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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.
42 K 4.5/5 (6 reviews)
20 min.
Easy
3.10 €
850 g
3 IngredientsLast modified on: January 11th 2023
For 850 g, you will need:
- 1
1 kg Jerusalem artichokes - 2
1 litre water - 3
2 tablespoons coarse salt - Total weight: 2,030 grams
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 | 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)
Jerusalem artichokes
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Water
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Coarse salt
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