Jerusalem artichokes brown butter best vegetarian


Jerusalem artichokes vegan brown butter best vegetarian

I read once that our taste buds change every seven years. And although this theory sounds a bit fishy, there are indeed some things (besides movies) which I rediscovered after many years. As a child for sure there were some things that landed on your plate which made you cry. Was it broccoli? Was it brussels sprouts? Well, for me it was butter. And look at me now – I simply adore butter. When I recently visited London, I tried brown butter for the very first time. Now I use it with pasta, vegetables, cakes, desserts… the smell is amazing and even though I cook mostly vegan, butter is now one of the few things I can’t imagine cooking without.

Jerusalem artichokes also met my taste buds in London for the first time. I was expecting something more in the taste like the traditional artichokes, but, to my big surprise, I got brown tubers on the plate that looked more like petite potatoes with a great nutty flavour. So, as I came back home I just had to try them my way and now I think they are one of my favourite vegetables. Also, they are so easy to prepare. So here it is: Jerusalem artichoke – tender and nutty, pear – fresh and sweet, caramelized walnuts, goat cheese, coriander and lemon zest for the perfect finish. Because life is too short to wait another seven years…

Jerusalem artichokes vegan brown butter best vegetarian



Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 4 servings


400g small Jerusalem artichokes
100g fresh goat cheese
1 pear
for caramelized walnuts:
50 g walnuts
4 tbsp date syrup
3 tbsp maple syrup
pinch of salt
for the brown butter:
100g butter
½ tsp cinnamon
½ tsp ground coriander
½ tsp ginger powder
½ tsp salt
pinch of cayenne pepper
some fresh coriander
zest of half lemon


Preheat the oven to 180 degrees C.

Wasch and scrub the artichokes and cut them into wedges. Cut the pear into thin slices.

Melt the butter over mid-heat and stir it from time to time. After approximately 5 minutes it will start to bubble, so keep on stirring until it will start changing its colour into light brown and smelling nutty. Be very careful as it is pretty easy to burn it, so you really need to catch this moment when it is only brown. Put it aside and add all the spices.

Pour the brown butter to the artichokes and pears and make sure all pieces are covered with the liquid. Put it into oven and bake for app. 35-40 min until the artichokes are almost soft. Then add some goat cheese cubes and bake for another 10 minutes.

Meanwhile caramelize the walnuts: mix both syrups with pinch of salt and stir the mixture with the walnuts. Take out the walnuts and put them on the baking paper. Put them into the oven for max. 5 min. It is very easy to burn it! So best would be to check it after 3 minutes.

At the end put the walnuts on the top, sprinkle some lemon zest and decorate with fresh coriander.

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