Country of Origin:France Weight 500g
Facts:Jerusalem artichokes belong to the sunflower family; it is the plant’s small knobbly underground tubers that are eaten. These sweetly succulent tubers are compatible with many flavourings - they're often served in soups or as side dishes.
Storage: Store in the vegetable drawer of the fridge, wrapped in paper towels to absorb humidity, and sealed in a plastic bag.
Preparation & Cooking: Jerusalem artichokes can be eaten boiled, roasted, braised, sautéed or stir-fried and are delicious served raw in salads. Just scrub them clean - there's no need to peel them. If you do peel them, drop them into acidulated water until you’re ready to use them because the flesh discolours quickly. Keep an eye on them while cooking as they can go very soft quite quickly.
Recipe Ideas: (open an external site in a new window)
Jerusalem artichoke purée, broad bean and artichoke ragoût with sea bass