The Jerusalem Artichoke - the ugly delicious vegetable

January 18, 2012 in In season | 0 comments

The Jerusalem artichoke plant produces knobbly, edible tubers with a lovely sweet, nutty flavour reminiscent of water chestnuts. It is hardy and grows readily in cold climates. And although they are extremely easy to cultivate, Jerusalem artichokes are often considered a nuisance because they grow like weeds and compete with other cultivated crops.

Although not widely used, perhaps because of its awkward appearance, it is an inexpensive and versatile food that can be used both raw and cooked and makes a delicious soup – so much so that the Jerusalem artichoke was honoured as 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine.

Jerusalem artichokes are rich in vitamin C, phosphorus and potassium and are a very good source of iron. They are also very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These health benefits come at a price; many food writers will allude to the potent wind-producing effect of Jerusalem artichokes!

And because Jerusalem artichokes store their carbohydrates in the form of inulin, a starch that is not utilized by the body for energy, they are often recommended as a potato substitute for diabetics.

Jerusalem artichokes are at their best right now until early spring. When buying, the tubers should be free from soft spots, wrinkles or sprouting. Knobbles and unevenness are unavoidable (and not indicative of quality), but smoother, rounder artichokes are easier to prepare.

Jerusalem artichokes may be eaten raw or cooked, and they can be prepared in many of the ways in which you would cook potatoes or parsnips. Before eating or cooking, scrub the tubers thoroughly with a vegetable brush. Peeling can be difficult due to the protuberances and is not necessary - the peels are perfectly edible. However, if you must peel them, slice off the smaller bumpy areas and remove skin with a vegetable peeler.

When raw, their white flesh turns purplish brown when exposed to light so to prevent any discolouration, place them in a bowl of water with the juice of half a lemon. If you will be eating them cooked, you may find it easier to boil, steam or microwave them whole and unpeeled first then peel if necessary – the cooked skins should slip off easily.

One of the best ways to enjoy the surprisingly sweet and nutty flavour of the Jerusalem artichoke is also the simplest: just clean and slice, then drizzled with olive oil, sea salt and freshly ground pepper and roast in a 200 C / 180 C fan oven for 45 minutes or until they are golden brown. And if you are feeling more adventurous, we have included a few recipes here:

• Jerusalem Artichoke Soup
• Jerusalem Artichoke Rösti
• Cornish Brisket with Jerusalem Artichokes