Jerusalem Artichokes

I didn’t know anything about Jerusalem Artichokes (Sunchokes) until
a friend of mine gave me a bag (roughly 1.5kg) of his harvest. I was a little comprehensive because they looked weird and they had no give-away smell at all.

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It took me two days to get courage enough to start experimenting.

My first try, was just to boil them in saltwater – similar to potatoes – without peeling them.

I placed 10 medium sized roots in a saucepan with enough water to cover them. Added 1 tsp salt, and left them cooking for 15 minutes. I then removed the skin, simply by cutting length-wise and squeezing the flesh out. I was surprised of the flavour, I know I’ve tasted it before, but no idea where. It wasn’t an unpleasant taste.

I used a teaspoon to make small cakes on a frying pan with butter, and sprinkled mixed herbs, garlic & onion salt over them. That was very nice.

I then used the rest to make a mash, by adding a little milk and butter, plus pepper, nutmeg, onion and garlic salt. Mixed it thoroughly and reheated the mash, and that was quite a pleasant taste too.

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