When was the last time your mouth started to water just from looking at a Jerusalem artichoke? Yeah, same with us…maybe never.
So we’re ecstatic that chef Michael Anthony, in his new cookbook V is for Vegetables, finds several ways to make this knobby root absolutely scrumptious: pureed in a silky chowder, sliced raw in a crisp salad and roasted until tender in the oven (recipe for Roasted Jerusalem Artichokes & Brussels Sprout Leaves below).
It’s just one example of how Anthony transforms both familiar and uncommon vegetables into truly mouthwatering dishes in the book. Though he’s built a notable reputation for elevating farmers market ingredients to gourmet status at New York restaurant Gramercy Tavern (he was 2015’s James Beard Outstanding Chef), the book’s recipes are totally cookable and not too “chef-y.” They were created and photographed in a home kitchen, so there’s an intimacy to the presentation: it’s more of a splash-sauce-on-it kind of book than a glossy showpiece.
Organized alphabetically by vegetable, the encyclopedic book includes recipes for 60+ veggies in multiple forms: salads like warm red cabbage with sweet potatoes, soups like celery root with chestnut, light appetizers such as pickled baby carrots and hearty mains like a collard greens frittata. Some of the recipes, such as turnip and squash stew with chicken, include meat or fish, but each showcases veggies as the main attraction.
We appreciate Anthony’s helpful, illustrated prep tips along the way (we can now confidently tackle a kohlrabi), his penchant for root-to-stem cooking and his urging to buy vegetables seasonally and locally. If Anthony can’t source something locally, then he won’t be cooking it…which makes us pretty glad that Jerusalem artichokes don’t actually come from Jerusalem.
V IS FOR VEGETABLES recipes and images courtesy Little, Brown and Company. Photo Credit ©Maura McEvoy.
Copyright ©2015 by Michael Anthony and Dorothy Kalins, Ink, LLC
- 5 large Jerusalem artichokes
- 3 1/2 tablespoons olive oil
- Salt and pepper
- 1 clove garlic, smashed
- 1 small sprig rosemary
- 1 tablespoon butter
- 3 cups Brussels sprout leaves (from about 1 pound whole)
- 1 shallot, minced
- Fresh lemon juice
- Preheat the oven to 375°F. Using a paring knife, cut the knobs off the Jerusalem artichokes. This helps them cook evenly. Cook the smaller cut-off pieces in the same pan with the large pieces and remove them when they’re soft.
- Heat a tablespoon of the oil in a medium ovenproof skillet over medium-high heat. Add the large Jerusalem artichokes, salt and pepper, and cook until brown all over, about 6 minutes. Pop the pan into the oven and roast until the artichokes are tender, about 30 minutes. Roll them around every 10 minutes or so, for even roasting and browning.
- Remove the skillet from the oven and put it on a burner over medium heat. Add the garlic, rosemary and butter and, using a spoon, baste the Jerusalem artichokes until they are lightly glazed and light brown all over, tilting the pan so the liquid pools at the bottom edge. Transfer to a cutting board and thickly slice crosswise.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the Brussels sprout leaves, salt and pepper, and cook for about a minute, stirring constantly. Add the shallots and cook for another minute, stirring. Add the roasted artichokes and cook until the Brussels sprout leaves are brown in places and crisp-tender, about another minute. Season with lemon juice and stir in the remaining 1/2 tablespoon oil.