The Jerusalem artichoke is a tuber . It is also known as American potato, Jerusalem artichoke and German turnip.
The consistency vaguely resembles the potato; the scent and flavor, on the other hand, recall the artichoke, even though the Jerusalem artichoke is sweeter. Despite being a tuber, it is a low-calorie, low-starch food .
It is very rich in inulin, a very important substance for the control of blood glucose . It also has an excellent content of vitamin A, vitamin B and vitamin H.
Thanks to its composition, it is a valid aid for the control of cholesterolemia .
It therefore has excellent qualities; the high consumption of Jerusalem artichoke is in any case not recommended as inulin is an indigestible fiber and, if it is exaggerated, it can cause accumulation of gas in the intestine and abdominal tension, especially in people predisposed to these disorders.
It is a little known food and used on our tables, except for Piedmontese cuisine where, instead, it is an important ingredient for many traditional recipes. In other Italian regions it may not be easy to find it, but supermarkets with a well-stocked fruit and vegetable department usually have it.
February is a great month to eat Jerusalem artichokes, which are in season from October to March.
How to clean the Jerusalem artichoke
Small and lumpy, the first question asked by those who have never used them is: how can Jerusalem artichokes be cleaned?
> Put on a pair of gloves: Jerusalem artichokes, in fact, like artichokes, tend to blacken their hands.
> Prepare a bowl with water and lemon .
> Brush the tubers with a brush under running water, acting quickly because they blacken easily. If the rind is too hard, remove it with a potato peeler or scraping it with a knife. If it is soft, brushing is sufficient. The skin, in fact, is usually thin and digestible and can be consumed without problems. When you want to remove the peel, to facilitate the operation it is advisable to first boil the tubers.
> Cut into slices or cubes, according to the recipe you want to prepare, and, as they are reduced to pieces, dip them in water and lemon .
How to cook Jerusalem artichoke
The Jerusalem artichoke can be cooked in many different ways:
> Boiled, like the potato, and then simply seasoned with oil, salt and pepper.
> Steam .
> Baked .
> In the pan, with a little water and a little oil. In this case, let all the water be consumed and lightly roast the Jerusalem artichokes at the end of cooking.
> Raw : the Jerusalem artichoke, in fact, unlike the potato, does not necessarily have to be cooked . To consume it raw, cut it into very thin slices or grate it and simply season it with salt, pepper and a drizzle of extra virgin olive oil, or add it to mixed salads.
> As an ingredient in soups and soups : for example legume soups or soups. Its delicate and sweet taste makes it suitable for various combinations .
> Fried, like potatoes. Topinambur chips are really good.
> Puree : Jerusalem artichoke lends itself to the preparation of excellent mashed potatoes, just like potatoes.
> In risotto : as a main ingredient, or to accompany other ingredients, such as hazelnuts or beetroot.
> As a condiment for pasta : you can make a cream of Jerusalem artichoke, to be used precisely as a sauce for pasta, or it can be cut into cubes, following a preparation very similar to that of pasta and potatoes.
Topinambur recipe: topinambur and cardoncelli mushrooms
Ingredients for 4 people
> 500 g of Jerusalem artichokes;
> 3 or 4 medium cardoncelli mushrooms;
> salt;
> extra virgin olive oil;
> pepper;
> parsley.
Preparation
Clean the Jerusalem artichokes and mushrooms . Dice the Jerusalem artichokes and reduce the cardoncelli into not too small pieces. Cook the Jerusalem artichokes in a pan, in a little water and a drizzle of extra virgin olive oil, over a low heat and with the lid on. Add the mushrooms to three quarters of cooking. When cooked, season with salt and finish the dish with a sprinkling of pepper and chopped parsley.
Read also
> Topinambur, how to eat it raw
> How to cook tubers and roots
