CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH
Provided by Deborah Madison
Categories Potato Side Vegetarian Quick & Easy Low Cal High Fiber Jerusalem Artichoke Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.
CARROT, POTATO AND JERUSALEM ARTICHOKE SOUP
Make and share this Carrot, Potato and Jerusalem Artichoke Soup recipe from Food.com.
Provided by Tina and Dave
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
- After a few minutes add spices and herbs, the carrots, potatoes and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
- Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
- You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
- Taste to check the seasoning, re-heat and serve.
Nutrition Facts : Calories 262, Fat 10.8, SaturatedFat 6.5, Cholesterol 26.7, Sodium 159.4, Carbohydrate 39.5, Fiber 6.1, Sugar 13.4, Protein 4.6
JERUSALEM ARTICHOKE SOUP
Provided by Roger Mooking
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a medium pot over medium heat. Add the onions and bay leaf, sprinkle with salt and cook until tender and translucent. Add the Jerusalem artichokes and potatoes and stir. Add 8 cups water and the thyme bundle, and stir. Bring to a boil, then reduce to a simmer. Cook until the Jerusalem artichokes and potatoes are fork tender, 15 to 20 minutes. Remove the bay leaf and thyme bundle.
- In a blender, puree the soup in batches until smooth. Strain through a fine mesh strainer into a new pot. Bring to a boil and reduce to a simmer. Add the cream and season with salt. Serve, garnishing each bowl with a drizzle of extra-virgin olive oil and the thyme leaves.
- Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
JERUSALEM ARTICHOKE SOUP
Categories Soup/Stew Milk/Cream Herb Potato Appetizer Quick & Easy Artichoke Leek Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring 8 cups broth to boil in large saucepan. Peel Jerusalem artichokes and cut into 1/3-inch thick pieces. Add to broth. Add potatoes, leeks, garlic, savory and ginger. Cover pan and simmer until vegetables are very soft, about 25 minutes. Remove from heat. Stir in marjoram; cool about 20 minutes.
- Working in batches, purée soup in blender until smooth. Return to same saucepan. Bring soup to simmer. Add cream. Season with salt and pepper. Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick. (Can be made 1 day ahead. Cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.) Ladle soup into bowls; sprinkle with green onion and serve.
JERUSALEM ARTICHOKE, SWEET POTATO AND LENTIL SOUP
A different vegetable mix soup which tastes great! It's very spicy and alternative to a curry. Mix the sweet potatoes with all the varieties for a nice unique taste!
Provided by Mel Bedggood
Categories Yam/Sweet Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add lentils not drained into pot.
- Add vegetable stock, chilli, cumin and garlic. Mix and cook until at boiling point.
- Add all vegetables and add water.
- Simmer until soft.
- Mash vegetables and serve.
Nutrition Facts : Calories 87.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 26.4, Carbohydrate 16.3, Fiber 5.2, Sugar 3.1, Protein 5.7
POTATO, LEEK, CARROT AND TURMERIC SOUP
A flavorful and hearty vegetable soup cooked with ginger and turmeric.
Provided by margieleow
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h2m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
- Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
- Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
- Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g
JERUSALEM ARTICHOKE AND CARROT GRATIN
This is a savory side dish that is baked in a creamy Gruyere sauce.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees with rack positioned in the center. Squeeze the juice from two lemon halves into a medium bowl of water. Peel and cut the Jerusalem artichokes lengthwise into thirds, and add to the acidulated water. Butter a shallow 7 1/2-by-11 1/2-inch ovenproof baking dish, and set aside.
- Place the potatoes, carrots, garlic, and 2 tablespoons parsley in a large bowl. Remove the Jerusalem artichokes from the water, pat dry, and add to the bowl. Sprinkle generously with salt and pepper. Toss to combine, and arrange the vegetables in an even layer in the prepared dish. Dot with the butter.
- Pour cream into a small saucepan; heat over medium-high heat just until it comes to a boil. Pour hot cream over vegetables; cover dish tightly with aluminum foil. Place the dish on a rimmed baking sheet to catch any cream that might bubble over. Transfer both baking sheet and dish to oven, and cook until potatoes begin to soften, about 30 minutes.
- Reduce oven temperature to 400 degrees. Remove aluminum foil; stir vegetables so they are coated with cream. Continue cooking until the tip of a knife easily pierces potatoes and artichokes, about 30 minutes more.
- Preheat the broiler. Using the large holes of a box grater, grate the cheese, and sprinkle over the gratin. Place dish under broiler, and cook just until the cheese is golden brown and crusty. Sprinkle with remaining tablespoon parsley, and serve hot.
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NOURISHING JERUSALEM ARTICHOKE & CARROT SOUP RECIPE
From irenamacri.com
5/5 (1)Total Time 45 minsCategory SoupCalories 380 per serving
- Add onion and ghee or coconut oil to a medium saucepan and heat over medium heat. Add the onion and sauté for 2-3 minutes until slightly softened.
- Add ginger and artichokes, and stir through. Add carrot, garlic, lime zest and stir through for a minute. Pour in the stock, fish sauce and lime juice. Bring to a boil, turn to medium-low and cook, covered, for 15-20 minutes, until vegetables have softened.
- Transfer the soup to a blender or a food processor. Process until smooth, then add coconut cream and whiz a few times to combine.
- Heat olive oil in a large frying pan over medium heat. Add artichoke and carrot slices and cook for a minute and a half on each side until slightly golden. Serve soup in bowls topped with a few carrot and artichoke slices and some freshly grated lime zest.
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