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Jerusalem Artichoke / Sunchoke preparation and recipes Toplef10Jerusalem Artichoke / Sunchoke preparation and recipes 1zd3ho10

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Jerusalem Artichoke / Sunchoke preparation and recipes I22gcj10Jerusalem Artichoke / Sunchoke preparation and recipes 14dhcg10

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Jerusalem Artichoke / Sunchoke preparation and recipes

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Jerusalem Artichoke / Sunchoke preparation and recipes Empty Jerusalem Artichoke / Sunchoke preparation and recipes

Post  BeetlesPerSqFt 5/9/2016, 8:53 pm

Sanderson suggested I put these over here in recipes:

I clean my Jerusalem artichokes with a old (dishwasher cleaned) toothbrush, and break off any knobs that are too knobby and have deep crevices that are hiding dirt. Whatever variety I'm growing now is less knobbly than whatever variety my parents grew and actually seems cleanable... Once clean, I carve out any bug holes with the tip of a paring knife. My bugs especially like to gnaw out the tips. Then I slice or dice -- no peeling.

Sometimes I prepare them as a side, steamed, or microwaved, or roasted -- with butter and salt.

Sometimes I use them raw as a faux water chestnut in stir-fries and fried rice (but they lose the crunch when reheated.)

Here's two soup recipes I enjoyed:
http://food52.com/recipes/20538-velvety-leek-potato-jerusalem-artichoke-soup-dairy-free
 (I think I used chicken broth instead of vegetable)

http://www.epicurious.com/recipes/food/views/wampanoag-autumn-sobaheg-modern-version-233188
(I skipped peeling, substituted beef for the venison, and used pecan meal for the ground walnuts)
 
And I liked this salad:
http://www.saveur.com/article/Recipes/Fennel-Sunchoke-and-Apple-Salad
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Post  sanderson 5/9/2016, 10:39 pm

Thanks!

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Post  BeetlesPerSqFt 12/12/2016, 12:46 pm

Lunch today was Braised Jerusalem artichokes with leftover turkey, lardons, and quick green sauce:
https://www.theguardian.com/lifeandstyle/2014/dec/26/leftover-roast-turkey-christmas-recipes-thomasina-miers

I made this using my Jerusalem artichokes (snagged from a cooler in the garage rather than freshly dug,)
some of my Music garlic (cut back on the number of cloves since they were so big,) and thyme from my garden -- snipped from where it was sticking out from the snow.
I used leftover chicken instead of turkey, and regular ham instead of pancetta.
It's a rich tasting dish, and it accents the artichok-yness of the Jerusalem artichokes in a nice way. I look forward to leftovers tomorrow. drooling
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Post  sanderson 12/13/2016, 12:55 pm

Share under recipes? hungry

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Post  BeetlesPerSqFt 12/13/2016, 1:49 pm

@sanderson wrote:Share under recipes?  hungry
...aren't we already here?: Food and Recipes::vegetables-side dishes.  hiddenID
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Post  sanderson 12/14/2016, 2:49 am

Senior moment Embarassed

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Post  BeetlesPerSqFt 12/14/2016, 8:05 am

@sanderson wrote:Senior moment Embarassed
Apologies for tricking you by beating you to the punch by putting it here before you asked... and writing it exactly as I would have a "What are you eating from your garden today" post.  BIG hug
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Post  sanderson 12/15/2016, 1:04 am

Razz

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Post  countrynaturals 7/11/2017, 8:35 pm

I'm always looking for something mild and crunchy for salads. Sounds like sunchokes might be the answer, but we've never tasted them and can't find them around here. Are they sort of like jicama or water chestnuts?
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Post  BeetlesPerSqFt 7/11/2017, 10:13 pm

@countrynaturals wrote:I'm always looking for something mild and crunchy for salads. Sounds like sunchokes might be the answer, but we've never tasted them and can't find them around here. Are they sort of like jicama or water chestnuts?
Yes. Sometimes a little artichoke-y in flavor - though not all agree on that.
Sunchoke are drought tolerant once established, though you'll get a better yield with some watering. And they are even good for chickens:
https://www.backyardchickens.com/threads/a-great-food-cover-plant-for-chickens.10281/

But there are two big cons:

One - They are rather invasive - they'll send out tubers deep and wide. You may find them coming up feet away from where you planted and you can't just pull them out like a weed because they break off of the tuber and it just sends up new shoots. Do not put them in raised beds.

Two - They contain high quantities of a carbohydrate called inulin (not to be confused with insulin) that can cause a lot of gas for some people. I think it depends on your gut flora, and whether you try to eat a whole lot at once without giving your body/gut flora a chance to adapt.
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Post  Scorpio Rising 7/12/2017, 7:03 am

Very interesting, Beetles!  Inulin, eh?  study
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Post  countrynaturals 7/12/2017, 12:41 pm

@BeetlesPerSqFt wrote:
@countrynaturals wrote:I'm always looking for something mild and crunchy for salads. Sounds like sunchokes might be the answer, but we've never tasted them and can't find them around here. Are they sort of like jicama or water chestnuts?
Yes. Sometimes a little artichoke-y in flavor - though not all agree on that.
Sunchoke are drought tolerant once established, though you'll get a better yield with some watering. And they are even good for chickens:
https://www.backyardchickens.com/threads/a-great-food-cover-plant-for-chickens.10281/

But there are two big cons:

One - They are rather invasive - they'll send out tubers deep and wide. You may find them coming up feet away from where you planted and you can't just pull them out like a weed because they break off of the tuber and it just sends up new shoots. Do not put them in raised beds.

Two - They contain high quantities of a carbohydrate called inulin (not to be confused with insulin) that can cause a lot of gas for some people. I think it depends on your gut flora, and whether you try to eat a whole lot at once without giving your body/gut flora a chance to adapt.
Thanks, Beetles. I'm not worried about them being invasive. If I ever had too much of anything it would be cause for celebration. Rolling Eyes Thanks for the warning about gassiness. We will definitely start slow and see how it affects us. Shocked
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Post  Robbomb116 7/12/2017, 12:44 pm

Jicama also has a lot of inulin. And some sources recommend easing into eating large quantities while your body and gut microbes adapt. Too much right away can cause gas or mild stomach pains.

But once you get used to it inulin is supposed to be amazingly good for you.
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Post  Scorpio Rising 7/12/2017, 9:26 pm

@Robbomb116 wrote:Jicama also has a lot of inulin.   And some sources recommend easing into eating large quantities while your body and gut microbes adapt.  Too much right away can cause gas or mild stomach pains.

But once you get used to it inulin is supposed to be amazingly good for you.
Yes, inulin is a natural fiber source....very cool!
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