just harvested Jerusalem artichoke- it's waiting for me in the fridge. how do I cook it?
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just like any other root vegetable. You can eat it raw or bake it as you would a potato.
I would coat it with a small amount of olive oil, salt and pepper it, then roast it in a hot oven, say 400 deg F. That way you'll get all those yummy caramelized bits.
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Harvested? Very cool - do you grow them from starts like a potato or an onion? where did you get the start or seed or whatever?
I ordered tubers thru a seed catalog. It's the root of perennial sunflower, native to north america. The native americans used it quite a bit.
I found recipes for it,but they all included potatoes. Just wondered if it is not great by itself in something like a gratin
Just bought some at the farmstand today - this Jaime Oliver recipe is one might try - though I might do some roasted with turnips.
Is fridge best place to store? I've never had them before.
for short term I think so - mine are doing ok. For long term moist sand is recommended, and a cold place. Roasted a few last nite - unusual flavor, I can see how they would be good paired with something else. Can't say I loved them on their own. But I am gonna pair them with sweet or reg potatoes, or other veg.
I think they're great roasted with a bit of olive oil.
However, not a dish I would do for company. Many people, myself included, get rather, um, pronounced, um, flatulence...
Came across this article from the NYT:
Finding the strength to keep cooking in America.
My Mother's Persian Zucchini Stew
The Yellowest Yellow Cake
Go On, Spread Out
The Unsung Vegetable You're Crazy About
Your #1 Loves