Atelier Ea

Jerusalem Artichokes

Currently what inspires me is seasonal vegetables cooked to their maximum potential, served on ceramics shaped by the hands of local artist, Magdalena Kaluzna. The art of cooking a simple seasonal meal from super accessible veggies jazzed up with spices from our pantry is an art I want to exercise more in our quotidian routines. As our everyday storm is getting closer, the waves get so high I want to make room for what really matters to us; to cook awesome food and gather round the dinner table.

Lately I’ve been obsessed with an Autumn favorite of mine; Jerusalem artichokes. This happens pretty much every year. After a season of vibrant Summer veggies I find myself obsessing about their antithesis; earthy root vegetables. I prefer them roasted in the oven until slightly charred. In my opinion the almost burned skin is a nice contrast to the sweet flesh of Jerusalem artichokes. To balance the sweetness further, I serve them on a base of acidly crème fraîche. I you prefer something more acidly I recommend you go for the Icelandic skyr. To finish the dish off I dust it with a bit of spirulina just before serving. I’ve found that its intense earthiness enhances the flavour of the Jerusalem artichokes and ads a bit of umami. That’s how the funky green powder – which I previously only used as a healthy kick in my green smoothie bowl – found it’s way into my dinner repertoire.

Let me know what you think!

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Jerusalem Artichokes

500 grams Jerusalem artichokes
1 tablespoon olive oil
1 teaspoon sea salt

To serve
Crème fraîche


  1. Heat the oven to 220 C/ 425 F.
  2. Rinse the Jerusalem artichokes in water. Halve the biggest ones.
  3. Place on a baking tray and drizzle with olive oil and sea salt.
  4. Bake for 45 minutes or until slightly charred.
  5. Serve on a tablespoon of crème fraîche. Dust with spirulina and garnish with cress.



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