Jerusalem artichokes are incredibly easy to grow. You just plant out the tubers and keep harvesting them in autumn/winter. Worthwhile throwing some compost on the bed every few years. We have a 1m x 1m bed of them just by the shed and the challenge is to stop them expanding out beyond their bed. They are better steamed, baked or roasted rather than boiled as they turn into a mush when boiled. Jamie Oliver’s recipe below from The Return of the Naked Chef is both easy to make and very tasty. Quantities below serve 6. We froze two portions in tin foil containers for Jon’s aunt as it looked like a dish that would freeze and reheat well.
The only downside of jerusalem artichokes is their tendency to cause wind (flatulence). Unfortunately this affects me more than the rest of the family.
- 285ml / ½ pint double cream or créme fraiche
- Juice of 1 lemon
- 2 cloves garlic, peeled and finely chopped
- 1 good handful of fresh Thyme, leaves picked and chopped
- 3 handfuls of grated Parmesan cheese
- Salt and freshly ground black pepper
- 1kg/2lb 3oz Jerusalem artichokes, peeled and sliced as thick as a pencil
- 2 good handfuls of fresh breadcrumbs
- Olive oil
- Preheat your oven to 220°C/425°F/Gas7.
- In a bowl mix your cream, lemon juice , garlic half the thyme and most of the Parmesan, and season well to taste.
- Throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish.
- Mix the breadcrumbs with the rest of the thyme and Parmesan and some salt and pepper.
- Sprinkle all the flavoured breadcrumbs over the artichokes and drizzle with a little olive oil.
- Bake in the oven for around 30 minutes until the artichokes are tender and the breadcrumbs golden.