Monday, October 10, 2016

Broccoli Rabe and Jerusalem Artichoke



In this post we're going to cook two vegetable sides, one way. 

Walking around the Greenmarket some of the stalls will show you how to cook ingredients that might otherwise be intimidating. Enter Jerusalem Artichokes. I've often been tempted to try them but wasn't really sure where to start. Fortunately I was able to try them a while ago and have been hooked ever since. 


 Remember to wash all of your ingredients thoroughly. 

Ingredients: 
Fresh turmeric 
"Wild" onions - though you can substitute with scallions or green onions
Jerusalem Artichokes 
 Broccoli Rabe 
Salt and Pepper



Prep: Thoroughly wash your onions and chop the entire plant into pieces no larger than a half inch. I also trimmed off the roots at the bulb. This is not necessary as they are edible, I however am not a fan of their texture. 






Thoroughly wash your turmeric. For ease of handling I cut mine in half before grating it. 
Watch out though this stuff stains your fingers


Add a little vegetable oil (I used grape seed) or olive oil to your pan and add the onions. 
Cook for about 2-3 minutes. 



During my trip to France earlier this year I became obsessed with these Tefal pots and pans that have detachable handles. In an apartment where storage space is a premium these are a lifesaver.



After much internet sleuthing, I was able to find them online. 
My life has been forever improved. 


After allowing the onions to cook, grate in the turmeric. 




Give it a quick stir




Add either the broccoli rabe or the quartered jerusalem artichoke. 

For Jerusalem Artichoke:
Prep: Wash and quarter your Jerusalem Artichokes, you want them to be around the same size so that they cook evenly. 

Saut√© the Jerusalem Artichoke for about ten minutes  over medium/high heat or until it becomes golden brown and begins to soften. 
Salt and pepper to taste. 




For Broccoli Rabe: 

DO NOT LET THIS GET SOGGY 

Prep: Blanch the broccoli rabe in boiling salted water quickly. 
We're talking one minute of cooking time in the boiling water and then immediately transferring into a bowl of ice water. Pat dry with a paper towel. 

Your broccoli rabe is now cooked. 

Add the cooked broccoli rabe to the onions and turmeric for 2-3 minutes, enough to heat and season the broccoli rabe. 

Salt and pepper to taste. 




These "sides" are hearty enough to serve as main dishes if you're a vegetarian you can easily add quinoa or beans, or if you are an unabashed carnivore who is trying to up his or her veggie intake, I suggest either jerk chicken or cut up skirt steak. 

 I like to add a little dried hot pepper to the broccoli rabe for some kick. 




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