Jerusalem artichokes in maple syrup

Serve with fresh vegetables or as tapas. This recipe was inspired by an entry into the Vegetarian Dish Challenge, 2012.

Jerusalem artichokes in maple syrup


Serves 8-10 as a topping

500g Jerusalem artichokes, washed and diced
100 ml maple syrup
100 ml white wine
50g honey
¼ tsp turmeric
2 bay leaves
pinch salt


Place all ingredients in a heavy-based frying pan and cook slowly until artichokes are soft and liquid absorbed.
Cool and remove bay leaves.
Place artichoke mixture in a blender and blend until smooth.

Serve individually or with Beetroot relish, Eggplant ratatouille and Caponata. [See our recipes]

Jerusalem artichokes in maple syrup is the upper left hand image.

Acknowledgement: Eugene Sokolovski

Nutrition Information Panel

Per Serving [Per 100g Serves]
Energy 349kj
Protein 1.1g
Total fat 0.1g
- saturated fat 0.02g
Carbohydrates 16g
- sugars 16g
Fibre 2.1g
Sodium 21mg

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