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.
18 K 4.4/5 (5 reviews)
20 min.
Easy
2 kg 550 g
3 IngredientsLast modified on: January 11th 2023
For 2 kg 550 g, you will need:
- 1
3 kgs Jerusalem artichokes - 2
3 litres water - 3
6 tablespoons coarse salt - Total weight: 6,090 grams
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Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
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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...
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).
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.
Your Jerusalem artichokes are ready to be used in your recipe.
Keeping: 1 or 2 days in the refrigerator, protected by a stretch film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 510 RDI=50 % | 0 | 2,280 RDI=110 % | 9,550 RDI: 110 % |
| Per 100 g | 0 | 8 RDI=1 % | 0 | 40 RDI=2 % | 160 RDI: 2 % |
How much will it cost?
- For 2 kg 550 g : 9.25 €
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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)
Jerusalem artichokes
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Water
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Coarse salt
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