Gingered Jerusalem Artichokes
Transform your next side dish with the irresistibly aromatic flavors of Gingered Jerusalem Artichokes, a vibrant fusion of earthy sunchokes, zesty fresh ginger, and warm spices. This easy-to-prepare recipe highlights the natural nuttiness of Jerusalem artichokes, thinly sliced and sautéed until tender with garlic and cumin, then elevated with a bright drizzle of lemon juice and a touch of honey for balanced sweetness. Ready in just 40 minutes, this dish is finished with a fresh parsley garnish for a pop of color and herbaceous flair. Perfect for pairing with roasted meats, grilled fish, or wholesome grain salads, this gluten-free and vegetarian-friendly recipe is a must-try for anyone craving a healthier twist on a classic comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Jerusalem artichokes (sunchokes)
- 2 tablespoons Fresh ginger
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Thoroughly scrub the Jerusalem artichokes under running water to remove any dirt. Leave the skins on for extra flavor and texture, or peel them if preferred. Slice them into 1/4-inch-thick rounds.
Peel the fresh ginger and mince it finely. Mince the garlic cloves as well.
Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and ginger. Sauté for about 1-2 minutes, stirring frequently, until fragrant.
Add the sliced Jerusalem artichokes to the skillet. Stir well to coat the slices evenly with the garlic and ginger mixture.
Season the Jerusalem artichokes with ground cumin, salt, and black pepper. Stir to distribute the spices evenly.
Reduce the heat to low, cover the skillet, and let the artichokes cook gently for about 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking. The artichokes should be tender but not mushy.
Once the artichokes are tender, drizzle the lemon juice and honey over them. Stir to combine and let it cook uncovered for an additional 2-3 minutes to allow the flavors to meld.
Remove the skillet from the heat. Taste and adjust seasoning, if necessary, with additional salt or pepper.
Transfer the gingered Jerusalem artichokes to a serving dish. Garnish with freshly chopped parsley before serving.
Serve immediately as a side dish alongside roasted meats, grilled fish, or a hearty grain salad.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 53.2 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2369 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
