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Jerusalem Artichokes



How to prepare Jerusalem Artichokes how to cook Jerusalem Artichokes


Jerusalem Artichoke Recipes  |  Growing Vegetables|   What's In Season   | More Vegetables -  Prep & Cooking times


Common Names: Sunroot, Sunchoke, Topinambur
Family: Asteraceae
In Season: October - February (best)
Buying: Choose roots which are free from soft spots, wrinkles or sprouting. Whilst they are knobbly by nature,  the smoother and rounder the better
Storing: Up to 2 weeks in the refrigerator up to 7 days in a paper bag in a cool, dark place.
Serving Allowances: 150g/5oz per person

General Preparation of Jerusalem Artichokes

Jerusalem artichokes can be cooked and served with or without the skin. Either scrub well or peel thinly. Place cut pieces in acidulated water (water with a squeeze of lemon juice) to prevent discolouration. Alternatively,  blanch whole for 5 minutes then rub the skins off once cooled.  Cook or use raw in salads.

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)


Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x Y Y Y Y Y x
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
Y Y Y Y x Y Y


Suitable Methods and timing for cooking Jerusalem Artichokes

For how long should you cook Jerusalem Artichokes?




Chunks   =  20 minutes. Toss in oil


y Whole   =    15 - 20 minutes
Slices   = 
5 - 8  minutes


y Slices or cubes   =  5 - 7  minutes


y Slices - 6-9 minutes (450g/1lb)



Whole   =    20 - 25 minutes
Slice   = 
10- 15  minutes



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