How do you cook Jerusalem artichokes?

Question

I had some in my veg box today but I've never cooked them and don't know how to! Do I peel them and put them in water, or what? How long do I cook them for? Any tips appreciated thanks!

Answer 1

Jerusalem Artichokes
Jerusalem artichokes are small bulbous root vegetables. Their flavour is quite delicate and in the winter they are cheap and plentiful. I never grow them as I have several friends who are only too pleased in winter to give me carrier bagfuls. They are notoriously difficult to peel raw - worse than celeriac even - but with an Aga there is an easy technique which is worth knowing. It makes preparation a snap and I serve Jerusalem artichokes quite often because of this, so don't be put off by anything you have read elsewhere. Scrub them well to remove all traces of earth and then cook them in their skins until tender. Bring to the boil in well-salted water, partially cover with a lid and cook on the Simmering Plate for 5-8 minutes until the skins start to peel away easily. Lift them out carefully using a draining spoon and place in a colander in the sink. Run cold water over them until they are cool enough to peel. Slice or dice and return to the pan with a knob of butter and enough water to prevent sticking. Cover with a lid and heat on the Simmering Plate until the lid is hot to the touch. Transfer to the floor of the Simmering Oven until just tender - about 10-15 minutes. Serve with a little more melted butter, lightly coated with a well-seasoned white, onion, parsley or cheese sauce or dredge with freshly grated Parmesan and place at the top of the Roasting Oven until golden brown.

Aga Cookery Doctor's Easy Artichoke Soup
If you wish to make this delicious soup I would recommend you disregard the usual instructions to peel the vegetable raw into acidulated water to prevent discoloration. This is far too much hassle and with an Aga is completely unnecessary. Use the above method to par-boil and peel the vegetable, then proceed with the following recipe:

Serves 6

3 oz (75g) butter
1 large onion, sliced
2 lb (1Kg) Jerusalem artichokes
11/2 pints (850ml) milk
11/2 pints (850ml) vegetable stock or water
salt and freshly ground white pepper
4 tablespoons cream

Melt the butter in a saucepan and add the onion. Once hot, cover and transfer to the Simmering Oven for 10 minutes. Prepare the artichokes as above, peel and then chop roughly and add to the onion. Toss well in the butter on the Simmering Plate for 5 minutes, then add the milk and stock. Bring to a simmer gently for 5 minutes, partially offsetting the pan on the hotplate if necessary - do not let it boil or it could separate. Transfer to the Simmering Oven for 20 minutes to complete the cooking of the artichokes. In order of preference, process until smooth using either a liquidizer or blender, a food processor, wand blender, mouli-légumes or pass through a nylon sieve (the most work!). At this point season well, it will take quite an amount of salt. Re-heat until piping hot on the Simmering Plate and stir in the cream just before serving. I think the addition of chopped herbs to this soup spoils the delicate flavour.

Answer 2

Jerusalem artichokes can be cooked several ways, and even made into a sauce... but however you cook then, boiling, suate, or with other ingredients, do not peel them, as the best of the flavor is in the skin. Just give them a wash and a chop and enjoy cooking.... they are wonderful.

Answer 3

You can steam them or boil them. I boil them for about 20 minutes until fork tender on th estem part. Melt butter for dipping and peel the keaves and dip into butter and draw between your teeth to strip away the soft fleshy part. The final treasure is the heart. They are a bit of work to eat but they are deliciious.

Answer 4

for how long do I steam jerusalem artichokes ?