Jerusalem Artichoke Mash

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. Season with salt black pepper and some of the grated parmesan.

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The Jerusalem artichoke not to be confused with the globe artichoke is part of the sunflower family.

Jerusalem artichoke mash. It is also cultivated widely across the temperate zone for its tuber which is used as a root vegetable. Jerusalem Artichoke Mash With the Jerusalem Artichokes I picked up the other day from the downtown market I sauted half of them with some broccoli and parm esan and with the other half I decided to make a quick side for the next days meal. This dish is crispy on the outside and soft on the inside just how we like it 1 hr and 10 mins.

You can either mash the Jerusalem artichokes with or without skin. When youre ready to cook drain well and transfer to a saucepan along with the potatoes. While theyre cooking fry the red onion until soft and then add the maple syrup and cook on a low temperature.

Directions This is a simple side dish to prepare. It is native to America consumed by Native Americans before Europeans arrived and is in the sunflower family Helianthus. Drain the artichokes and mash to a smooth purée either by hand or using a machine adding the 75g piece of butter as you go.

Test with a toothpick to see when theyre soft. Add the parsley and serve piping hot with the Jerusalem Artichoke Mash. Sunroot or sunchoke are better names but never caught on.

Im all about breaking up the work in cooking and having a side or two already done makes getting dinner together much easier dare I say more. Interestingly despite their name they dont have anything to do with Jerusalem. Make sure to wash them thoroughly or peel off the peel before boiling them.

Add water to the pot and boil the Jerusalem artichokes until soft enough to mash. Peel and dice the artichokes then place them in a bowl of water with the lemon squeezed into it this stops the artichokes from discolouring. The plant has nothing to do with Jerusalem and is not an artichoke.

Cover with water season with salt. Peel and chop the sweet potato and jerusalem artichokes and add to a pot of boiling water. Or roast with olive oil until the skin gets tight and the insides creamy.

The Jerusalem artichoke also called sunroot or sunchoke It is a species of sunflower which is a member of the daisy family and is native to eastern North America. Its the plants underground tubers that are eaten these often resemble root ginger. Boil and mash the Jerusalem artichoke with butter and salt for a healthy side dish.

The skin is very nutritious so leaving that on is a great idea but the mash will be a bit darker than if you peel them before. Slicing thin and frying can produce a sweet and crunchy chip though eating them raw is also an option. Pour out most of the water leaving a little liquid in the pot to mash.

Their name derives from the Italian word for sunflower girasole.

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