I have Jerusalem Artichokes growing in my back yard. Anyone have some really good recipes using them? They have a very mild flavor, and are not so digestible when raw. I know they're good for diabetics, but I don't have diabetes, fortunately. I gave some away last fall when they were ready, but they grow like weeds. Not even the rabbits can eat all of them.
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
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