Prep School: Grace chef Colin Moïse on how to get the most out of jerusalem artichokes
A stint in Newfoundland taught Colin Moïse of Grace how to cook the nutty, versatile root veg
Sautée them: Cut a pound each of jerusalem artichokes and fingerling potatoes into thumb-size chunks. Toss with vegetable oil over medium-high heat for 10 minutes (add some roughly chopped smoked bacon, if you like). Add one sliced Spanish onion, drop the temperature to medium and cook for five more minutes. Serve with over-easy eggs.
Pickle them: Bring one cup of white wine vinegar, half a cup each of water and white sugar and a quarter cup of salt to a boil. Cut half a pound of jerusalem artichokes into quarter-inch slices and place in a large bowl. Pour the hot brine overtop and let sit for 20 minutes. Toss the pickles in a spinach, cucumber and carrot salad for a tart crunch.
Deep-fry them: Using a mandolin, slice a handful of washed and dried jerusalem artichokes into a pot filled with two cups of vegetable oil. Heat on high for 10 minutes, until oil starts to bubble. Remove chips with a slotted spoon, place on a paper towel and sprinkle with sea salt.
One thought on “Prep School: Grace chef Colin Moïse on how to get the most out of jerusalem artichokes”
FYI, jerusalem artichokes make you fart. Real bad.
“[jerusalem artichokes] store the carbohydrate inulin (not to be confused with insulin) instead of starch… The carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. The inulin cannot be broken down by the human digestive system, which can cause flatulence and, in some cases, gastric pain.”
Eat with caution. Also known as “sunchokes” — don’t be fooled!
They are very tasty, though.
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