Otherwise known as Jerusalem artichoke…Helianthus tuberosus.
Anybody here eat these things? How do you like to fix them.
Someone also told me the French make beer out of them?
Anyone know about that?
They seem dangerously prolific in my garden.
My grandfather used to grow them in his garden. We would eat them like apples. Wash, rinse, eat. With a pinch of salt sometimes. He would slice and fry them up with a little olive oil, garlic, and salt.
As far as making beer from them, I have never heard of it, but don’t see why you couldn’t. Should you? That might be a better question. ;D
No clue about the beer, but their reputation is that they cause fermentation in the colon something fierce, so that doesn’t surprise me. If you can tolerate them, supposedly they’re pretty nice with a bit of a sunflower seed flavor. I’ve never had a chance to try them myself.
Any time I’m trying a new starchy vegetable for the first time I just go for a simple pan roast to get a feel for how they work. Olive oil, salt, pepper, rosemary & thyme. 350F until they’re golden brown & tender.
i’ve always just pan sauteed them (sometimes lightly floured) with whatever herbs struck me at the moment- i’ve always enjoyed them.
The roots look like ginger, knobby and bulbous. I planted four little bulbs in April of this year and have a gallon bucket full of them now. I am sure there are still some left underground despite my best effort to get em all.
They are prolific and will produce a boatload of tubers. Try growing them.
I’ve read of them being used to make vodka. Anything containing starch can have the starch converted to sugar and fermented.
They can also be mashed like potatoes.
If you want to know why they are called ‘artichokes’ you have to roast them. it’s the only way I have found that really brings out the artichokey (?) flavor. olive oil, salt, and pepper. Also they are best in the early spring, just as soon as the ground thaws enough to get at them but they are also good at this time of year, right before they get ready to go dormant for the winter.
I’ve used them raw in salads and cooked in stir-fry. I had a friend once who dug up all her j. artichokes and had a choke party with every dish made with the artichokes…that was once explosive night. :o
I cover roasting chickens in them and cook them in a roaster oven. I call the recipe Choked Chicken. 8)
;D, true enough. I guess I was thinking post apocalyptic Loopy style ingredients at hand to quench the thirst. ???
:o, nice.
Good to hear because they are covered with 8 inches of snow and sub zero temps. The chickens were enjoying the ones popping up above grade prior to winter arriving.
Thanks for all the tips and suggestions.