How to store Jerusalem artichokes and 20 ways to eat them!

We went to a seedling swap a couple of years ago and came back with some Jerusalem artichoke tubers. You can read more here, but basically we took some seedlings and swapped them for other people’s seedlings or in this case tubers – it was great!

My husband planted the Jerusalem artichokes tubers in our garden and each year they have come back in greater numbers. Top tip if you are thinking of growing Jerusalem artichokes, don’t plant them anywhere you don’t want them to keep coming up year after year! This year we had two massive tall plants and a couple of days ago my husband dug them up to find loads of really good sized and interestingly shaped tubers.
In case you are wondering if Jerusalem artichokes are the same thing as sunchokes – they are. They are sometimes called that as they are the tuber of a type of sunflower. It makes more sense than their other name as they taste and look nothing like globe artichokes and they are not from Jerusalem!
A common complaint about Jerusalem artichokes is that they can cause wind. I haven’t had any problems with them though and according to various articles they are high in fibre and are a good source of prebiotics. 
We can’t eat them all straight away and I haven’t got enough room to put them all in my freezer, so I looked into how to store them over the winter and came across this extremely helpful video. 

It probably would have been a good idea to watch this video before harvesting them all. It says they are better off left in the ground until needed. Luckily it does show how to store them in a bucket with soil if they have been dug up. It definitely does not tell you to leave the tubers just lying around for a few days like I have! I asked around for some recipe suggestions and I got some great ideas – thanks guys! I have made a list here, including some of my own ideas and linked to some recipes, so I will never be at a shortage of things to do with them!  

Jerusalem Artichokes Recipe Suggestions …

  1. Soup – this was a popular choice! I like the look of this recipe here  as well as a suggestion for Jerusalem artichoke and horseradish soup.
  2. Mash 
  3. Dauphinoise style with winter savoury. I had never heard of this herb before, might have to get some for the garden!
  4. Boiled in water with a bit of salt. Once cooked topped with scraped (grated) or dessicated coconut. Apparently this is the way they do it in Sri Lanka according to Saumya from this Facebook group
  5. Use instead of potatoes in a pasty
  6. Finely sliced and deep fried
  7. Frozen raw then shaved on salads or fish (freezing isn’t compulsory but it is easier to grate)
  8. Chutney with cauliflower, mild turmeric and pink peppercorns!
  9. Roasted – I have tried them this way and liked them!
  10. Baked – similar taste to roasting I would imagine.
  11. Finely sliced and used in stir fries. I think they taste like Chinese water chestnuts and make the perfect homegrown substitution in stir fries. 
  12. Eaten raw on salads – this recipe here looks really nice 
  13. Coleslaw – grate and mix with grated carrot and mayonnaise
  14. On a pizza
  15. In a quiche
  16. Added to a pie – this recipe here looks yummy! 
  17. Chopped into sticks and eaten raw with a dip
  18. Casserole
  19. Hasselback style
  20. Cake! There is a recipe for Jerusalem artichoke cake here

Some of these ideas won’t work for me as I follow a sugar and grain free diet (it is hard to stick to it all the time). I think that I will definitely be doing some experimenting to see if I can make alternative versions! I don’t plan to eat too many Jerusalem artichokes at once though, just to be on the safe side ;).  If you have any further tips on growing, harvesting and eating Jerusalem artichokes, please let me know!