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Jerusalem artichokes

Explore 5 recipes, 8 videos, and more

Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette

Ingredients
  • 1/2 cup walnuts, roughly chopped
  • 4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
  • 1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
  • 1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
  • 1 large Granny Smith apple, peeled, cored, and thinly sliced
  • 3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons plus 1 teaspoon Dijon-style mustard
  • 1 garlic clove, grated through a fine grater or minced
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
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Jerusalem Artichoke and Carrot Gratin

Other Ideas:
Carrots, Gratins, Side dishes
Ingredients
  • 1 lemon, halved
  • 1 pound Jerusalem artichokes
  • 3 tablespoons unsalted butter, plus more, melted, for dish
  • 1 1/2 pounds fingerling or other small potatoes, skins on, cut into thirds lengthwise
  • 9 medium carrots, peeled and cut into 1/2-inch rounds
  • 4 small cloves garlic, peeled and thinly sliced lengthwise
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • 2 ounces Gruyere cheese
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Jerusalem Artichoke Gratin

Ingredients
  • 1 pound Jerusalem artichokes, peeled and sliced 1/4-inch-thick and reserved in cold water until ready to use
  • 3 cups milk
  • 8 ounces creme fraiche
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup grated Gruyere cheese
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick
  • 5 ounces shallots, peeled and sliced thinly
  • 5 ounces peeled chestnuts, halved lengthwise
  • 4 slices white bread, lightly toasted, crusts removed, and torn into small bits (to make 1 to 1 1/4 cups)
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Jerusalem Artichoke Soup with Wild Mushroom Tortellini

Ingredients
  • 1 pinch saffron
  • 1 pound Jerusalem artichokes, thinly sliced (unpeeled)
  • 1 tablespoon olive oil, plus more for cooking pasta
  • 8 ounces wild mushrooms, coarsely chopped
  • 1 1/2 cups milk
  • 3 large egg yolks
  • 1 1/2 cups heavy cream
  • Coarse salt
  • 2 large eggs
  • Coarse salt
  • 4 large leaves arugula, coarsely chopped
  • 19 1/2 ounces "00" flour
  • 2 cups homemade chicken stock or store-bought low-sodium chicken broth
  • Pinch of salt
  • 1 tablespoon pine nuts, toasted and halved crosswise
  • 1 tablespoon olive oil
  • 2 tablespoons store-bought chestnut puree
  • 2 tablespoons unsalted butter
  • All-purpose flour, for work surface
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Spring-Vegetable Frittata

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Tomato Cobbler

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Baked Artichoke Hearts

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Mark Bittman Cooks, 2

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Mark Bittman Cooks, 1

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