Tubers with a consistency and flavor much like a cross between potatoes and artichoke hearts. A carbohydrate called inulin (not to be confused with insulin) gives the them a tendency to become very soft and mushy if boiled or overcooked, so it is best to steam them lightly to preserve their texture. They also do well with roasting and compliment the flavors of herbs, meats and cheeses well.
Knobby tuber that grows in clusters with a thin skin that grows in overlapping layers. Sizes range in length from 1/2 to 5 inches.
Selecting and Buying
Preparation and Use
Eat raw, sliced thinly, grated, or cut into matchstick and add to salads. Boil, steam, or roast. Excellent with meats and in stews.
Conserving and Storing
Store in the refrigerators for up to two weeks.
- Mashed Potatoes With Jerusalem Artichokes and Chives
- Jerusalem Artichokes
- Chilled Jerusalem Artichoke Soup
- Jerusalem Artichokes In Cream
- Potato Gratin With Jerusalem Artichokes and Leeks
- Delia's Jerusalem Artichokes & Carrot Soup
- Jerusalem Artichoke, Cheese And Potato Casserole
- Oven Roasted Wooly Pig Pork Chops With Jerusalem Artichokes
- Jerusalem Artichoke, Potato and Parsnip Soup With Caramelized Onions
- Jerusalem Artichoke