Jerusalem artichoke spaghetti with hazelnut parsley pesto drizzle
I’ve not had an incredible amount of experience of cooking with Jerusalem Artichokes, really. They’re only available around this time of year, and not always available in supermarkets. I do however recall an amazing creamy soup from my chef training days (trivia: they actually call them sunchokes in the USA), and an almighty wind inducing whole tray of them roasted in harissa pasta a few winters ago. To be honest, that final experience made me a little cautious of trying them again! I’ve since read up a bit on how to reduce their, err side affects, and nutritionist Amelia Freer recommends starting with a smaller portions size, or cooking them with a bay leaf. The reason these little blighters are so windy is because of the fibre called inulin that’s in them. A prebiotic that actually makes them rather good for you.
I made a Jerusalem artichoke spaghetti dish similar to this over the Christmas holidays inspired by a need to use up some Jerusalem artichokes which had been languishing in my fridge since the last veg drop off before Christmas. Sautéing them in a little oil and butter with some added Parmesan and serving over pasta felt like the best thing to do (inspired by this recipe). I’ve been patiently waiting for them to return to my weekly veg bag ever since, so I could recreate this recipe for me, and of course share it for you too.
I’ve upgraded my Christmas dish today, by adding a hazelnut parsley pesto on top. My go to book The Flavour Bible suggests that both hazelnut and parsley are good flavour partners for Jerusalem artichokes. I also happen to know they make a great pesto. Is there anything not bettered by pesto?
Special thanks goes out to my Auntie and Uncle for bringing me the huge block of Italian Parmesan from Italy for a Christmas present this year. It really did make the dish!
- 400g Jerusalem artichokes, scrubbed clean, peeled and thinly sliced
- 1 tbsp olive oil and a knob of butter
- 2 Shallots (or 1 large onion), finely sliced
- 1-2 clove garlic, minced
- 4 tbsps crème fraiche
- 40g Parmesan cheese, finely grated
- 160-180g brown rice spaghetti (or use wholemeal or spelt for non gluten free)
- salt and pepper
- 50g roasted hazelnuts, skins removed and roughly chopped
- 1 plump clove garlic
- handful fresh parsley ~ 30g
- 90mls Extra-virgin Olive oil
- 1 Lemon, juice and zest
- pinch salt
- First make your pesto, you may not have enough time while the rest of the dish is cooking, and it keeps the cooking process simpler! Put all of the ingredients into a food processor then blitz until well combined. Taste and adjust seasoning or lemon juice / oil as necessary. I prefer quite a chunky texture, personally. Set aside.
- Next prepare your Jerusalem artichokes, by steaming them in a steam basket for 5 mins. Drain well.
- Meanwhile warm the oil and butter in a large frying pan, then saute the shallots with a pinch of salt for a few minutes until they begin to soften. Add the garlic, then tip in the steamed artichokes and cook for another 8 minutes.
- While the artichokes are cooking bring a large pot of salted water to a boil ready to cook your pasta. Add the pasta and cook until al dente. Brown rice pasta usually only takes around 6 minutes.
- When the pasta is done its time to assemble your dish. Add the crème fraiche and half of the parmesan to the artichokes, being careful to stir the creme fraiche in gently so it doesn't split. Add a ladle of the pasta cooking water to the sauce, then drain the pasta and add to the pan. Make sure all the pasta is coated in the sauce, then plate up, adding the pesto, extra black pepper and the rest of the parmesan at the table.
I have never tried Jerusalem artichokes – I never knew what to do with them. Must give it a try not that you have inspired me!
Oh I hope you get the chance to try them soon – just don’t eat too many in one go 🙂
How gloriously inventive pairing ‘chokes with (gf) pasta. And I just know it will be uber tasty with your nutty-licious pesto 🙂 Great ideas!
Thanks to google for helping me get there! Thanks Kellie 🙂
This sounds totally lush and I have never cooked brown rice spaghetti so will look out for it:-)
Thanks Camilla, I find its really rather good for the occasional bowl of carbs 🙂
I would make a lemon cheesecake , perfect family dessert
Sounds delicious, great idea!
I’d like to try a citrus roasted salmon with this zester.
Oh wow, totally love the idea of that. Good luck!
spag bol x
With heaps of parmesan? I’m in!
At the moment I think I’d make a cottage pie with a cheesy topping. Yum!
Sounds perfectly comforting!
love your recipe.Looks delicious. .i would make a lemon drizzle cake x
Ooh yes, def a great idea!
I’d be making a chicken and chorizo stew with lots of lovely lemon zest grated on top!
A steak and ale pie with fresh seasonal veg is always a winner! 🙂
Its been years since I had one of them. Lovely idea,
I’d make a lemon courgette cake 🙂
Yes Elisah – all the way! 🙂
There are too many things to choose from! Definitely something involving cheese!
Ha ha, and this makes light work of cheese too – perfect!
Ooooh I think a good old bit of purple sprouting broccoli with some hazelnut oil, toasted hazelnuts, and lemon and orange zest… But more to the point how fab is this recipe Ceri! Love it
I’m off to find some PSB today. Sounds like that’s a cracking combo! THank you Georgie!
I’d grate a little nutmeg onto a lovely warming root vegetable crumble – it’s such a hearty dish and one that hugs you from the inside!
That sounds great! Perfect for this time of year!
Oh so many things….my 7 grains porridge with seasonal fruit and cocoa nibs, hemp seeds and bee pollen; roasted veggies like carrots and beetroot; roasted salmon fillet with herb crust; oats and cranberry cookies…possibilities are endless 🙂
All of that sounds amazing! Love to have any of these!
I’d definitely make something sweet probably with grated blood zest and juice hmmmmm, maybe an ice-cream with blood orange juice and grated dark chocolate and zest…Yes!!
A great (did you see what I did there?!) post Ceri, to be honest I have never tasted Jerusalem artichokes but have been meaning to give them a go, you may have just encouraged me to go for it!
Sounds amazing, I adore blood oranges and they are great with choccy too! Hope you find time to try these soon!
Wow what an interesting recipe, I actually did a little “Ooh!” … Sounds delicious and looks like it came out great!
Haha, thanks so much!
Never had Jerusalem Artichokes and knowing that they are seasonal is a great opportunity to try them out, so thanks for the heads up! Great blog by the way…
Oh wow, yeah be sure to try them out soon! Thanks Darryl
I would make a spring vegetable risotto .
Sounds lovely, I’d like spring to come asap!
a spring vegetable risotto . xx
Good choice!
I’ve been looking for new recipe ideas with jerusalem artichokes given that they are back in season again.
Ah, hope you liked what you found here!
A lemon risotto always makes me feel summery 🙂
and I think we all need that now! Thanks 🙂
There are lots of nice oranges about at the moment so I think I would like to cook a blood orange tart
I am obsessed with them too!
Beautiful as always Ceri. Pesto makes everything better for sure! This zester looks incredible too. I’d be zesting some orange to add a little something different to icing for a cake! X
Thank you Monique. Pesto is always a winner in my book. Love the cake idea! x
I’d make a warm and spicy stewed red cabbage dish – lots of warming nutmeg!
Ooh stew sounds incredible!
I’d make a fish pie with a celeriac topping with grated nutmeg as celeriac in season at the moment. Your Jerusalem artichoke recipe sounds amazing!
Celeriac is so good right now, i love the idea of using to top a fish pie!
Ooooh definitely something with lime zest. Like a crab salad or in a sorbet x
I haven’t had crab for a long time, love this idea! Thanks for stopping by Vicky! x