My sister’s friend gave her some Jerusalem artichokes. As she wasn’t sure how to cook it, gave me some. Search about it on google and decided to air fry it and I tried one piece of the artichoke. Got to try different method to cook Jerusalem artichokes. At least, I am using my air fryer.
Google: “The Jerusalem artichoke, also called sun root, sunchoke, wild sunflower, topinambur, or earth apple, is a species of sunflower native to central North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes are sweet, nutty, with a hint of vanilla, and have a delicate artichoke flavour. They are actually incredibly versatile and have been celebrated by chefs in both savoury and sweet recipes.”
“They’re also good raw. Peel underwater and put immediately into a liquid with vinegar or lemon, as the flesh discolours on exposure to air (though the taste remains fine). They can be boiled, roasted or cooked and puréed into a velvety soup. You can even slice and eat them raw, although this seems to amplify an already rife tendency they have to induce flatulent side-effects. You do not have to peel the artichoke before cooking or eating but they do often contain dirt and grit, so ensure you scrub them well before cooking. If you prefer them peeled, remember that they discolour quickly, so place in a bowl of water and lemon juice to prevent browning.”
This is my first time cooking Jerusalem artichokes using air fryer. I find it quite bland without garlic onion chili sauce. I am a chili lover and now my stomach is smiling. Let’s air fry and taste my creation!!!
Ingredients
6 small bulb Jerusalem artichokes
1 Tbs garlic onion chili sauce
1 Tsp garlic powder
1 Tsp onion powder
salt
pepper
olive oil
Garnish
6 green olives, dap dry oil from bottle
1 Tsp garlic powder
1 Tsp onion powder
salt
pepper
olive oil
Method
Preheat air fryer to 200 degrees C. Scrub the Jerusalem artichokes with a food scrubbing brush under water to clean them, be sure to remove any grit, leaving the skin on. Cut them into half.
In a metal bowl, combine cut halved Jerusalem artichokes, olive oil, salt, pepper, onion, and garlic powder. Toss to coat all the pieces. Do the same for green olives; drizzle a bit of oil, salt, pepper, onion, and garlic powder. Transfer Jerusalem artichokes onto a foil-lined tray in a single layer. Air fry for 10-15 minutes, flipping halfway through, until golden brown and tender.
After Jerusalem artichokes are in for 7 minutes, remove the air fryer basket and place drizzle oil and season green olives in to the foil make tray with artichoke inside. Put back in and continue cooking; green olives 8-10 minutes. Serve it as a side along with Scotch fillet steak and roasted vegetables. Enjoy with a glass of red wine.
Note: You might need more time and don’t overcrowd; if you are using more Jerusalem artichokes, you may want to add them to your meat or eat them on their own.
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