Prep time
5 minutes
Cook time
20 minutes
Equipment
Large pot
Scourer
Sharp knife
Colander
Roasting pan
Ingredients
Jerusalem artichokes
Method –To boil
STEP 1
Under cold running water scrub the skins to remove any dirt or grit.
STEP 2
Cut any smaller artichokes in half and quarter any larger ones.
STEP 3
Add to a pot of water and bring to the boil.
STEP 4
Cook for 20 minutes or until soft when pierced with a knife.
STEP 5
Carefully drain the artichokes in a colander.
To roast
Repeat steps 1 & 2 above and then follow the below steps –
STEP 3
Preheat oven to 180 degrees celsius.
STEP 4
Arrange the Jerusalem artichoke on a baking tray and drizzle with olive oil, salt and pepper, turning to coat.
STEP 5
Place tray in the oven and roast for 45-50 minutes or until tender. Serve.
Do you need to peel Jerusalem artichokes?
You do not have to peel the artichoke before cooking or eating but they do often contain dirt and grit, so ensure you scrub them well before cooking. If you prefer them peeled, remember that they discolour quickly, so place in a bowl of water and lemon juice to prevent browning.
What part of a Jerusalem artichoke do you eat?
The whole of a Jerusalem artichoke is edible, so there’s no need to discard any. They can be eaten cooked or raw.
Are Jerusalem artichokes healthier than potatoes?
Jerusalem artichokes are high in fibre, iron and Vitamin B1, as well as potassium for muscle health. They have a lower glycemic index (GI) score than potatoes.
Check out these recipes –
Jerusalem artichoke soup with crab and preserved lemon
Jerusalem artichoke rosti with roast beef & sour cream
Jerusalem artichoke, pear and blue cheese salad
Steak with Jerusalem artichoke puree & sour cream
Slow-cooked lamb with Jerusalem artichokes and parsley dumplings
Jerusalem artichoke soup
Jerusalem artichoke and green pea tart
