Recipe Using Jerusalem Artichokes

By

Jantoo

Thanks to you both. Just what I was looking for - recipes with Flavor. Now when I give some away, I can give recipes too.

By Shelly (Guest Post)

http://homecooking.about.com/library/archive/blv71.htm

Try this site for more recipes! Enjoy!

By

BABBIE

I have been growing Jerusalem artichoke for years, I to have trouble finding recipes; I have used several from globe artichokes and they turnout quite well.
Here are a couple of my favorites. Another thing I do is
I use Google alert.

May be peeled and sliced raw in salads, or on relish trays with dips; or made into "Saratoga Chips" (fried chips), scalloped, mashed or:
1. Wash 1 1/2 pounds Jerusalem artichokes.
2. Steam, or drop into boiling water.
3. To prevent discoloration, add 1 teaspoon mild vinegar or white wine. Cook covered until tender only. If cooked beyond this point, they will become tough again. Test with a fork after 15 minutes.
4. Drain. Rub off the peel.
5. Melt 2 to 3 tablespoons butter. Add 2 drops hot pepper sauce and 2 tablespoons chopped parsley.
6. Pour these ingredients over the artichokes; or cream them; or cut into halves and pressure cook for 10 minute at 15 pounds.

MARINATED JERUSALEM ARTICHOKES

Steam 1 Lb. JERUSALEM ARTICHOKES
Over 2 cups water and 1/2 cup Tarragon vinegar
Tell tender Cool

Mix 3 cloves Garlic
1 teaspoon salt
1 cup rice vinegar-garlic flavor
1/2 cup oil
1/2 teaspoon garlic powder
1 1/2 Tablespoon minced parsley
Mix together oil- rice vinegar- Garlic- garlic powder-and parsley.
Add cooled, peeled and chopped JERUSALEM ARTICHOKES, cover and refrigerate.
Better on the second day
Keep in refrigerator.
Stir occasionally