Eat the seas on
J erusalem artichokes are
part of the sunflower family
and are sometimes called
sunroot or earth apples, because
they are the tubers of the plant
and grow underground.
They are completely different from globe
artichokes, which come from the thistle family.
Jerusalem artichokes can be used in many
different ways but in general they’re used
in the same way as potatoes.
ALSO IN SEASON:
1. Jerusalem artichoke orzotto
with parsley and peanut pesto
This orzotto recipe is packed with hidden
delights – nuggets of goat’s cheese,
crispy Jerualem artichoke skins and a
parsley and peanut pesto. Make the
pesto the day before to save time
and allow the flavours to develop.
brie recipe is
best started a
day ahead of
serving to allow the brie time to
absorb the earthy flavours of truffle. In fact, by
preparing most of the components in advance,
these canapés can be put together very quickly.
4. Curry favour
Jerusalem artichokes folded into a dry
Indian masala make a wonderfully crunchy and
healthy Indian side dish. Keep the masala dry
and pungent to infuse lots of spice into the dish
while keeping it light on calories. It’s important to
use cumin and the asafoetida not only for flavour
but also to balance the digestive properties of
this vegetable. www.harighotra.co.uk/spiced-jerusalem-
3. Go Mezze
Try using Jerusalem artichokes in a
Lebanese harra-inspired dish, served as
a starter or mezze. Dice the artichokes,
slice a red pepper, and sauté in
sunflower oil with onion, garlic, chilli
powder, cayenne pepper, ground
coriander and cilantro until crisp and
browned. Season with salt, pepper
and lime juice and serve with spiced
rice or alongside other small plates.
Recipes supplied by:
1. David Everitt-Matthias, 2. Robin Gill, 3. Ben Bartlett, 4. Hari Ghotra, 5. Colin Layfield
For more Jerusalem artichoke recipes visit: www.greatbritishchefs.com
potatoes apples white cabbage parsnips beetroot pears
EAT THE SEASON
JAN/FEB 2018 5
Official tasting notes
by New Covent Garden Market, the UK’s
leading wholesale fruit and vegetable market
Properties: The tubers of the Jerusalem
artichoke are elongated and uneven
and vaguely resemble ginger root,
with a crisp texture when raw.
Usage: Similar to water chestnuts in
taste, the traditional use of the tuber is
as a gourmet vegetable. The white flesh
is nutty, sweet and crunchy and can be
roasted, sautéed or dipped in batter and
fried, or puréed to make a delicious soup.
Notes: Skins should be pale brown
without any dark or soft patches
and the artichokes should look
firm and fresh not soft or wrinkled.
5. Spectacular salad
Try making an artichoke salad using
both Jerusalem artichokes and
crones with mushrooms, walnuts
and a walnut dressing.