Posted in Gardening, Recipes

The last Jerusalem artichokes from our garden & 2 vegan gluten-free recipes using them!

Hello sweeties! I am back in full swing. The last 2 weeks I have been ill with a viral throat infection but now, I am back with plenty of energy too! πŸ™‚ xxx

Sunday morning, my husband & I pulled all the rest of the Jerusalem artichokes from our allotment plot. We still had J. artichokes from 4 other plants in the ground. We needed to pull them out because the rest of them would regrow again & that wouldn’t be very nice in Β the mouth & that meat less flavor too. We dug them out & left a few of them in the ground to grow to new plants in April. You see?

Jerusalem artichokes!

So, we placed them in 2 buckets filled with leaves & ground to keep them better fresh. We placed them in an unheated cold room. I already made several recipes with them. I will give you my favorites from my blog below this post & made 2 lovely recipes with them. The 1st one is a lovely soup, spiced up a bit & filled with yummy flavors & the other one is a vegan gluten-free main dish.

A lovely spiced up nourishing soup


This is a lovely spiced up nourishing soup. I made a lot of it & froze it in big portions for my freezer to enjoy this soup all year round! Because you know that J. artichokes are also known as Fartichokes,….& that is so true! πŸ™‚ You must not eat this soup before going to yoga! πŸ˜‰

Recipe: For a whole lot of soup

3 big large stalks of green celery, cleaned, washed, water dipped off, cut up into rough chunks

1 big leek, cleaned, washed, water dipped off, cut up

880 gr peeled Jerusalem artichokes, cut each into 2-3 pieces, kept into water with some apple cider vinegar put in to keep the peeled chokes white. This prevents browning!!!

2 tablespoons of hot curry powder

30 grins of black pepper

20 grins of milled pink salt

2 liter of a hot vegan gluten-free stock

coconut oil, to fry in


Take a large deep soup pot & heat up medium-high. Add some know of coconut oil & let it melt. When hot & sizzling, add chopped sunschokes & add 1 tablespoon of hot curry powder to the pot & stir everything round. Fry for about 5-10 minutes, adding some more coconut oil if you need to. Lower the heat if you must. Now, add chopped leek & celery pieces. Add another tablespoon of hot curry powder & stir everything round into the pot. Fry for another 5 minutes or so & pour your hot stock all over it, stirring. Place fitted lid on & cook for about 10 minutes or until all of your veggies are cooked through. Check seasoning, one last time. I added 30 grins of black pepper & 20 grins of punk salt to the soup. Stir through & blend with an immersion blender. This is a thicker soup. You must taste the artichokes first, then the celery & then the hot curry at the end! Perfect soup! Enjoy! MMM,…

Vegan Gluten-free main dish! Yumm!


I served this lovely J. artichokes dish with fennel & cooked quinoa with carrots in them. You see?


So, here we go!

Recipe: For 4 persons, a big part


* For the veggies in Creuset pot:

2 fat cloves of garlic, peeled & finely cut up

1 big fennel bulb, cleaned, washed, water dipped off, cut up into smaller strips, big hard inner core removed

580 gr peeled Jerusalem artichokes, each cut up into 2+- pieces, kept in water with added apple cider vinegar to keep the sunchokes white

a fruity extra virgin olive oil

black pepper

pink salt in a grinder

300 ml of a hot vegan gluten-free stock

* For the cooked quinoa-carrot dish:

1 mug of quinoa

1 mug of cold water

3 big large carrots, peeled & cut up into rounds

1/4 of vegan gluten-free stock cube


  1. Rinse the quinoa & add 1 mug of cold water to the pot with quinoa. Add chopped carrots. Add vegan stock cube. Cook, on low-fire until it is ready. Cook all the water off & turn heat off. I seasoned my cooked quinoa-carrot dish with some black pepper & some pink salt, stirred in. Keep warm.
  2. At the same time, take a large Creuset pot & pour oil in & place fitted lid on too. Turn heat on high. When Β hot, add chopped fennel & artichoke chunks. Season with some pink salt & pepper. Stir often. fry for about 10 minutes. Now, turn heat more on high & add 300 ml of hot stock & place fitted lid on. Steam the veggies for about 5-10 minutes & check seasoning one last time. Check if veggies are cooked through. I added 15 grins of black pepper & 15 grins of pink salt. Serve instantly with the cooked carrot-quinoa dish & enjoy with loved one’s! πŸ™‚ MMM!β™₯Β Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

  3. My other favorite sunchokes recipes are:1. Vegan Gluten-glutenfree sunschoke lΓ€tkes!2. A lovely vegan roasted dinner!3. Soup me!

    4. Sunchokes fennel soup!



Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

38 thoughts on “The last Jerusalem artichokes from our garden & 2 vegan gluten-free recipes using them!

  1. I have never had Jerusalem artichokes…wonder how they taste like. The quinoa main looks very delicious too.

    1. A bit sweet & earthy flavor! It is a very healthy veggies too, great for diabetes people filled with inulin! x

  2. That soup sounds like a spoonful of heaven! a creamy puree of Jerusalem artichokes is always astoundingly delicious, no matter how simple the recipe may seem. This looks absolutely perfect.

  3. Thank you for the recipe. I grow fields of Jerusalem artichokes. We call them sun chokes. The bees love the little sunflowers, The goats eat the dead stalks, We eat the roots and so do the pigs. They turn the soil for us looking for the tubers. This is one sustainable plant for sure.

  4. The recipe with quinoa looks so appealing besides being healthy that is. I never tasted Jerusalem artichokes. I need to look for them now. I even watched your YouTube video Sophie and I thought it was awesome πŸ‘β˜Ί

  5. So sorry to hear that you have been unwell. I hope the Spring arrives for you soon with lots of sunshine and good growing weather x

  6. Fun post Sophie– don’t things taste better when you’ve grown them yourself?? the soup looks creamy and luscious! (and I’ll heed the yoga warming!!)

  7. Aw, that’s too bad you got such a nasty throat infection! I am happy to hear that you are feeling better!! These two recipes look so tasty. I still haven’t bought jerusalem artichokes! I have to try them.

  8. 2 fantastic recipes,…all new to me too! I must try them out next year with my own home geo<wn sunschokes! x

  9. What a nice looking soup – great time of year for soup. Still a bit damp and cold here in the Northeast.

      1. I cannot wait for the warm weather to come and stay awhile. One day it is warm like a summer day and then the next day is rainy and damp. But hopefully the snow storms are over!

Comments are closed.