Yes, it’s the latest in my long-running series of ‘What to do with all those [insert veg that I’ve grown too much of]’. We’ve dug up barely a third of the Jerusalem artichokes and I’m already at a loss. What on earth do I do with them? I’m wracking my brains trying to remember what I used to do with them. (We didn’t harvest any last year so it’s been a while since I cooked with them, and I really can’t remember.)
I think I used to roast them with other vegetables for an easy traybake to serve with rice or other grains. They’re lovely roasted – like a smoky, chewy-skinned potato, which perhaps isn’t selling it, but it’s the best way I can describe them.
So, roasted, good. But what else?
I made a Jerusalem artichoke soup this week, which was fine. It had a decent, velvety texture but wasn’t nearly hearty enough. I like my soups to have real heft and be laden with beans, lentils or chickpeas. No more artichoke soup for me.
So what else?
I’ve been scouring my cookbooks for ideas and have come up with a few recipes to try this winter. If you also grow Jerusalem artichokes, why not give these a try with me and report back?
But wait, what about the farts? Jerusalem artichokes are famous for their fart-inducing properties but, honestly, I don’t find them that bad. Saying that, I do eat a lot of beans and lentils so either a) my digestive system is well accustomed to windy foods or b) I’m such an everyday farty person that I can’t tell the difference. You decide. If you ask me, far worse than the after-dinner wind is the whole faff of scrubbing the knobbly little feckers clean. It takes forever.
I’m really selling them, aren’t I? Anyway, on to the recipes…
Gardener Alys Fowler published a recipe for Jerusalem artichoke chutney on the Guardian many years ago. It’s sweet with apple and hot with chillies, so it sounds up my street.
Alys Fowler also has other Jerusalem artichoke recipes in her book The Edible Garden, including a dauphinoise-like gratin. I can’t see her exact recipe online but there are lots of similar Jerusalem artichoke gratin recipes if you have a dig around.
Nigel Slater has several recipes and ideas in his book Tender (which is a really good cookbook for gardeners). I’m especially drawn to his recipe for a sausage and artichoke casserole (with veggie sausages for us). Recipe can be found on the Guardian if you haven’t got the book.
Bryant Terry’s vegan cookbook Vegetable Kingdom also has a few terrific-looking sunchoke recipes (Americans call them sunchokes. Bulgarians, by the way, call them zemni yabulki, or earth apples). I’m dying to try the fried sunchoke chips with BBQ seasoning (that’s ‘chips’ as in ‘crisps’ to my British friends), and this rigatoni with tomato and sunchoke cream sauce.
As an aside, I plan to turn a whole pile of artichokes into his sunchoke cream sauce, because he says it’s useful in all sorts of ways, like stirring into soups and stews for a creamy finish. I’m not sure if it can be frozen, but I’m going to make a big batch and try…
Hope that helps you make a dent in your pile of Jerusalem artichokes. And if you’ve got other recipe suggestions, please share below. As we dig up the rest of our crop over winter, I’ll be in need of further inspiration.