It was a flower ones upon a time...
Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem or artichoke. There is no explanation for the name other than a few guesses. One guess is farmers settled in the US started calling it “girasole”. And then, English speakers would have corrupted “girasole artichoke” (meaning, “sunflower artichoke”) to Jerusalem artichoke after which it resembled sunflower. Who knows…
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Or start with some facts and inspiration first…
This good tuber has also been a beautiful flower.
The best time to harvest is in the autumn, when the root has grown properly.
Cut in 3 to 5 mm slices.
Add olive oil, salt and peppar. Mix well so the oil penetrate.
Arrange the pieces one by one so that they do not overlap. Insert the oven plate at 220 C for about 15-20 minutes. Or until they turn golden brown. Meanwhile, start preparing the dipping sauce
Break the cheese with your fingers into small pieces in the bowl. Pour in the Creme Fraiche and grate / squeeze the garlic, taste with salt, pepper and the chili flakes.
Break the cheese with your fingers into small pieces in the bowl. Pour in the Creme Fraiche and grate / squeeze the garlic, taste with salt, pepper and the chili flakes.
Scrape the pieces of Jerusalem artichokes off the oven tray as it can easily stick. Lay them a little airy so it can dry and become crispy.
Time to enjoy… HAPPY COOKING – GOOD COOKING!
Her is your recipe card!
Jerusalem Artichoke chips with feta cheese dip sauce
Mmmm… this is so yummy – Chips on Jerusalem Artichokes with feta cheese cream dip sauce
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Yield2 person
- Total Cost4€
Ingredients
For the Artichoke
- 400 g Jerusalem artichokes
- 1/2 dl olive oil
- 1-2 garlic cloves
- Salt and freshly ground black pepper
For the feta cheese dip
- 100 g feta cheese
- 1 dl creme fraiche
- A pinch of chili, take as much as you want, (I like it hot)
- Salt and freshly ground black
Method
Preparing the Jerusalem artichokes
Rinse the Jerusalem artichokes thoroughly from soil and cut them into 3-5 mm thick slices
Place them in bowl. Pour over olive oil, salt and pepper. Remix so that the olive oil penetrates all surfaces
Arrange the pieces one by one so that they do not overlap. Insert the oven plate at 220 C for about 15-20 minutes. Or until they turn golden brown. Meanwhile, start preparing the dipping sauce
Scrape the pieces of Jerusalem artichokes off the oven tray as it can easily stick. Lay them a little airy so it can dry and become crispy.
Preparing the dipping sauce
Break the cheese with your fingers into small pieces in the bowl. Pour in the Creme Fraiche and grate / squeeze the garlic, taste with salt, pepper and the chili flakes.
Mix well, but I love when there are pieces of cheese left in the sauce
Time to eat, let the Jerusalem artichokes cool down before serving so they get crispy. If you have cut thicker pieces, it does not matter if they not become crispy. it’s good anyway – Happy Cooking – Good Cooking
