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Different ways of eating Jerusalem artichoke
What is a Jerusalem artichoke?
Jerusalem artichoke flowerA 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.
It is a food rich in inulin. It mainly has digestive properties, helps lower cholesterol. With prebiotic effect, it also helps treat constipation.
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
Tubers of Jerusalem artichoke- 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.
This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
