Recipe by The Fulfilled Foodie
Jerusalem artichokes are most available in the winter season. But if you struggle to find them, replace Jerusalem artichoke with another winter root veg such as parsnip or celeriac. The result is a plate of comforting wintery pie – yum!
Is a Jerusalem artichoke a type of artichoke?
The Jerusalem Artichoke is not actually an artichoke but a member of the sunflower family. It looks nothing like an artichoke but is actually a dark brown, lumpy looking tuber. It also does not originate in Jerusalem, its name comes from the Spanish and Italian word, girasol/girasole, which means sunflower! The word artichoke was used to describe these root vegetables due to its similar taste, but otherwise the name is completely misleading. As if this wasn’t confusing enough, the Jerusalem artichoke is often referred to as a sunchoke, which is at least a more appropriate name.
Are sunchokes like potatoes?
Sunchokes are root vegetables with a distinct starchy taste. They cook like potatoes, where the outer skin becomes crispy, and the insides are tender, sweet, nutty, and white like potatoes.
If you haven’t tried roasting sunchokes yet, check out TMF’s roasted sunchoke recipe!
Eating Seasonal Is Good For The Planet
Root vegetables like sunchokes, rutabaga, carrots, celeriac, beets, parsnips, turnip, and potatoes are abundant in the winter months. Focusing on recipes that use seasonal ingredients is a step towards being a mindful, eco-conscious consumer.
Why does eating seasonal matter? When we are far removed from the impact of our food choices, we aren’t aware of its implications on our bodies, other people, and our environment. Eating seasonal fruits and vegetables is a simple change we can all make with our daily diet that is sustainably good for our planet.
Read more on TMF’s Guide to Eating Seasonal!
Jerusalem Artichoke, Leek and Chestnut PiePrint Recipe
- 320 g puff pastry
- 1 tbsp olive oil
- 1 large leek
- 400 g jerusalem artichokes peeled and chopped
- 2 garlic cloves
- 200 ml white wine
- 200 ml vegetable stock
- 200 g vacuum packed chestnuts not water chestnuts
- 50 g parmesan cheese
- 3 tbsp parsley
- 1 thyme
- salt and pepper