Jerusalem Artichoke?

[Yooper]

Since I went "low carb" except for beer(!) Bob decided to grow Jerusalem artichokes (sunchokes) which are supposed to be "like a potato".

Ok, but now he's coming in the house with these tubers. WHAT do I do with them? I googled a little, but it looks like lots of odd vegetarian recipes with saffron and such are the norm.

Anybody have any ideas for these puppies? I have all the basic pantry ingredients, and lots of spices (but no saffron!). I don't really like milk or cheese but would even consider "scalloped sunchokes" if it's a good recipe.

 

[Yuri_Rage]

I've never even seen one, but I did enjoy this quote from Wikipedia:

which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men.

Sounds fun!

Based on the rest of the article, it sounds like steaming them is a good way to go. I'd try pan frying a few slices with some sliced onion or baking them with some olive oil and herbs.

 

[terrapinj]

i like roasting them in the oven with some garlic and olive oil and herbs

they cook similar to fingerling potatoes but sweeter

never tried them sliced raw but i bet they are great

looks like there's a place in Germany that uses them for liquor as well

 

[Yooper]

I did take Yuri's quote very seriously, and am making a small quantity as Bob has, well how should I put it, a "loathsome wind" issue already.

Here's what I think I'm going to do:

Jerusalem Artichoke Gratin
Ingredients

500g Jerusalem artichokes
Salt
Butter, for greasing the baking dish
Black pepper, freshly ground
1/4 cup Parmigiano-Reggiano cheese, freshly grated

Method

Peel the artichokes and put them in boiling salty water. Cook them until tender this will take about ten minutes but check them regularly as they become soft and mushy very quickly.
Drain leave to cool, when they can be handled cut them into slices.
Grease a baking dish with butter, then add the artichokes overlapping them a liitle. Season and add the grated Parmesan and some dots of butter then put into the top of a pre-heated oven (400F).
Bake until the crust begins to turn brown, remove from the oven and leave for 5 - 10 minutes before serving.

 

[dwarven_stout]

Are you totally low-carb? We grow a lot of sunchokes, and I find that cooking them with some potato really cuts down the "loathsome wind". Supposedly there's an enzyme in the potato that breaks down an indigestible protein in the sunchoke.

As far as recipes, I like doing gratin, or pan-frying/oven roasting with olive oil and an herb or two. Rosemary or thyme is nice with them, and a squeeze of lemon brightens them right up.

You can eat them raw, too, and they're kind of like water chestnuts. I prefer to cook them though.

 

[Yooper]

Well...................I made the "gratin" version.

Bob loved it. I am witholding judgement. I didn't hate it, but it wasn't anything I'd want to eat unless I was very very hungry! It was very vegetal (DMS? ) but unlike anything I've ever tasted. I thought I might like it mashed in rutabagas.

I thought I'd like it better mixed in potatoes, as dwarven mentioned, but I am not eating potatoes very much at all. I like them, but am pretty much eating lean meat and lots and lots of green veggies. This year's garden has been fantastic- broccoli shoots from June until today! I eat mostly veggies with a bit of protein and very little else. No dairy aside from maybe some grated cheese sprinkled on something as above (I HATE milk and cheese!), no wheat, no rice, and very little in the way of corn and potatoes.

Bob said he'll use a few in a stir fry, like a water chestnut, and see if I like it better.

 

[terrapinj]

My gf actually had some in the fridge for dinner tonight. I m about to roast them with onion garlic Rosemary and a little dill. Then will puree and make a soup with kale in it

 

[gratus fermentatio]

Hi Yoop! Never tried the jeruselem artichoke, but I noticed you mentioned eating lots of greens...
One of the oriental greens I really LOVE to eat is gailann. There are different pronuciations, but that's how I learned it. here's the wikilink:
http://en.wikipedia.org/wiki/Kai-lan

There are actually a few different versuions of this green vegetable, here is a link to a seed company where you can learn more about all the versions if you're interested in growing them:
http://www.evergreenseeds.com/chinkalgail.html

The "Blue Star" is my fav & when I say "my fav" I mean I'd rather eat that than almost ANY other green vegetable. I say "almost" cuz I really like Brussels sprouts & turnip greens. But I eat the "Blue Star" gailann stirfried with nothing more than a little soy sauce & dark sesame oil, and let me tell you, for me, it's one of THE most tasty things on the planet. Just thought I'd share. I guess one of these days I'll have to try the Jeruselem artichokes & see if that whole "loathsome, stinking wind" thing is true. <LOL>
Bon Apetite! Regards, GF.

 

[Yooper]

Bob grows a ton of greens, but I never heard of gailann so thanks for the info!

