Beefed Up

Ballpark standbys meet an underrated vegetable

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You may not expect a chef to champion ketchup and pretzel salt. But the two ingredients were key in getting Montreal chef Frédéric Morin to eat his vegetables. Well, one vegetable in particular: Jerusalem artichokes. Morin, a co-author of the newly released The Art of Living According to Joe Beef, couldn't stomach Jerusalem artichokes until he tried them sprinkled with coarse salt and dipped in ketchup. He says the combination is more classic then one might think. "The idea of warming fat, cooking something in that fat and serving it with a sweet-sour condiment speaks to people in a basic way," he says. As for using pretzel salt, Morin likens it to the original sea salt, imparting the ideal amount of crunch.

Recipe adapted from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan and Meredith Erickson (Ten Speed)

Jerusalem Artichokes With Ketchup
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You may not expect a chef to champion ketchup and pretzel salt. But the two ingredients were key in getting Montreal chef Frédéric Morin to eat his vegetables. Well, one vegetable in particular: Jerusalem artichokes.
Servings
4
servings
Ingredients
  • 2 tablespoons rendered chicken fat, unsalted butter or olive oil
  • 8 large Jerusalem artichokes
  • 3 tablespoons water
  • Big handful of coarse salt
  • Pretzel salt
  • Freshly ground black pepper
  • Leaves from 3 sprigs of thyme
  • Ketchup, for serving
Directions
  1. Preheat the oven to 400°F. Smear the chicken fat, butter or olive oil onto a rimmed, nonstick baking sheet.
  2. Place the artichokes in a large, heavy-duty lock-top plastic bag and add the water to the bag. Add the coarse salt, seal the bag and shake well. Open the bag and rinse the artichokes thoroughly. (This is a great way to clean Jerusalem artichokes. It removes dirt and debris better than your hands would.) 3. Cut the artichokes in half lengthwise and arrange them, cut side down, in a single layer on the prepared pan. Season them generously with the pretzel salt and pepper. Scatter the thyme leaves evenly over the top.
  3. Place the artichokes in the oven and cook for
45 minutes. Turn the artichokes and cook for another 30 minutes or until browned and slightly shriveled.
  4. Take the artichokes out of the oven, let cool and serve with ketchup.
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