Jerusalem artichoke is one of the most mysterious vegetables. It likes to camouflage under different names, like topinambour, sunroot, sunchoke or earth apple. Its apperance is also very modest. Looking like wierd ginger root, can be easily omitted. Some might thing that this rooty veggie is only the spice.
But being totally serious, it’s a pity that sunchoke is not commonly know and uite hard to get in regular grocery (in Poland). Because besides all that modesty, Jerusalem artichoke taste really amazing. Earthy, clear, can be compared to artichokes. With such deep and characteristic taste, it should dominates gastronomy, instead hiding behind other vegetables.
I got to know sunchoke this autumn for the first time in my life, and the journey begins. First in theory, reading about it in Diane Morgan’s “Roots” and Deborah Maddison’s “Vegatble Literacy”. The thext step- where to get it. Pluses of my searching for Jerusalem artichokes is a list of places in Cracow whrer you can buy this root. And finnaly, cooking time.
First, wrapped in crepes with roasted pumpkin and kale pesto. It tasted wonderful. The other part was changed into creamy soup, which was constantly on my mind. Easy to prepare, no time wasted, but taste is extraordinary. Especially with companion of pepper kale chips.
Places in Cracow where you can get topinambour:
– Stary Kleparz- is not easy to find, try to look near petshop, 25zl/kg
– Pan Zielonka, Dąbrówki St.- it’s worth to stay in touch on FB, 25zl/kg
– Eco-shop”Natura” Zamenhoffa St.- I’ve heard recently that the price there was 7zl/kg
– “Alma” in Shopping Center “Galeria Kazimierz”- 25zl/kg, I’ve seen it only once
–“Melasa”eco-shop on Dietla St- it’s worth to call and ask first; 27zl/kg
– “Naturalny sklepik” on Krupnicza St- they bring it twice a week, call first to ask about stocking and prices.
Based on cookbook “Roots”
1 bay leaf
4 fresh thyme springs
few rosemary leaves
2-3 tbsp canola oil
2 large garlic cloves, minced
1 large leek, white part
3 celery ribs (about 110g)
500g Jerusalem artichokes
1 potato (about 125g)
4 cups vegetable stock (960ml)
1/4 cup soy milk (60ml)
2 large kale stalks
2tsp canola oil
1. To prepare sachet d’epices you will need some cheesecloth. You just need to wrap all in cheesecloth and tie securely with kitchen twine to make sachet. Set aside.
2. Cut the leeks half lengthwise and thinly slice crosswise into half-moons. Slice thinly celery ribs. Wash, but don’t peel Jerusalem artichokes. Cut into small chunks. Peel potatoes and diced it.
3. Heat the oil in large pot. Add garlic, leek and celery and sauté, stirring frequently, until get soft, about 6-7 minutes. Add the Jerusalem artichokes, potato, stock and the sachet spices. Season with salt. Bring to a boil and cook until veggies get soft, about 35 minutes. Remove from the heat and discard the sachet spices.
4. Purée soup using food processor or a blender. And soy milk and stir. Season with salt and pepper. Serve hot with kale chips, roasted wlanuts or sunflower seeds.
Wash and dry kale well. There should be no water on the leaves. Portion the leaves in chip-size pieces. Remove the stalks. Toss with canola oil, plenty of black pepper and powdered garlic. Season with salt.
Bake in 180C/360F for about 5-6 minutes on circulation, until chips are crispy,but not burned.
protein: 34,6 g; fats: 28,4 g; carbohydrates: 398g, dietary fibre: 16 g;
iron: 26 mg; calcium: 260 mg; zinc: 1,3 mg
protein: 2,3 g; fats: 9g; carbohydrates: 7g, dietary fibre:1 g;
iron: 1,1 mg; calcium: 91mg; zinc: 0,3 mg
1 porcja zupy +1 porcja czpisów:
protein: 7,4 g; fats: 7,5 g; carbohydrates: 81 g, dietary fibre: 3,4 g;
iron: 5,4 mg; calcium: 70 mg; zinc: 0,3 mg