The Jerusalem artichoke

Jerusalem artichoke is a plant from the composite family. The root tuber is mainly used for food. You can enjoy Jerusalem artichokes in various varieties. The skin color ranges from reddish-brown to whitish-yellow. The varieties with a lighter skin have a more delicate taste.

Jerusalem artichokes are mainly harvested in the fall. The tuber can actually be harvested all year round, but those harvested in summer have less water content due to the dry soil. As a result, they can shrink slightly and have a tough consistency.

Storing
The tuber loses water during storage and shrinks. Nevertheless, you can keep them in the fridge for a few days. Store Jerusalem artichokes unwashed and unprepared. Only process them shortly before use. This allows you to extend the storage time a little.
You can also store Jerusalem artichokes frozen . Briefly place the peeled tubers in boiling water, rinse in cold water and leave to cool. Pack them in airtight freezer bags and freeze them.

Preparation
Jerusalem artichokes taste slightly nutty when raw. The consistency is similar to that of carrots. Peeled Jerusalem artichoke tubers turn brownish after a short time. If you want to enjoy them raw, you should therefore process them quickly. For example, mix them with salad dressing or a little lemon juice.
If you enjoy Jerusalem artichokes cooked, they will take on a sweet taste when cooked. If you don't like this sweetness, you can add lemon juice during cooking. This makes the cooked tuber taste similar to artichokes or black salsify.

Jerusalem artichoke and celeriac salad (serves 1-2)
Finely shred ½ celeriac and 2 Jerusalem artichoke tubers . Mix them with a salad dressing to your taste. For example, vinegar, olive oil, mustard, natural quark, salt and pepper. Cut 1 slice of pineapple (canned or fresh) into small pieces and mix into the salad. Sprinkle the finished salad with a few chopped herbs and nuts.
Serve the salad in a nice bowl or already divided into salad bowls.

Jerusalem artichoke and potato casserole
Chop 1 onion and 3 cloves of garlic and sauté them in olive oil . Peel 500g of Jerusalem artichokes and 500g of potatoes and boil them in salted water for approx. 10 minutes. Cut everything into slices about ½ cm thick. Arrange the slices in layers in a gratin dish. Sprinkle some grated cheese, sautéed onions and garlic between each layer.
Mix 4dl cream and 3dl milk with a whisk. Season the liquid with salt, pepper, nutmeg and paprika. Spread this glaze over the Jerusalem artichoke and potato slices. Sprinkle the whole thing with grated cheese. Bake at 180 degrees for approx. 45 minutes.
Sprinkle with chopped herbs at the end to give the gratin a fresh touch.

Have fun preparing and en Guete!