This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
30 K 4.4/5 (5 reviews)
20 min.
Easy
850 g
3 IngredientsLast modified on: January 11th 2023
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:
Change measures:
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 | 20 RDI=8 % | 170 RDI=20 % | 0 | 760 RDI=40 % | 3,180 RDI: 40 % |
| Per 100 g | 0 | 8 RDI=1 % | 0 | 40 RDI=2 % | 160 RDI: 2 % |
How much will it cost?
- For 850 g : 3.10 €
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
Like these other recipes: Turban of sole with langoustines, Minestrone, Confit of carrots with bacon, Choux pastry (pâte à choux), Vegetable stock, ... See them all 136
Jerusalem artichokes
Like these other recipes: Jerusalem artichoke purée with leeks, Leek and Jerusalem artichoke soup, Gratin of Jerusalem artichokes à la Comtoise, Turnip and Jerusalem artichoke soup, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 11
Coarse salt
Like these other recipes: Potted meat (rillettes), How to prepare white beans, Pickled gherkins, French bean salad with vinaigrette , Preserved lemons, ... See them all 16
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020536 K 44.2 14 hours 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017767 K 313.7 40 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017526 K4.3 2 hours 40 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010299 K 14.2 15 min.
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".May 30th 2020343 K4.7 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.