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How to prepare Jerusalem artichokes

Jerusalem artichokes are quite an unusual vegetable with a strong artichoke taste, if you want to use them in a recipe, here is how to prepare them.

14K 5 4.4

Last modified on: January 11^th 2023

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For 850 g, you will need:

1 4 cups + 3 tablespoons Jerusalem artichokes
2 4 cups + 3 tablespoons water
3 2 tablespoons coarse salt

Change these quantities to make: 425 g 850 g 1 kg 700 g 2 kg 550 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Start to finish
18 min.	18 min.

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Step by step recipe

Stage 1

Jerusalem artichokes are very hard, which is a good way to check that they are fresh because they soften as they age.

Stage 2 - 1 min.

Start by cutting off the top.

Stage 3 - 2 min.

Then peel with a peeler, it is not easy, Jerusalem artichokes often having a little bit of a bent shape.

Stage 4

Dip into a bowl of water as you go.

Stage 5 - 5 min.

Then cut into thin slices (a mandolin is ideal for this).

Stage 6

Plunge the slices into a large pot of boiling salted water ( English style cooking).

A scum will form...

Stage 7 - 10 min.

...you can remove it for further cooking.

Cook until the Jerusalem artichokes are tender (about 8-10 minutes).

Stage 8

Then drain and rinse under cold water.

Your Jerusalem artichokes are ready to be used in your recipe.

Remarks

Once peeled the Jerusalem artichoke has a tendency to oxidize, do not hesitate to add in the water at step 4 a lemon juice, or better a point of vitamin C.

Keeping

1 or 2 days in the refrigerator, protected by a stretch film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
760 Kcal or 3,182 Kj	20 gr	170 gr	0 gr
38 %	8 %	16 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
37 Kcal or 155 Kj	1 gr	8 gr	0 gr
2 %	<1 %	1 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 850 g : 3.08 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: How to seal a terrine or casserole dish, Mint and chocolate cream, Ciabatta, "Buttonhole" quail eggs, Citrus syrup, ... All
	Jerusalem artichokes: You can check-out other recipes which use it, like for example: Jerusalem artichoke purée with leeks, Melt-in-the mouth meat and vegetables in a sealed casserole, Leek and Jerusalem artichoke soup, Gratin of Jerusalem artichokes à la Comtoise, Country vegetable soup, ... All
	Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Stock-pot fish , Gravlax, Roast potatoes "à la provençale", Potted meat (rillettes), Salmon marinated like herring, ... All

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