"Gregoire Kretz" wrote in message
...
Ophelia wrote:

"Alan Holmes" wrote in message
...
Found a lot of Jerusalem artichokes this year and turned to Mrs Beeton
who says, 'Wash the artichokes and peel them'!

How the hell do you peel such an irregular shaped root?

With a great deal of care and as thinly as possible)

Right.

You're then supposed to make soup - but how? Just boil in salted water
then liquidize?

Greg

Hi all,
I am surprised that no-one has mentioned my favourite way of cooking
Jerusalem Artichokes, which is roasting them.

Clean and parboil. Slip off the skins. Roast for approx 40mins (slightly
depending on size).
They go a lovely golden colour and taste fabulous, and also have the most
wonderful texture, kind of silky!

ALSO ~ try them this way.......
Clean and parboil. Slip off the skins. Boil 'til tender but not
disintegrated.
Drain well and cool. Chop into even size largish pieces. Coat with a thick
vinaigrette made with extra Dijon mustard. Chill for about 1 hourish,.
Serve cold as a starter with chopped chives or parsley on top.

Cheers,
Chris in Somerset