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This was the first time I ever tasted Jerusalem artichokes. I wanted to try them ever since I heard that they tasted like a cross between potatoes and artichokes, two veggies I love. Following my own rule, I prepared them by simply roasting them. They are absolutely delicious. The Jerusalem artichokes, or sunchokes as they are also known, have the texture of potatoes and the taste of artichokes. They are a new favorite of mine. I also braised some kale – also simply with onion and garlic in some oil. Then I mixed the two dishes together to make a new dish that has a variety of tastes, textures and colors. Whether you serve them separately or together, these recipes are a great way to make new foods more inviting. Enjoy!

Roasted Jerusalem Artichokes With Braised Garlicky Kale [Vegan]

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Ingredients You Need for Roasted Jerusalem Artichokes With Braised Garlicky Kale [Vegan]

  • 2 lbs. Jerusalem artichokes, chopped
  • 2 parsnips, chopped
  • 2 bell peppers, chopped
  • 4-6 cloves garlic, chopped
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 1-2 Tbs. vegetable oil
  • Fresh parsley, chopped, for garnish
    • For the Braised Garlicky Kale
    • 2 Tbs. vegetable oil
    • 1 large onion, minced
    • 4 garlic cloves, minced
    • 2 bunches kale, stemmed and chopped
    • Kosher salt and pepper to taste
    • A pinch of nutmeg
    • ¼ cup low-sodium vegetable broth

How to Prepare Roasted Jerusalem Artichokes With Braised Garlicky Kale [Vegan]

  1. Preheat oven to 425 degrees.
  2. On a large baking sheet, arrange the Jerusalem artichokes, parsnips and bell peppers in a single layer. Toss the garlic over the vegetables. Season with salt and pepper. Drizzle the oil over the vegetables and toss with your hands until all the vegetables are lightly coated with oil.
  3. Roast for 25 – 30 minutes or until the vegetables are tender and browned. Transfer to a bowl and garnish with fresh parsley.
    4. For the Braised Garlicky Kale
    1. In a braiser or large pot, heat the oil over medium high heat. Add the onion and cook for 4-5 minutes until the onion is softened.
    2. Add the garlic and mix. Cook until fragrant.
    3. Add the kale, a bit at a time.
    4. Toss it with the salt, pepper and nutmeg. As it wilts down, add more of the kale until you have added it all.
    5. Add the broth, lower the heat to low, cover the pot and let the kale cook until it is just wilted and bright green. It should only take a few minutes. Don’t overcook it. Check for seasoning.
    6. Serve while hot. The two dishes taste delicious served separately or mixed together.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 332 | Total Carbs: 52 g | Total Fat: 4 g | Total Protein: 20 g | Total Sodium: 58 mg | Total Sugar: 0 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

Comments

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  1. This was fantastic! I would never have thought the roasted red pepper would go so nicely with the root veg – parsnip and sunchokes. We served each in its own pile along with baked sweet potato fries (baked in oven at same temp as other veg) and rice. It was devoured! Thanks!