$12.00
The Jerusalem artichoke, also known as sunchoke or sunroot, is the tuber of the Helianthus tuberosus plant, a species of sunflower native to North America. Despite its name, it is not related to the artichoke or Jerusalem. The name “Jerusalem” is believed to be a mispronunciation of the Italian word for sunflower, “girasole,” while the “artichoke” part of the name likely comes from its mild, nutty flavor, which some say is reminiscent of artichoke hearts.
The plant itself is a tall, coarse perennial, reaching heights of 7 to 10 feet, with rough, hairy stems and large, oval leaves. In late summer to early autumn, it produces numerous showy, yellow sunflower-like flower heads. The edible part is the underground tuber, which is knobby, elongated, and irregular in shape, often resembling ginger root. The skin can range in color from light buff to yellowish, brown, red, or purple, while the flesh is white and crisp.
Taste and Texture: Raw Jerusalem artichokes have a crisp texture similar to water chestnuts and a sweet, nutty flavor. When cooked, their texture becomes softer, somewhat like a potato, and their sweet, nutty taste intensifies.
Culinary Uses: Jerusalem artichokes are versatile in the kitchen. They can be eaten raw in salads, where their crisp texture and nutty flavor shine. Cooked, they can be boiled, mashed, roasted, sautéed, or added to soups and stews. Roasting brings out their natural sweetness and gives them a crispy exterior. Because they contain inulin, they can become mushy if overboiled but retain their texture better when steamed or roasted. It’s often recommended to scrub them well before cooking, and peeling is optional, especially for roasting. If peeled and cut, they can discolor quickly when exposed to air, so placing them in acidulated water (water with lemon juice or vinegar) can help prevent this.
100 in stock
