Jerusalem Artichokes- Sauted
Selection is limited at the Market right now. None the less the husband, little one and I headed downtown on Saturday to see what the vendors do have available.
There are a few stalls that carry produce that doesn`t strictly qualify as local (banana`s anyone?) and I usually pass those in favor of truly local food.
Unfortunately the current scarceness of the local food vendors make the banana laden stalls look all that more appealing.
I just have to keep reminding myself that June strawberries will seem all the sweeter after waiting months for them to grow. Too bad strawberries go so well with bananas.
It was a quick trip. We picked up some Jerusalem Artichokes and Parsnips from Ravensfield Farms Stall (#36 &37) and grabbed a large dozen eggs from the stall occupied by Reinink Family Farms ( #22 & 23).
The tubers from Ravensfield are form last years crop. they’ve kept well in cold storage. She also had some garlic or maybe onion shoots, but I didn’t grab any this time.
Jerusalem Artichokes are actually part of the sunflower family. The part you eat is the part of the plant that stores energy underground so that it can grow the following season.
In France they are called earth apples. Maybe we could make that a trend here.
I found a quick recipe for sauted Jerusalem Artichokes (earth apples?). They are similiar to potatoes. Anything you make with potatoes you can substitute these in.
I did find that they have a different texture, a crispness along with an earthy flavor. I enjoyed them, as did the husband and little one.
What You’ll Need:
- Jerusalem Artichokes
- Bay Leaves
- White Wine Vinegar
- Parmesan Cheese
I used half of the Jerusalem Artichokes to saute and made a mash out of the other half.
Fresh grated Parmesan is the only way to go.
Be sure to preheat your pan at medium heat with a bit of oil (I used olive).
You want to make sure you get some nice browning (caramelization). The trick? Basically leave the pan alone. Don’t stir and fidget, just let them sizzle away, check by turning one piece over, if you see a nice brown, turn them all. Repeat!
Add everything EXCEPT the parm, save that for the very end.
Season with Salt and Pepper to your taste. Remember, you can always add more, but no matter how hard you try you can’t take it back.
Turn down the heat to medium-low when its covered, you might have to shake the pan a few times to make sure nothing sticks or burns.
I added some steamed broccoli I had sitting around. It was a really nice addition, I’d recommend it.
Be sure to take out the Bay Leaves before you serve, they are great for adding flavor, but are inedible.
So who needs bananas when you’ve got Jere—– Earth Apples.