Equipment
Ingredients
Vegetables
- 600 g jerusalem artichokes, peeled and sliced into 1cm rounds
- 3 garlic, finely minced
- 400 g canned diced tomatoes, with juices
- 15 g fresh flat-leaf parsley, chopped
Pantry Staples
- 30 ml olive oil, extra virgin
- salt
- black pepper
Nutrition (per serving)
Method
Peel the Jerusalem artichokes thoroughly. If they are very knobby, cut off the knobs to make peeling easier. Slice them into rounds approximately 1cm thick.
Heat the olive oil in a large sauté pan over medium-high heat (approx 190°C/375°F). Add the sliced Jerusalem artichokes and sauté for 5-7 minutes until they begin to develop golden brown edges.
Reduce heat to medium. Add the minced garlic and sauté for 30-60 seconds, stirring constantly until fragrant, being careful not to burn it.
Pour in the canned diced tomatoes with their juices. Season generously with salt and freshly ground black pepper. Stir to combine.
Cover the pan, reduce heat to low, and simmer for 20-25 minutes. The sunchokes should be tender when pierced with a knife, similar to a cooked potato.
Remove from heat. Stir in the chopped fresh parsley just before serving to maintain its bright color and flavor.
Chef's Notes
- Jerusalem artichokes have a high inulin content which can cause digestion issues for some; thorough cooking helps break this down.
- This dish pairs exceptionally well with roast lamb or grilled white fish.
- If you want to enhance the richness, a knob of butter added at the end (if not strictly vegan) adds a glossy sheen and velvety texture.
- For the 'Five Ingredient' count, we assume pantry staples like oil, salt, and pepper are excluded from the count.
Storage
Refrigerator: 3 days — Flavors meld and improve overnight.
Freezer: 2 months — Texture of sunchokes may become slightly softer upon thawing.
Reheating: Gently reheat in a pan over medium heat until warmed through.
