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Seasonal Products

Jerusalem Artichokes

23 November 2017

 

French Jerusalem artichokes are at their best from late November until early February.  

 

Did you know......?

That Jerusalem Artichokes have no connection with Jerusalem nor are they part of the Artichoke family?

This knobbly tuber is in fact related to the humble sunflower.

They are thought to have been cultivated by the native Indians in Central America and Canada.

They possess a lovely earthy, nutty taste, not dissimilar to water chestnuts.

 

Top Tips......

 Storage

When stored in a fridge Jerusalem Artichokes will keep for several weeks.

Peeling

Once peeled place in a bowl of water containing half a lemon to prevent the flesh from oxidising.

 

 

Jerusalem Artichokes Uses......

 They are fantastic roasted in their skins with a little sea salt & butter.

 Par-boiled then dipped in a light batter, and deep fried served with a sharp salsa verde.

 Creamed Jerusalem artichokes together with regular potatoes are fantastic served as a side dish, garnished with chives or sliced spring onions.

 In the  1903 ‘Le Guide Culinaire', the French chef Auguste Escoffier wrote about a classic Palestine Soup garnished with hazelnuts. Adding an extra twist this soup has no links whatsoever with Palestine!!

 

 

 

 

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