Jerusalem Artichoke
Cooking Tips
- Jerusalem artichokes can be eaten raw, skin and all.
- For those with digestive sensitivities to inulin, a quick boiling is recommended.
- Use in place of potatoes in soup. Top with chives and cooked bacon.
- For pickles, soak chunks in water and salt for a day. Drain water and pack into clean jars. Cover with a brine made from generous amounts of vinegars, spices, and a pinch of sugar. Put in the fridge for at least a week before eating.
- Slice thinly using a mandolin. Drop into hot oil for half a minute and viola! Chips!
Details
Some vegetables seem to fly below the culinary radar, and Jerusalem artichokes, or sunchokes, are one such vegetable. Native to North America and grown as far north as Canada, Jerusalem artichokes are actually the root of a particular species of sunflower. You’ll see these tubers popping up in farmers markets beginning in October. Look for roots with few knobs, smooth skin, and no soft spots. They will be best when dug up after a light frost.
Nutrition: Jerusalem artichokes are especially recommended for diabetics. Rather than storing starch as glucose, the artichokes store it in the form of inulin, which is not used by the body for energy. This helps prevent blood sugar spikes. They are also high in potassium and iron and may aid in maintaining “good” gut bacteria.
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