Jerusalem artichokes with black pudding

Jerusalem artichoke is a plant whose various parts have many applications. Its flowers are suitable for decoration and its bulbs are edible.

The bulbs can be boiled, baked or served raw. Its taste is quite sweet and slightly nutty.

Below you can find the recipe of a very simple dish made from Jerusalem artichokes. I combined the artichokes with black pudding and baked it all in the oven. This dish works well as an appetizer.

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Ingredients for baked Jerusalem artichokes.

• 400 g Jerusalem artichokes
• 1 teaspoon of salt
• 2 tablespoon of butter
• 200 g black pudding
• 3 big shallots

How to make Jerusalem artichokes with black pudding.

Clean and rinse the Jerusalem artichokes in water but do not peel off the skin. Pour water into a pot, add salt and transfer the Jerusalem artichokes to it. Bring it to boil and cook for 20 minutes. Pour out the water, let it slightly cool down and cut each Jerusalem artichoke lengthwise into two halves. Put the halves in a pan and add 1 tablespoon of butter. Mix.

Put a tablespoon of butter in a frying pan, add finely chopped shallot onions. Fry on a medium heat for 2-3 minutes then add the chopped black pudding. Continue frying on a low heat for 5 minutes.

Place a teaspoon of black pudding on each half of Jerusalem artichoke. Place the Jerusalem artichokes covered with the black pudding in a baking dish. Insert the dish to an oven preheated to 180 degrees Celsius for 15 minutes. Serve warm.

Enjoy!

Good to know when making baked Jerusalem artichokes.

While cooking Jerusalem artichokes, it is worth checking with a fork whether it is soft or it needs extra time. The Jerusalem artichokes should not fall apart but they cannot be tough either.

I did not add any additional spices to the black pudding. If you think that the black pudding needs more salt or pepper, just add it.

I used shallot onions as their taste is more delicate than other onion varieties.

Do you like baked vegetables? If so, try our recipe for Stuffed onions.