How to clean and cook Jerusalem artichoke: tips and tricks

How to clean Jerusalem artichoke? And how to cook the Jerusalem artichoke which is becoming one of the most popular and nutritious vegetables of autumn.

The Jerusalem artichoke , also known as Jerusalem artichoke or German turnip, is a tuber rich in property and very healthy. But how do you clean and cook this food? We wake you up some tricks and tips to keep you going!

Gnarled and lumpy-looking, Jerusalem artichoke presents a small problem: in most cases, before being able to use it, it is necessary to eliminate the external part. There are actually those who consume these tubers in their entirety (therefore without first peeling them), in fact the skin is not only edible but is also rich in properties. In many recipes, however, it is recommended to eliminate it, especially if this is not thin but rather thick and hard.

In reality the big difference is made by the type of Jerusalem artichoke, more or less tender, if it is an organic product as well as the way you intend to use it. Basically:

  • Jerusalem artichoke can be eaten with the peel if it is organic, tender and fresh and if you intend to consume it raw
  • It is better to clean Jerusalem artichoke in case you want to make recipes based on this cooked tuber

How to clean Jerusalem artichoke

The problem arises because these tubers have a very particular shape and it may not be easy to clean them as it happens for potatoes with a more uniform appearance and consistency. Jerusalem artichokes are in fact characterized by their protrusions, sometimes even very small, whose peeling is particularly difficult.

First, however, it is good to clean them by rinsing them under water with the help of a vegetable brush or a sponge. This step serves to eliminate well the earth that has settled between the folds of the peel.

And then? What is the fastest and fastest way to clean Jerusalem artichokes?

There are those who use the potato peeler but this tool, although comfortable, may not be the best method as it would not be able to correctly peel the characteristic protuberances of this tuber. You can then use a sharp knife or a paring knife, with which to scrape off the peel from the central parts and then, removing the gnarled parts, peel even those to avoid wasting the smaller parts of the Jerusalem artichoke.

Once cleaned and rinsed under running water, Jerusalem artichokes, a bit like artichokes, tend to blacken. It is therefore advisable to dip them in a bowl with water and lemon before using them in the chosen recipe. You can also soak them in the solution with the lemon already cut into rounds or in other forms depending on how they are more comfortable for you.

For the same reason, before starting to clean the tubers it is good to spread a little lemon on the hands or wear gloves.

trick to make peeling easier is to rinse and brush the tubers and then boil them in water. Once cooled down a little, the outer part comes off more easily with the help of a small knife. However, this system cannot always be used as some recipes use raw or cooked Jerusalem artichoke in different ways than boiling.

How to cook Jerusalem artichoke

Once cleaned and ready to be used, Jerusalem artichoke lends itself to being cooked in different ways:

  • sauté for example with a little garlic, oil and chilli pepper
  • cooked in the oven (a bit like you would do with potatoes)
  • steamed and then seasoned with salt, oil and lemon
  • boiled and seasoned at will
  • fried
  • eaten raw in salads (unlike potatoes, this tuber is not toxic when raw but is actually rich in properties)

Excellent recipes based on Jerusalem artichokes are, for example, velvety soups in which this tuber is present together with some vegetables, legumes or other tubers, the Jerusalem artichoke risotto, the Jerusalem artichoke puree and the original chips.

We present a series of recipes with which you can experience the delicious taste of Jerusalem artichoke:

  • Cream of light Jerusalem artichoke
  • Jerusalem artichoke chips
  • Risotto with Jerusalem artichoke
  • Azuki bean and Jerusalem artichoke balls
  • Baked Jerusalem artichoke
  • Spinach and lentil meatballs on Jerusalem artichoke cream
  • other Jerusalem artichoke recipes

Jerusalem artichoke and intestinal problems

Jerusalem artichoke is an easily digestible tuber but can give problems to the intestinal tract. Several people after consumption experience the problem of excessive air formation in the intestine. This is due to the fact that this tuber is rich in fiber. However, there are some tricks to avoid this problem as much as possible: consume the tuber in small doses to see the effect it has and the personal degree of tolerance, do not combine it with legumes or vegetables that can have the same disadvantage such as broccoli and cabbage and above all avoid consuming raw or peeled Jerusalem artichoke.

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