Bob told me this morning that Yuri was right. He pretty much can't stand himself. I'm going to work so I hope it's better by 4:30 when I get home!

 

[CreamyGoodness]

i like roasting them in the oven with some garlic and olive oil and herbs

they cook similar to fingerling potatoes but sweeter

never tried them sliced raw but i bet they are great

looks like there's a place in Germany that uses them for liquor as well

+1 this! I put them at the bottom of my roasting pan with my carrots, turnips and parsnips when I roast a chicken (the butter, olive oil, thyme, garlic and rosemary drip from the chicken and achieve true spiritual loveliness.

 

[CreamyGoodness]

Also, Yoop, my 2 cents... do you like bitter flavors outside of beer? I have grown quite a love for pickling karela (bitter melon), and eating alongside pickles with sandwiches etc. Im no nutritionist but the stuff is supposed to be very good for you, high in... good for you stuff... and I have even heard of some of the chemicals within it harvested for HIV drugs (IE its really good for you). Very Very bitter however.

Oh... and if you pickle it, it makes the single best dirty martini you will ever have.

 

[terrapinj]

soup turned out awesome

added some half&half with the roasted onions and sunchokes and blended with an immersion blender, mixed with some veggie bullion and water and added some thinly sliced kale ribbons and let it reduce down a little

next time i think I'll add some cubed potatoes for a little more texture

def made us gassy but thankfully for the GF they were more bark than bite

 

[Yooper]

Also, Yoop, my 2 cents... do you like bitter flavors outside of beer? I have grown quite a love for pickling karela (bitter melon), and eating alongside pickles with sandwiches etc. Im no nutritionist but the stuff is supposed to be very good for you, high in... good for you stuff... and I have even heard of some of the chemicals within it harvested for HIV drugs (IE its really good for you). Very Very bitter however.

Oh... and if you pickle it, it makes the single best dirty martini you will ever have.

No, I don't like anything else bitter! Weird, huh, since I love beer. But I hate anything really bitter- like chocolate or black coffee. I have a feeling that bitter melon might not be something I'd be fond of!

 

[bottlebomber]

No, I don't like anything else bitter! Weird, huh, since I love beer. But I hate anything really bitter- like chocolate or black coffee. I have a feeling that bitter melon might not be something I'd be fond of!

You'd hate it. Bitter melon (to an unaccustomed palate) is probably the most disgusting thing you could ever eat. I can barely get it down, and ill eat anything.

 

[Yooper]

soup turned out awesome

added some half&half with the roasted onions and sunchokes and blended with an immersion blender, mixed with some veggie bullion and water and added some thinly sliced kale ribbons and let it reduce down a little

next time i think I'll add some cubed potatoes for a little more texture

def made us gassy but thankfully for the GF they were more bark than bite

I told Bob about this today- it's going to be on our "to make" list! Thanks for the ideas!!!!

 

[Fijidave12]

At the restaurant I've worked at, we would slice them on a mandolin and make chips (fried works better than baked)...with a little smoked salt, paprika, and pepper. We would do a mix of root veg, but you could just use rutabaga and turnips to stay with the "low carb" idea. Also as mentioned earlier, you could do a simple mash (with those same veg and even incorporate some roasted cauliflower into the mix), add a little chicken or veg stock...pair it with a steak or roasted chicken. Now that's a good dinner

 

[Shooter]

Yooper, you HATE cheese and chocolate!?!?!? What is wrong with you?!?!

 

[rycov]

How do you not like cheese?!?!?!

 

[rycov]

yooper, you hate cheese and chocolate!?!?!? What is wrong with you?!?!

and coffee?!?!?

 

[bottlebomber]

Wait a minute, I thought you MADE cheese Yooper...

 

[Shooter]

Wait a minute, I thought you MADE cheese Yooper...

Yeah, I was kind of thinking that as well.

 

[Yooper]

Wait a minute, I thought you MADE cheese Yooper...

Yes, I do. Or rather, I did. I rarely do it anymore.

I thought I would like it more if I made it myself. I do not.

I dislike most dairy products, as a matter of fact, except I do like butter!

I don't like chocolate at all, but I do like coffee usually. Weird, I know.

I like all the ideas for the Jerusalem artichokes, so I'll let you guys know how they turn out!

 

[Beer-Thirty]

I like to get them cleaned up first of all and might take you a bit to get the hang of cleaning well. Get them oiled up (not olive oil since it ruths bitter at high temps) and seasoned, then you grill them carefully. After that I season again and put them in a cryovac bag with a nice extra virgin olive oil and a sprig of thyme our two and a clove of garlic. Get it sealed up and let marinade in the fridge fora week before using them