Different ways of eating Jerusalem artichoke
What is a Jerusalem artichoke?
A Jerusalem artichoke is an edible tuber, native to North America, grown on every continent.
This tuber comes from a plant of the Compositae family, like the sunflower.
What flavor a Jerusalem artichoke has?
Jerusalem artichokes have a mild flavor, reminiscent of artichoke and potato.
How to cook Jerusalem Artichoke?
- Clean the skin of the tubers and peel them.
- Cut them into thick slices.
- Pour them into a pan of boiling water and salt.
- Cook for 8 minutes or until tender.
- Mix with butter or olive oil, salt and pepper.
Despite being a food native to North America, the truth is that the Jerusalem artichoke has been more successful in European cuisine.
|The Italian botanist Fabio Colonna (1567-1640) writes in his book one of the first historical vestiges of topinambour consumption in Europe, “the Jerusalem artichokes prepared in different ways: boiled with butter and ginger, others baked in cakes, putting dates, ginger and raisins… “.|
Different ways of eating Jerusalem artichokes
- Jerusalem artichokes can be cooked boiled or steamed, dressed with butter or olive oil.
- You can also cook roast it, or use it in creams, purees, soups, stews or added to omelets.
- The more beginner Jerusalem artichokes, after winter frost, have a sweet taste and suitable for taking raw. These are added to salads as if they were radishes.
- In some regions, they are consumed pickled in brine and vinegar.
- The tubers can be dehydrated and ground to form Jerusalem artichoke flour. This is suitable for coeliacs and can be stored for a long time.
- In Germany, people prepare a liquor with Jerusalem artichokes and alcohol used for producing what is known as “Topi” “Rossler” or “Jerusalem artichoke brandy”.
More information on Jerusalem artichoke.
17 November, 2022