They aren’t from Jerusalem.
They aren’t even artichokes.
And although they look like root ginger, they are actually sunflower tubers!
Now my mum used to tell me that if I ate apple pips, I’d have apple trees growing out of my belly-button / ears / nose etc etc … If that’s true, then does it follow that if I eat a sunflower tuber, then … ?
Oh I DO hope so ; )
Given the curious nature of this ingredient, we thought it should be one of our “Veggies-in-the-Spotlight”.
J.A. Basics
In season in the Northern hemisphere from October through to the end of March, this vegetable is often confused with root ginger, yet the two couldn’t be more different.
Jerusalem Artichoke has a tasty nutty flavour and is one of the best non-meat sources of iron, so it’s well worth trying.
Do be aware, however, that these unassuming little tubers have a reputation for causing wind, so best avoided at dinner parties or on romantic nights in while the kids are away!
Buying J.A.s
Choose Jerusalem Artichoke tubers that feel firm, rather than soggy. Look out for any signs of mould growth.
If yours are going mouldy, don’t eat them – compost them.
Storing J.A.s
Should keep for up to 2 weeks in the salad compartment of the fridge.
Many people also successfully store them in a paper bag in a cool, dark cupboard or cellar.
Cooking J.A.s
Scrub the artichokes well – no need to peel, unless you want to.
Boil or steam, whole, for 15 to 20 minutes, until soft. If you slice them first, add some lemon juice to the water, to stop them discolouring, and cook for just 5 to 10 minutes.
Eating J.A.s
Jerusalem Artichoke Soup
Gratineed Jerusalem Artichokes
Jerusalem Artichoke and Mushroom Pithiver
Jerusalem Artichoke and Carrot Salad
Jerusalem Artichoke in Wine, Cream and Rosemary
Let us know what you think if you try one of these, and do share your own “J.A.” recipe favourites with us, using the Comments feature at the bottom.
Categories: food, recipes, seasonal eating
