Jerusalem artichokes

littleredhen

several here sound yummy
http://vegbox-recipes.co.uk/ingredients/jerusalem-artichoke.php

Pink.

Hi melli,

There's an earlier thread with more ideas for using jerusalem artichokes so I've added your thread to it to keep the suggestions together.

Pink

ChocClare

Exactly what it says on the title line!

I have just spent two hours out "tidying" the garden (on a par with painting the Forth Bridge). I pulled up some Jerusalem artichoke stems and a load of tubers came with.

I know these are supposed to be delicious (though apparently make you Not Nice To Be Near in the gas department) but has anyone got any really yumola recipes?

My lot don`t eat soup, I`m afraid, which does rule out quite a lot of ideas, I know.

All suggestions gratefully received.

loopy-loo73

My Dad gave me some a while ago & I put them in my actifry with parsnips & spuds to go with our roast.

They were yummy

Lou.

ChocClare

Ooh, that`s interesting. Did you parboil them first?

Odette

My mum got some of these in her vegbox and gave them to me, after a little googling and finding out they're called "sunchokes" in the US (what a lovely name!). I made a gratain of sorts with fried onions and parmasan.

http://homecooking.about.com/od/vegetablerecipes/r/blv72.htm

Nice but I dont think the jerusalem articoke is for me, but I dont like potatoes much and they'er similar

newleaf

They are very good just sliced (about quarter of an inch thick) and sauteed in butter. My FIL likes them raw, grated into a coleslaw or salad . Otherwise I'd roast, or the gratin also sounds very good.
If you haven't had them before, consume a cautious amount until you guage the effect they have on your, ahem, digestive system. The first time we tried them, they were so delicious we really tucked in, and it was a night to remember, for all the wrong reasons!

(My husband now calls them Gruesome Artichokes )

Chakani

They are also great in stews, just dice and chuck in with the other veg.

seraphina

Ah, good ol' fartichokes:D I tend to just treat them like spuds - roast or slice thinly to use in toppings.

ChocClare

Well, I parboiled one and roasted it with the potatoes/parsnips/carrots tonight. Nothing like being cautious! It tasted... different, a very definite flavour - actually in competition with the rest of the supper I felt, but not unpleasant or anything.

The brass section is not in action yet (as it were) but the night is young! We will see...

Thanks for all your replies, chaps.