Jerusalem Artichokes

I visitedĀ a friend‘s garden this week, and as we walked, he dug root vegetables. I left with a bag full of produce, including a whole bunch of Jerusalem artichokes. I transplanted a bunch of the tubers into my garden. They will grow into 10’ plants next year, topped with yellow flowers.

For the rest, I found this recipe forĀ Palestine soup, which inspired me. It is so simple: Sweat an onion in olive oil, add peeled & chopped Jerusalem artichokes and salt, cook until soft, blend, stir in cream, garnish with chopped hazelnuts.

Jerusalem artichokesJerusalem Artichokes

Jerusalem artichokes

Jerusalem artichokes soup

Jerusalem artichoke soup

Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May