Jerusalem Artichoke

• Roast Jerusalem artichokes with olive oil, herbs like thyme or rosemary, and garlic for a simple and delicious side dish that highlights their nutty sweetness. Perfect as a healthy alternative to potatoes.
• Puree cooked Jerusalem artichokes into a creamy and velvety soup, adding vegetable broth, cream, and seasonings like nutmeg or white pepper for a comforting and elegant starter.
• Slice Jerusalem artichokes thinly and add them raw to salads for a crunchy texture and slightly sweet, earthy flavor. Pair them with bitter greens, citrus, and a vinaigrette for a balanced salad.
• Sauté Jerusalem artichokes with butter and shallots as a flavorful base for sauces or as a complement to seared scallops or roasted chicken. This brings out their caramelized sweetness.
• Pickle Jerusalem artichokes in a brine of vinegar, sugar, and spices for a tangy and crunchy condiment that adds a unique flavor to sandwiches, salads, or cheese boards. A great way to preserve them.
• Make Jerusalem artichoke chips by thinly slicing the tubers, tossing them with oil and seasonings, and baking them until crispy. An easy and healthy snack alternative to potato chips.

• Rich in inulin, a prebiotic fiber that supports gut health and digestion.
• May help regulate blood sugar levels due to its high fiber content and low glycemic index.
• Good source of iron, contributing to healthy red blood cell production and energy levels.
• Contains potassium, an important electrolyte for maintaining healthy blood pressure.
• Provides antioxidants that help protect cells from damage caused by free radicals.
• May aid in weight management due to its fiber content, promoting satiety and reducing calorie intake.

Jerusalem artichokes are best stored unwashed in a cool, dark, and humid place, like a refrigerator crisper drawer, to prevent them from drying out. Place them in a perforated plastic bag to help maintain humidity. Properly stored, they can last for 2-3 weeks. Avoid washing them until just before use. You can also freeze Jerusalem artichokes after blanching them for a few minutes to preserve their texture and flavor.