10 cl cream
  • Hazelnut oil, salt, pepper

Method

  1. Scrub and peel the Jerusalem artichokes, then cut them into pieces along with the potato.
  2. Soften the sliced shallot in the butter, then add the vegetables, stock and milk.
  3. Cook for 25 minutes at a gentle simmer.
  4. Blend with the cream until very smooth. Season with salt and pepper.
  5. Serve with a drizzle of hazelnut oil.
Thermomix version
  1. Add the shallot, chop 3 s/speed 5. Add the butter, cook 3 min/120 °C/speed 1.
  2. Add the Jerusalem artichokes, the potato, the stock and the milk. Cook 25 min/100 °C/speed 1.
  3. Add the cream, season with salt and pepper and blend 1 min 30 s/speed 5 to 10.
  4. Serve with the hazelnut oil.

Food & wine pairing

A great, full-bodied and mineral Chardonnay, such as a white Mercurey or a Saint-Romain.

Oven-baked Jerusalem artichoke crispsAperitif · Prep 15 min · Cook 20 min · Serves 4 · Easy

Crunchy homemade crisps with a nutty flavour, for aperitif time.

Ingredients for 4

  • 500 g Jerusalem artichokes
  • 2 tbsp olive oil
  • Fleur de sel
  • Rosemary or paprika

Method

  1. Preheat the oven to 180 °C.
  2. Scrub the Jerusalem artichokes and cut them into very thin slices on a mandoline.
  3. Pat them dry in a tea towel, then toss them with the oil.
  4. Spread them out on two baking trays without overlapping and bake for 15 to 20 minutes, keeping an eye on them.
  5. Salt and sprinkle with rosemary or paprika as they come out of the oven.
Thermomix version
  1. The Thermomix does not slice finely enough: use a mandoline for the slices.
  2. Put the oil, rosemary and a pinch of salt in the bowl, mix 5 s/speed 7 to flavour the oil.
  3. Coat the slices in it and bake at 180 °C for 15 to 20 minutes.

Food & wine pairing

A brut Champagne, whose fine bubbles go well with the crunch.

Jerusalem artichoke and potato gratinMain course or side dish ·Prep 20 min · Cook 50 min · Serves 6 · Easy

A winter gratin more subtle than gratin dauphinois, with a hint of artichoke.

Ingredients for 6

  • 500 g Jerusalem artichokes
  • 500 g potatoes
  • 1 garlic clove
  • 30 cl cream
  • 20 cl milk
  • 80 g grated Gruyère
  • Butter, salt, pepper, nutmeg

Method

  1. Preheat the oven to 180 °C. Rub a dish with the garlic and butter it.
  2. Peel the vegetables and cut them into thin rounds.
  3. Arrange them in alternating layers in the dish, seasoning with salt and pepper as you go.
  4. Heat the cream and milk with the nutmeg and pour over the vegetables.
  5. Sprinkle with Gruyère and bake for 50 minutes.
Thermomix version
  1. Add the Gruyère in pieces, grate 10 s/speed 8. Set aside.
  2. Add the garlic, chop 3 s/speed 7. Add the cream, milk, salt, pepper and nutmeg, heat 4 min/90 °C/speed 2.
  3. Layer the gratin in the dish, pour over the hot cream and sprinkle with Gruyère.
  4. Bake for 50 minutes at 180 °C.

Food & wine pairing

A supple, fruity Pinot Noir from Burgundy.

Pan-fried Jerusalem artichokes with mushrooms and hazelnutsMain course or side dish · Prep 15 min · Cook 20 min · Serves 4 · Easy

A woodland pan-fry, both crunchy and tender.

Ingredients for 4

  • 500 g Jerusalem artichokes
  • 250 g button mushrooms or oyster mushrooms
  • 1 shallot
  • 2 tbsp olive oil
  • 20 g butter
  • 30 g hazelnuts
  • Flat-leaf parsley, salt, pepper

Method

  1. Scrub the Jerusalem artichokes and cut them into quarters. Steam them for 8 minutes.
  2. Brown them for 10 minutes in a frying pan with the oil.
  3. Add the sliced mushrooms, the shallot and the butter and cook for 5 minutes.
  4. Add the crushed hazelnuts and the parsley. Season with salt and pepper.
Thermomix version
  1. Add the hazelnuts and chop 2 s/speed 5. Set aside.
  2. Put the Jerusalem artichokes in the simmering basket and 50 cl of water in the mixing bowl, and cook 10 min/Varoma/speed 1.
  3. Brown them in a frying pan with the mushrooms and shallot, then add the hazelnuts and parsley.

Food & wine pairing

A Loire red with forest-floor notes, such as a Chinon.

Jerusalem artichoke carpaccio with Parmesan and lemonStarter · Prep 15 min · Serves 4 · Very easy

Raw and thinly sliced, Jerusalem artichoke is crunchy and very delicate.

Ingredients for 4

  • 400 g very fresh Jerusalem artichokes
  • 1 lemon
  • 4 tbsp olive oil
  • 40 g Parmesan shavings
  • 1 handful of rocket
  • Fleur de sel, pepper

Method

  1. Peel the Jerusalem artichokes and slice them very thinly on a mandoline. Immediately drizzle with lemon juice.
  2. Arrange them in a rosette on the plates.
  3. Drizzle with olive oil and scatter over Parmesan shavings and rocket.
  4. Finish with fleur de sel and pepper.
Thermomix version
  1. The Thermomix doesn’t slice finely enough: use a mandoline for the carpaccio.
  2. Put the lemon juice, oil, salt and pepper in the mixing bowl and emulsify 10 s/speed 4.
  3. Drizzle this dressing over the Jerusalem artichoke slices and add the Parmesan and rocket.

Food & wine pairing

A mineral Sauvignon from the Centre-Loire, such as a Pouilly-Fumé.

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The wine to go with it

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