Jerusalem artichoke and potato patties

December 29, 2010

At the risk of sounding like a broken record (okay, I’m showing my age – a scratched CD), as fantastic as the food markets are in Istanbul, the selection can get a little repetitive at times. So it’s always a bit of a surprise when I see something new – especially when it’s an item I just don’t associate with Turkish cuisine.

This week that item was jerusalem artichokes. They are currently in vast, knobbly abundance at every market stall and local greengrocer around here, so I’m assuming this is the season for them.

Now, I’m very fond of jerusalem artichokes, and, luckily, so is Süleyman, but what I really didn’t want to do with them was make a soup. That seems to be a surefire way of suffering those well-known side effects of this particular vegetable. (Parp.)

After some mulling, I came up with idea of combining them with potatoes and making a kind of rosti with them. So, I chopped up the artichokes and potatoes into large chunks and placed them in cold water along with plenty of salt, a couple of bay leaves, a few whole peppercorns and one roughly chopped onion.

The idea was to par-boil them before letting them cool, then grate them for the rosti. Unfortunately, I took my eye of the stove and let them cook a little longer than they should have been. So, when I got round to the grating bit, the veggies just crumbled into a slightly mushy mound.

Still, I wasn’t going to let that deter me. They’d just be patties instead. And, because of that, I decided to make a few individual patties, instead of the one big rosti that you usually see in recipes. Plus, I was making beefburgers to go with them, and thought they’d look nice on top of the patties. (Forget how they taste, as long as they look good, eh?)

So, that’s what we had for dinner. Jerusalem artichoke and potato patties, with homemade beefburgers, and a tomato and cornichon salad with a mustard and parsley dressing. The delicious nuttiness of the artichokes went very well with the comforting sweet flavour of the potatoes, while the burgers and tomato salad added just the right tangy taste and crunchy texture to make it the perfect winter supper.

And, I can confirm, with no unpleasant after-effects.

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4 Responses to “Jerusalem artichoke and potato patties”

  1. Choclette Says:

    You’ve surprised me as well – never having been to Turkey, I am no authority whatsoever, but Jerusalem Artichokes were not what I would have expected either. Yum, I do like them and you’ve reminded me it’s time for us to try and wrestle ours from the ground. Your patties sound lovely, but wondering why cooking them that way would deter their – urr – side effects?


  2. I wonder if the lack of parping was something to do with the kind of jerusalem artichokes they were, rather than the cooking method. But maybe we should start some kind of scientific study – try my recipe with your artichokes and let me know how you get on!

  3. Wendy Says:

    As I’m “working hard” (well, I’m at my desk and I am typing this… it sure sounds like I am working hard) I had a quick search though Google and there doesn’t seem to be a way of cooking them that stops them producing the side effects. All that was suggested was that you may get used to them in time. Maybe Turkish JAs have evolved slightly?
    Sounds delicious though so I am inspired to get some when I next shop and try the experiemnt!


  4. Hi Wendy, yes, it seems there are a few different varieties of jerusalem artichokes, so maybe whatever it is that induces the special effects in UK ones just isn’t present in Turkish ones. Anyway, I’m certainly not complaining and plan to take full advantage of them here!
    PS Glad to hear you’re not working so hard that you don’t have time for a quick perusal of my blog ;)


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