The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur is actually a species of sunflower widely cultivated across temperate zones for it's edible tuber, which is commonly used as a root vegetable.
They are somewhat ugly, all knobbly and foreign looking, but we think that they are absolutely delicious in this kitchen. They do seem to be a bit of a problem for some people though, in that they can cause wind, but we think they are well worth any discomfort they may cause to you, or those around you . . .
especially if they have eaten them as well. 'nuff said.
High in Potassium and Iron they are very good for you.
They also make an incredibly delicious soup and a most fabulous gratin.
*Gratin of Jerusalem Artichokes*
Sweet, nutty and delicious, Jerusalem artichokes make a wonderfully rich gratin.
500g Jerusalem artichokes, peeled and sliced
2 cloves of garlic, peeled and crushed
250ml of milk
250ml of boiling water
salt and freshly ground black pepper
freshly grated nutmeg
300ml of double cream
50g of Gruyere cheese, grated
Preheat the oven to 180*C/350*F. Add some lemon juice to a bowl of water and drop the artichoke slices into it as you peel and slice them to help prevent them from discolouring.
Rub one of the garlic cloves all around a small gratin dish. Bring the milk and water to a boil together. Drop in the artichoke slices. Season well with salt, pepper and freshly grated nutmeg. Simmer gently for 6 to 8 minutes. They should not quite be tender, and still have a bit of a bite.
Drain and then transfer them to the baking dish. Bring the cream and both of the garlic cloves to the boil. Strain it over the artichokes. Sprinkle with the cheese and bake for about 15 minutes until lightly browned and bubbling away.
Psstt!!! I'm going to be out of town for several days. I'm off to Chester seeking a new home and employment opportunities. (redundancy sucks . . . ) Anyways, I have set up a few posts to show up sporadically while I am away so do pop back to see what I've gotten up to, and try not to miss me too awfully much!