pan-fried Jerusalem artichokes

I just love Jerusalem artichokes. I don’t have them often, not sure why – I should really eat them on a regular basis. They’re nice grated in a salad or steamed and mashed with a little olive oil, but once in a while; they’re good fried too!
Jerusalem artichokes are also called sunchokes and have been grown in North America since the 1500’s. They’re not part of the artichoke family and  taste similar to potatoes, but are a bit sweeter.
They’re high in potassium, magnesium and fiber and are a good source of iron.
Jerusalem artichokes are one of the best sources of inulin that you can add to your diet. Inulin is a type of starch that is broken down by your body differently than other starches. Inulin helps keep blood sugar stable and as such, foods rich in inulin are beneficial for individuals who have diabetes. Inulin also supports healthy bacteria in your stomach and colon.

fresh, raw Jerusalem artichokes, scrubbed and sliced into 1/4″ thick slices

1 tbsp coconut oil

garlic cloves, sliced

coarse sea salt

In a cast iron pan, on medium heat, melt the coconut oil.
Add the Jerusalem artichokes in a single layer in the pan.
Add a lid to the top of the pan (this helps cook them through) and fry on low heat for about 5 minutes until golden brown.
Add the sliced garlic and flip over the JA’s to brown the other side.
Cook another 5 minutes until golden brown.

Serve with a little coarse see salt.



3 thoughts on “pan-fried Jerusalem artichokes

  1. Pingback: Growing Jerusalem artichokes | Musings from a Stonehead

  2. Pingback: Jerusalem Artichoke – Ultimate Perennial | Coffee Grounds to Ground

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