Jerusalem artichokes and broccoli with a curry sauce

Van show my plate

Last week I found for the first Jerusalem artichokes in my vegetable package. A quick internet search gave me a few recipes. Since I’ve never eaten Jerusalem artichokes, I was very curious about their taste. My preference went  to a recipe where I could taste the pure Jerusalem artichokes. Hence this simple menu:

# 250 g Jerusalem artichokes
# 1 broccoli
# 2 dl water
# vegan butter
# 1 clove of  garlic
# Salt, pepper
# 1 tbsp soy sauce
# 1 Tbsp curry
# 50 g nutritional yeast flakes
# 1 Tbsp flour

Clean the Jerusalem artichokes by taking the earth away. For this I used my mushroom brush after that I washed them with water.
Cut the Jerusalem artichokes into slices of about 1 to 2 cm.
Divide the broccoli into florets.
Boil the vegetables together in water with a knob of butter and salt until just tender.
Pour this boiling water into a saucepan, add the flour and bring to a boil while stirring.
If the sauce start to thicken,  add the nutritional yeast flakes, curry, crushed garlic, soy sauce and pepper.  Keep stirring.

I served this with millet.

Conclusion: we, the adults, liked the taste of  the Jerusalem artichokes, the 15-year-old didn’t like them at all. The curry sauce could have been a lot spicier. All together, this was to sober for us.

With the leftovers I made a soup the following day.  I added carrots and onions. The whole soup was a bit boosted up with cayenne pepper.  I also added some soy creamer. This soup was super tasty.



  1. This looks awesome! Are Jerusalem artichokes the same as sunchokes? We got the latter in our basket this week, and I can’t wait to use them! I’m thinking about mashing them up with a potato.

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