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Jerusalem Artichokes is a species of sunflower-native to eastern North America. The artichoke tubers are sometimes used as a substitute for potatoes, they have a similar consistency, but rather the taste is more intense, but a sweeter, nuttier flavour than potatoes has. Raw and sliced thinly, they are fit for a salad. Tubers have a tendency to become soft and mushy if boiled- they retain their texture better when steamed or shortly heated in frying pan, as I did.Jerusalem artichokes are high in potassium  and in iron.

I tried the recipe from Jamie Oliver and I find it great way to prepare these tubers.

  • 600 g Jerusalem artichokes
  • olive oil
  • a few bay leaves
  • 2 cloves garlic
  • 1 splash white wine vinegar
  • salt
  • pepper

First peel the artichokes and then fry them in a heated oil. Add bay leaves, salt, pepper, smashed garlic and vinegar. Fry them just as less they need to be golden brown and crips. Eat them while they are hot. I find them especially good with sour cream. Bon appetit!

Tubers before peeling
Tubers before peeling

 

Frying in the pan Getting gold and crispy

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