Weird and knobbly, but packed with delicious flavour
Originally uploaded by avlxyz, made available through Creative Commons, thanks!
WHAT: jerusalem artichoke, great from November through March. In fact, if you grow your own, they start producing tubers in August but you should wait until after first frost to pick them as that apparently produces a sweeter flavour.
WHY: they provide an excellent alternative to potato, but with a different taste.
HOW: prepare like you would potatoes, actually, but unlike potato it can even be served raw in salads. Steam (boiling makes them go mushy), sauté with garlic, fry, puré, oven roast, make a hearty soup, deep fry, or fry with batter and serve with a dip.
Pick out smooth ones as you will waste less when peeling. More knobs does not equal better quality. It is easier to peel them after they are steamed, but keeping the peel on provides more nutrients. Also, the peeled tuber discolours in air unless you keep them in a pot of water with some lemon juice squeezed in.
Jerusalem artichoke puré with apple and spices, yum!
Originally uploaded by wfiupublicradio, made available through Creative Commons, thanks!
Funny plant, this. Despite its name it has no connection with globe artichokes, nor Jerusalem. It actually is a type of sunflower. Native to North America, as Italian settlers arrived they called it "girasole" (Italian for sunflower) and it is believed it was distorted through the years to "jerusalem". And yes, the tubers do taste a bit like globe artichokes. For more background, see "eat the seasons".
While it looks a bit like ginger (or the Mandrakes of Harry Potter...) it is more like a potato in texture and consistency (although very different in taste). Rather than starch the carbohydrate is something called inulin, an important component in the fructose (don't eat too much of this...) industry which uses a lot of jerusalem artichoke.
This inulin is also what may cause some people to get digestion problems from jerusalem artichoke. Sometimes causing tummy pains and excessive wind, it has been nicknamed "fartichoke"...
Taste is often described as nutty and sweet with hints of honey. My favourite way of serving this delicious root vegetable is as a soup. Try 32 Great Queen Street for a fantastic jerusalem artichoke soup, topped with a bit of truffle oil and served with fantastic bread.
Jerusalem artichoke soup, and some very excellent bread.
Originally uploaded by Manne.
Comments