Last week I wrote about Jerusalem Artichoke as one of our winter crop found in our garden. This root crop looks like ginger, but it's more of a healthy potato alternative for diabetic people. So, it can be cooked and used just as you would with a potato.
Although, this plant is so much easier to grow and store than potatoes in my opinion. It doesn't get attacked by pest, it produce a beautiful sunflower like flowers in the summer, and we only harvest the roots to eat by leaving it buried in the ground and stays fresh all throughout the winter.
|This is Jerusalem Artichoke that's cooked and eaten more like you would a potato|
Jerusalem Artichoke is also known as sunchoke. I cook them in stew dishes, or incorporate it with rice risotto. I enclose another recipe that I do with it and it is a delicious one to make too:
2 lbs small Jerusalem artichoke, scrubbed and quartered
salt and back pepper
4 sprigs of rosemary
1/4 cup butter
3 tbsp balsamic vinegar
Heat oil in large skillet. Add the Jerusalem artichokes and 1/4 cup water. Season with salt and pepper. Cover and cook, stir occasionally until Jerusalem artichoke are fork tender, about 8-10 minutes.
uncover skillet and cook till water evaporates and Jerusalem artichokes begin to brown and crisp, about another 8-10 minutes. transfer to a platter.
add rosemary and butter to skillet and cook till butter foams. about 4 minutes. Remove from the fire and add the balsamic vinegar. Pour this brown sauce over the cooked Jerusalem artichoke. Enjoy.
We are enjoying our weather here as if early spring has already arrived. Hope you are having a nice day too.