The Versatile Jerusalem Artichoke: A Forgotten Vegetable with a Nutty Flavor

The versatile Jerusalem artichoke, also known as sunchoke or sunroot, is a delicious and nutritious vegetable that is often overlooked. This tuber belongs to the sunflower family and grows underground on long straight stems with yellow flowers and brown hearts. Jerusalem artichokes are rich in iron and have a mild laxative effect, making them a healthy addition to your diet.

Jerusalem artichokes can be prepared in various ways, such as boiled, roasted, or eaten raw. They have a slightly sweet, nutty flavor and are delicious when combined with butter, sour cream, herb salt, or grated cheese. Make sure not to overcook them, as they can become mushy and watery.

In addition to cooking, there are many other ways to prepare Jerusalem artichokes. For example, you can fry them as chips, use them in casseroles, or mix them with potatoes for a richer, vegetable-like taste. However, be careful not to eat too many Jerusalem artichokes, as they contain inulin (an indigestible sugar) that can strongly stimulate the intestines.

Originally from North America, Jerusalem artichokes became popular in Europe, especially in France, in the 17th century. The tuber is not an artichoke, although the taste is somewhat similar. The name is probably derived from the Italian 'girasole articiocco', which means sunflower artichoke.

Jerusalem artichokes thrive in the Dutch climate and tend to spread rapidly. They can be harvested after the first frost and are available all winter. A small garden of 2 square meters can yield up to 10 kg of edible tubers.

Jerusalem artichokes are not only versatile and tasty but also rich in nutrients such as biotin, calcium, iron, sodium, and inulin. Moreover, the roots do not store nitrates, making them a healthy choice. Whether eaten raw, boiled, roasted, or fried, Jerusalem artichokes are a delicious and nutritious addition to your meals.

So what are you waiting for? Try this surprising tuber and discover the versatility and delicious taste of Jerusalem artichokes.

Jerusalem Artichoke Soup

Category:	Soups
Cooking Time:	40 min
Portions:	4 Note: ingredients are only indicative.
Kitchen:	Belgian Cuisine
Cost Range:	Cheap

Ingredients:

500 gr jerusalem artichoke

1 Lemon

1 tbsp Butter

1 piece Onion

0.5 l Milk

1 bunch Parsley

1 Salt

1 Pepper

Instructions:

Wash the Jerusalem artichokes thoroughly.
Cook them in boiling water with a little lemon juice for about 20 minutes.
Drain the Jerusalem artichokes, but keep the cooking liquid.
Let the vegetables cool down.
Peel the cooled tubers and lightly crush them.
Fry the chopped onion in oil or butter.
Add the Jerusalem artichokes, the cooking liquid, and the milk.
Let simmer gently for about five minutes.
Puree the soup and add 2 tablespoons of lemon juice.
Season with salt, pepper, and finely chopped parsley.
Serve with croutons.

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