> I bought Jerusalem artichokes at the market and – following the
> recommendation of the farmer’s wife – cooked thoroughly like mashed potatoes.
> Would you still have a suggestion for a smart
Jerusalem artichoke, a long forgotten vegetable, has become more common in recent years. In appearance, the Jerusalem artichoke resembles the potato, but it tastes more like artichoke – and botanically it is related to the sunflower. The skin of the Jerusalem artichoke, while tasty and nutritious, can cause flatulence. Therefore, the tubers are peeled off, either immediately after washing or only after cooking. It is possible to make Jerusalem artichokes by steaming them for 20 to half an hour and serving them, for example, with a cheese mayonnaise.
Jerusalem artichoke with thyme and fennel Remove the skin from the Jerusalem artichoke, rinse, drain and cut into thin slices. Put them into well salted boiling water for two minutes.
Drain and dry with kitchen roll. Fry in hot olive oil with thyme and fennel herb, turning frequently, until light brown. Add garlic and sauté briefly. Sprinkle with chopped Peterli for serving.
Jerusalem artichoke souffle Wash and peel Jerusalem artichoke and grate with a coarse grater.
Chop leek into small pieces. Bring milk with water and garlic to a boil. Add Jerusalem artichoke and leek and cook for 20 min. Whisk until smooth. Cool down a bit.
Add pepper, egg yolk, grated cheese and nutmeg.