It's almost the end of the Jerusalem Artichoke season, I had soup made of it a few times it and it was fantastic. What else can I do with Jerusalem Artichoke?
Go to http://www.foodnetwork.com there you will find thirteen resicpes for your Jerusalem Artichokes.
Some of the recipes look downright delicious!
Hope this helps! By the way foodnetwork.com is one of my favorite sites!
Good Luck and Great Eating!
here are some great receipes below:
JERUSALEM ARTICHOKE AND CARROT SALAD
Great with sandwiches or potatoes. 4 servings
400 carrots, well scrubbed and trimmed400 g Jerusalem artichokes, well scrubbed2 tablespoons chopped fresh dill or tarragon2 tablespoons olive oil or walnut oil3 tablespoons fresh lemon juice2 tablespoons capers, rinsedSalt and pepper to taste
Whisk together the herbs, oil, lemon juice and capers; season to taste with salt and pepper. Set aside. Grate, shred or julienne the carrots and place in a large bowl. Thinly slice or julienne the Jerusalem artichokes (or cut into thin matchsticks); add to the carrots, and immediately add the vinaigrette and toss together. Cover and let it sit at room temperature for 30 minutes, before tossing again and serving.
JERUSALEM ARTICHOKES IN GARLIC AND BUTTER
Serve a side dish for 4
3 tablespoons butter2 tablespoons olive oil450 g Jerusalem artichokes, scrubbed, sliced 2 teaspoons minced garlic2 teaspoons fresh lemon juiceSalt and pepper to taste
Melt 1 tablespoon of butter with the olive oil in a large non-stick frying pan over a medium-high heat. Add the Jerusalem artichokes and sprinkle them with a little salt and pepper. Sauté for about 10 minutes until they are brown and just beginning to soften. You’ll need to turn them frequently. Transfer them to a serving bowl. Add the remaining butter and garlic to the pan and fry the garlic until it is just golden - this shouldn’t take longer than two minutes, so don’t burn it! Add the lemon juice and simmer for another 30 seconds. Spoon the butter mixuture over the Jerusalem artichokes and serve.
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