I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky ...

My cold-weather comfort food is any root vegetable roasted, sautéed or mashed. Carrots, beets and sweet potatoes get the most attention. However, it was a recent purchase of Jerusalem artichokes from ...

Add Yahoo as a preferred source to see more of our stories on Google. If the artichoke skins are pretty clean after a good scrub, don't worry about peeling them, says Hix - Matt Austin Jerusalem ...

Jerusalem artichokes have nothing to do with Jerusalem, nor are they a member of the artichoke family. They are actually the root of the sunflower plant. However they got their name does not matter, ...

Not part of the artichoke family at all, nor from Jerusalem, these sweet tubers are part of the sunflower family and get their name from the Italian word for sunflower, ‘girasole’. To confuse matters ...

People love to cook for intimate gatherings, but they also have a fascination with mass-producing food. I, for one, am guilty of an obsession with the Food Network show Unwrapped and immediately join ...

1) Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. (This is called “sweating” the onions.) Uncover, add the garlic and artichokes, and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Jerusalem Artichoke Soup YIELD: 4 SERVINGS 2 1/2 tablespoons butter 1 onion, roughly chopped 1. Melt butter in a large, ...

Add Yahoo as a preferred source to see more of our stories on Google. Together with some celery, carrots, apples and walnuts, Jerusalem artichoke makes for a great salad. Bernd Diekjobst/dpa Tired of ...

I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky ...

8 large parsnips (about 3 pounds), peeled and cut into large pieces Heat oven to 400 degrees. Line a baking sheet with parchment paper. Drizzle the parsnip pieces with olive oil. Place the parsnips on ...