Jerusalem artichoke recipes
You won't have to peel them when you give them a scrub.
you don't even have to prepare them; you can eat them raw.
Tasty, healthy, versatile and free, what more does a person need?
(Besides a personal assistant who digs them up and cleans them)
Click here for photos of Jerusalem artichokes.
you don't even have to prepare them; you can eat them raw.
Tasty, healthy, versatile and free, what more does a person need?
(Besides a personal assistant who digs them up and cleans them)
Click here for photos of Jerusalem artichokes.
Methods of preservation
Fridge
Jerusalem artichokes can be stored in the fridge for months. I've managed to store them successfully for four months and I bet I could have stored them longer if we hadn't eaten them all and if I had a bigger fridge and a humongous crisper drawer. But you can't keep the tubers from sprouting too long so long storage in the fridge is only really successful in winter.
Simply scrub the tubers clean, let them dry, fold two sheets of paper towel and place them in a ziplock bag or ventilated vegetable bag. Place the tubers flat on top of the paper towel. Close the bag or if you use a ziplock bag, don't close the bag all the way to allow for air circulation. Store in the crisper drawer and replace the paper towels once a week or every two weeks.
Freezing
is not recommended because they'll get mushy even in prepared dishes.
Jerusalem artichokes can be stored in the fridge for months. I've managed to store them successfully for four months and I bet I could have stored them longer if we hadn't eaten them all and if I had a bigger fridge and a humongous crisper drawer. But you can't keep the tubers from sprouting too long so long storage in the fridge is only really successful in winter.
Simply scrub the tubers clean, let them dry, fold two sheets of paper towel and place them in a ziplock bag or ventilated vegetable bag. Place the tubers flat on top of the paper towel. Close the bag or if you use a ziplock bag, don't close the bag all the way to allow for air circulation. Store in the crisper drawer and replace the paper towels once a week or every two weeks.
Freezing
is not recommended because they'll get mushy even in prepared dishes.
Storing in sand
I've kept tubers in a big tub with sand in the garage (I don't have a root cellar) and I've been able to make a decent chiffon pie with half deteriorated and halfway sprouting tubers from that tub in June.
I've kept tubers in a big tub with sand in the garage (I don't have a root cellar) and I've been able to make a decent chiffon pie with half deteriorated and halfway sprouting tubers from that tub in June.
Drying
I use an excalibur dehydrator with 9 sheets for drying thinly sliced Jerusalem artichokes. I set the temperature to about 125 degrees and depending on how thick or uneven I've sliced them, it can require 12 hours, easily.
I use an excalibur dehydrator with 9 sheets for drying thinly sliced Jerusalem artichokes. I set the temperature to about 125 degrees and depending on how thick or uneven I've sliced them, it can require 12 hours, easily.
When they're completely dry, I put them in quart jars and shake them every day for a week. If condensation appears they'll have to go back into the dehydrator.
I could have peeled them so they look nicer but it's just too much work. They reconstitute very well with warm or boiling water.
I could have peeled them so they look nicer but it's just too much work. They reconstitute very well with warm or boiling water.
They can then be stored in plastic bags.
Flour
Grind peeld, thinly sliced tubers into a flour and store in a jar.
The flour is super delicious with a initial texture like coffee creamer and a full sweet artichoke flavor.
You could stir this in boiling water with a scoop of dandyblend, for instance, but the sunchoke particles soon sink to the bottom. But it does give off a wonderful jerusalem artichoke flavor.
This year I'll be making a mousse and ice cream with this flour. I think it would do well in bread too.
Grind peeld, thinly sliced tubers into a flour and store in a jar.
The flour is super delicious with a initial texture like coffee creamer and a full sweet artichoke flavor.
You could stir this in boiling water with a scoop of dandyblend, for instance, but the sunchoke particles soon sink to the bottom. But it does give off a wonderful jerusalem artichoke flavor.
This year I'll be making a mousse and ice cream with this flour. I think it would do well in bread too.
Pickling
They can be pickled. It's not my favorite way of preservation because the vinegar changes the flavor too much but as a prepared food, they are a very nice addition to any meal. A nice pickling recipe is listed above.
They can be pickled. It's not my favorite way of preservation because the vinegar changes the flavor too much but as a prepared food, they are a very nice addition to any meal. A nice pickling recipe is listed above.