Jerusalem Artichoke 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.

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The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game.

Jerusalem artichoke mash. Its the plants underground tubers that are eaten these often resemble root ginger. Test with a toothpick to see when theyre soft. 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. You can either mash the Jerusalem artichokes with or without skin.

Make sure to wash them thoroughly or peel off the peel before boiling them. While theyre cooking fry the red onion until soft and then add the maple syrup and cook on a low temperature. Sunroot or sunchoke are better names but never caught on.

This dish is crispy on the outside and soft on the inside just how we like it 1 hr and 10 mins. Boil and mash the Jerusalem artichoke with butter and salt for a healthy side dish. 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.

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. It is also cultivated widely across the temperate zone for its tuber which is used as a root vegetable. When youre ready to cook drain well and transfer to a saucepan along with the potatoes.

It is native to America consumed by Native Americans before Europeans arrived and is in the sunflower family Helianthus. Slicing thin and frying can produce a sweet and crunchy chip though eating them raw is also an option. Their name derives from the Italian word for sunflower girasole.

The Jerusalem artichoke not to be confused with the globe artichoke is part of the sunflower family. Add the parsley and serve piping hot with the Jerusalem Artichoke Mash. Add water to the pot and boil the Jerusalem artichokes until soft enough to mash.

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. 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. Pour out most of the water leaving a little liquid in the pot to mash.

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. Directions This is a simple side dish to prepare. Season with salt black pepper and some of the grated parmesan.

Interestingly despite their name they dont have anything to do with Jerusalem.

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