Nope not ginger… or potato! Jerusalem artichoke.

My aunt and Uncle are growing Organic Jerusalem artichokes here on Prince Edward Island (to make an order call 902-566-3055). They gave  me some to try last week and here is what I did with them.

-1Lb Jerusalem artichokes, scrubbed well and sliced into 1 inch pieces

-4-6 small dried bay leaves

-2 cloves of garlic, minced

-Pinch of sea salt

-A generous splash of Mirin

-1 tbsp olive oil

-Fresh ground pepper (optional)

In a cast Iron frying pan, heat oil and add the artichokes. Saute until browned on both sides. Add the bay leaves, garlic, mirin and salt and pepper. Cover with a lid and place on low. Simmer until liquid is gone about 7-10 minutes. Serve.

( I loved the flavor of this dish but the texture of cooked Jerusalem artichoke takes a bit of getting used to 🙂 )

-I also added sliced raw Jerusalem artichoke to salads.

Savory Squash Pie


-2 Cups whole wheat flour

-Pinch of sea salt

-1 tsp whole cumin

-1/3 Cup olive oil

-1/3 Cup rice syrup

-1/2 Cup cold water

Mix all ingredients together and knead the dough for a few min. spread dough with fingers into a deep 12 ” pie dish. Make sure to press the dough evenly up the sides of the pie dish. Prick all over with a fork.

Bake for 15 min at 350 degrees. Take out and let cool while making the filling.


-4 Cups buttercup squash, peeled, de-seeded and cubed

-2 Potatoes, peeled and cubed

-2 Onions, diced

-2 Cloves of garlic, minced

-1 Cup of corn kernels

-1 Cup of grated mochi

-1/2 red pepper, diced (optional)

-1 tsp dried thyme

-1 pinch of cinnamon and nutmeg

-1/2 tsp sea salt

-Oil for saute

In a medium sized pot steam the squash and the potatoes until tender. About 12 min. Place into a bowl. Mash with a potato masher and set aside.

In a cast iron pan saute the onion, garlic and pepper until soft. Add the corn and cook for 2 more minutes.

Mix mashed squash and potatoes with all remaining ingredients. Spoon into pie crust and bake at 350 degrees for 30 minutes.

Celery Apple Salad

-4 stalks of celery, sliced on a diagonal

-1/4 of an onion, sliced into thin half moons

-2 medium sized apples(I used Honey Crisp), cored and sliced thin.

-1 tsp Dijon mustard

-1 tsp sesame oil

-1 Lemon, juiced

-1 tsp rice syrup

– Pinch of sea salt

– fresh ground pepper(optional)

Mix all ingredients together and enjoy!


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