adapted from The Joy of Cooking
For each of these recipes, use an entire share’s worth of Jerusalem artichokes. You will be receiving more Jerusalem artichokes in future weeks, so don’t worry that you can only try one this week! Before cooking either of these recipes, we recommend that you try tasting one of your Jerusalem artichokes raw — you may find that’s your favorite way to eat them! The fresh flavor and texture are reminiscent of jicama or a mild carrot.
Golden pan-fried Jerusalem artichokes
Heat olive oil or butter in a medium skillet until hot. Add Jerusalem artichoke, sliced into ¼-inch-thick rounds. Cook, shaking the pan occasionally, over medium heat until golden, 8 to 10 minutes. Drain on paper towels, then transfer to a serving dish and toss with salt and pepper to taste (and if available: minced fresh parsley, dill, or tarragon). If on hand, serve with lemon wedges.
Roasted Jerusalem artichokes
Preheat oven to 425°. Cube Jerusalem artichokes into 1½-inch cubes and place in a 13×9-inch baking dish (or any dish large enough to hold in a single layer). Toss with olive or vegetable oil, salt and pepper. If on hand, add a few sprigs fresh thyme or rosemary and 2 bay leaves. Bake, stirring occasionally, until tender when pierced with a knife and quite brown, about 40 minutes. (Check frequently to avoid mushiness!)
Asian-Style Sauté
adapted from From Asparagus to Zucchini
Heat sesame or other oil in a wok or large skillet to moderate heat. Add chopped garlic and sauté 2 minutes. Remove garlic and set aside. Sauté chopped greens (Asian and/or cabbage) until wilted. Remove from heat. Stir in 1 tablespoon vinegar, 2 tablespoons tamari/soy sauce, pepper to taste, and garlic. (Adjust seasonings to taste.) Serve immediately. Great as a side dish or with rice.
