Jerusalem artichokes with garlic and bay leaves.

From Jamie Oliver.

Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous.
Although called artichokes they’re actually tubers – like rough and ready potatoes.
You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil.
You can even use them in a salad with smoky bacon.
A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.

Jerusalem artichokes (Helianthus tuberosus)  do indeed have a gassy reputation. The sweetness comes from high levels of inulin, a soluble fibre that passes intact through the digestive system until it reaches the colon, where gut bacteria break it down then release gas. 

If you are making Jerusalem artichoke soup, one remedy is adding caraway or fennel seeds. 

Another is to eat a slice of wholegrain toast with your bowl of soup.

Slow-roasting may help to break down the inulin and thus make them more digestible - so add some to your slow-cooker stew over the winter, or roast for at least an hour in a medium oven.

Or boiling Jerusalem artichokes in an acid such as lemon juice or vinegar, boiling quarter-inch-thick artichokes slices for 15 minutes in just enough lemon juice to cover them.

Recipe by Jamie Oliver 

Jerusalem artichokes with garlic and bay leaves.

To serve 4, you will need:

600g of Jerusalem artichokes

Peel them, then cut them into chunks.
Place them in an oiled frying pan and fry on medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top.
After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves.
Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.
Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.

sautéd Jerusalem artichokes with garlic and bay leaves | Jamie Oliver | Food | Recipes (UK)

Mellow Yellow Jerusalem Artichoke Pickle.

Taking the Wind Out of Jerusalem Artichokes | A Gardener's Table
700 gram Jerusalem artichokes, broken into nodes, thoroughly scrubbed, and cut into ½-inch dice
1 teaspoon ground dried turmeric
about 8 cloves garlic, chopped
14 gram fresh ginger, minced (about 1 ½ tablespoons)
1 teaspoon cumin seeds
2 teaspoons pickling salt
2 teaspoons sugar
1½ cups water

Toss together the diced Jerusalem artichokes, the turmeric, the garlic, the ginger, and the cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve the salt and sugar in the water. Pour the brine over the Jerusalem artichokes; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight.

The next day the brine should cover the Jerusalem artichokes. If it doesn’t, add more brine mixed in the same proportions.

Wait several days before tasting the pickle. I found it perfect after a week: The brine was sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy.

When the pickle has fermented enough to suit your taste, store the jar in the refrigerator. Keep the Jerusalem artichokes weighted so they won’t take on a grayish cast.

- To fart, or not to fart; that is the question! - The Idiot Gardener

Jerusalem Artichokes.

Anne's Food: Roasted Jerusalem Artichokes
Roasted Jerusalem Artichokes.

Peel the chokes and cut them into smaller pieces - halves if they're small, quartered lengthwise for larger.
Place in an oven-proof dish and drizzle with olive oil.
Sprinkle with a good pinch of sea salt and toss.
Roast at 175°C for 30-40 minutes (with garlic).

https://www.abelandcole.co.uk/recipes/jerusalem-artichoke-recipes
Carrot and Artichoke Soup
Jerusalem Artichoke Soup
Jerusalem Artichokes In Wine, Rosemary and Cream
Jerusalem Artichoke Mash
Jerusalem Artichoke and Carrot Salad
Jerusalem Artichokes In Butter and Garlic
Jerusalem Artichoke, Oyster Mushroom & Hazelnut Salad
Jerusalem Artichoke and Hazelnut Soup
Zesty Roasted Jerusalem Artichoke Salad

http://www.katesvegancooking.co.uk/2021/02/13/jerusalem-artichoke-and-lentil-soup-recipe/

Jerusalem Artichoke & Ramps Vegetable Soup.

Tartelette: Jerusalem Artichoke & Ramps Vegetable Soup And Poached Egg With Potato Hash:


Jerusalem Artichoke and Ramps Vegetable Soup
Serves 4 as a main dish
Ingredients:
1/2 pound ramps (wild leeks) (or 4-6 small leeks), cut on the bias and rinsed well
1 pound Jerusalem artichokes (peeled and quartered)
1 small head cauliflower
3 cloves garlic
4 turnips (peeled and quartered)
3 parsnips (peeled and cut into 1-inch thick rounds)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 or 2 oregano sprigs
1 to 2 cups water, or veggie or chicken stock

Preheat oven to 375F and position a rack in the middle.
On a large baking sheet, place the ramps and Jerusalem artichokes.
Trim the outer leaves from the cauliflower head. Cut in quarters, remove the core, and cut the cauliflower into medium size florets. Place on a large baking sheet.
Peel the garlic and place on the baking sheet with the cauliflower.
Finely add the turnips and parsnips to the same baking sheet.
Drizzle with the oil, salt and pepper. Place the oregano on top and roast for about 20-25 minutes. Remove the oregano
Let cool slightly. Place in a food processor, start running the machine and add enough water to have a creamy soup. Re-season if necessary with salt and pepper.

Jerusalem artichoke soup.

Hugh Fearnley-Whittingstall: Knobbly needs | Life and style | The Guardian: "Cream of Jerusalem artichoke soup
Throw these humble ingredients into a pot and the resulting soup is really very classy.
Especially when served with the pesto (see following recipe).
Serves six.
50g unsalted butter
1kg Jerusalem artichokes, peeled and cubed
350g leeks, washed and finely sliced
100g potato, peeled and cubed
1 medium onion, diced
2 garlic cloves, minced
1.6 litres chicken or vegetable stock
100ml double cream
Salt and pepper
Rapeseed oil, to finish (optional)

"In large, heavy-based saucepan, melt the butter over a low heat, then gently sweat all the vegetables until soft - about 20 minutes.
Add the stock, bring to a boil, then lower the heat and simmer, partially covered, for 20 to 30 minutes, until the artichokes can be easily mashed against the side of the pan with the back of a wooden spoon.
Leave to cool slightly.
Liquidise the soup until smooth (you may need to do this in batches), then return to the pot.
Warm over a medium heat, add the cream and season generously.
Serve in warmed bowls, topped with a spoonful of chestnut and parsley pesto (see following recipe), and finish with a swirl of rapeseed oil."
'via Blog this'