How to peel Jerusalem artichokes

How to peel Jerusalem artichokes

Jerusalem artichoke, with a knife or peeler?

It's a good question ! Depending on the size, the skin may be relatively tender, but the larger the Jerusalem artichoke, the thicker the skin may be. In general, for those who cook a lot, out of habit, we peel vegetables - potatoes in particular but Jerusalem artichokes too, with a paring knife. But it must be recognized that thrifty is very efficient and thrifty.

Thrifty Jerusalem artichoke:

• Benefits, the speed and delicacy of the peels, But in general, the Jerusalem artichoke is neither perfectly regular in shape or in the skin, you have to intervene with a knife and go back to where you have already gone to clean it perfectly. The skin is sometimes thick and in these cases, a peeler is not enough.

Jerusalem artichoke with a paring knife:

• Benefits, if not the speed, in the case of Jerusalem artichoke, it is easier to control the thickness and to adapt to the hardness of the skin, we can then more easily remove a larger thickness here, where on the contrary, to a younger swede, we will cut as thin as possible.

Personally, I vote for the knife without hesitation!

In this Jerusalem artichoke and potato gratin recipe, the preparation including cleaning the vegetables and peeling them didn't take us long. Because cooking shouldn't be a chore but a pleasure!


Jerusalem artichoke: easy to grow, unique flavor

Jerusalem artichoke is an old vegetable that is making a comeback and, for good reason, it is delicious.

In summary, what you need to know:

Last name : Helianthus tuberosus
Family : Asteraceae
Type : Vegetable, rhizomatous perennial

Height : 2 to 2.5m
Exposure : Sunny
Ground : Ordinary

Harvest : November to March

From planting to harvest, its cultivation is easy and undemanding, and Jerusalem artichoke will undoubtedly satisfy you.


Clean, polish

If you are one of the people who no longer buy Jerusalem artichoke for laziness to peel it, Laurent Mariotte's advice of the day will change your life: "You don't peel it, you simply brush it". Say goodbye to long hours fighting in the kitchen with your saver!

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What we can do with

This vegetable has everything children want, slightly sweet and exciting the taste buds: anything that is drunk afterwards tastes sweet!

Revisit the mash: 3/4 Jerusalem artichoke for 1/4 potato. It will only be smoother and tastier. Likewise in a velouté, with a few small croutons.

They will also appreciate its melting texture in a gratin or in a lamb's lettuce salad.

Fried dumplings are also very popular, as in Great Britain.

Jerusalem artichokes can be cooked in a thousand and one ways: roasted, stewed, steamed or boiled.

Then, they can be matched quite simply by sautéing them in a pan with a little butter or au gratin in the oven with cheese and cream.

Fresh accords
With a flavor similar to artichoke and salsify, Jerusalem artichokes are also found in salads with grilled bacon.

They are then accompanied by a drop of hazelnut oil or balsamic vinegar, chopped basil or oregano.

Spicy weddings
Jerusalem artichokes go well with spicy dishes: in tagine for example, with a hint of chili.

Its sweet flavor can be enhanced with a tangy orange and lemon sauce, sprinkled with parsley. It can also be married in a quiche with pumpkins.

It is possible to prepare Jerusalem artichokes, just brushing off their rough edges. The skin adds a more characteristic flavor.

They can also be peeled like potatoes: cooked or raw.

For cooking, the time should be monitored depending on the ripening of the vegetable and its size.

Jerusalem artichokes turn black quickly in the open air, it is advisable to soak them in lemon or vinegar water.


How to peel Jerusalem artichokes: everything you need to know on the topic

The technique for peeling Jerusalem artichokes is quite simple since all you need to do is use a knife to cut 2 to 3 mm of skin. Once you've reached the ivory color of the flesh, I recommend stopping and dipping the Jerusalem artichokes in the water as you go.

This technique is one of the easiest and one of the fastest you can find. I advise you to use it if you don't know how to take advantage of this unique product. Don't hesitate to ask for help if you need it.


Peeling Jerusalem artichokes

I have just been given Jerusalem artichokes and I confess that I have never cooked this vegetable!

I look at it and I wonder should I peel them before or after and how do we cook them
to cook them I looked in the links
I thank you in advance
friendships
natoux

Your browser can not display this video tag.

I have just been given Jerusalem artichokes and I confess that I have never cooked this vegetable!

I look at it and I wonder should I peel them before or after and how do we cook them
to cook them I looked in the links
I thank you in advance
friendships
natoux

You have to peel them first. Watch the attached video. For cooking, it is identical to a potato:
http://www.vodemotion.com/video/3439-comment-eplucher-un-topinambour

To tell the truth, I don't break the bitch: I cook them with the skin on, and when they are a little warm (but above all not cold otherwise it sticks) the skin comes by itself! The only trick is to cook it in 2 batches, throwing in the first water to avoid bumps in the stomach!

I have just been given Jerusalem artichokes and I confess that I have never cooked this vegetable!

I look at it and I wonder should I peel them before or after and how do we cook them
to cook them I looked in the links
I thank you in advance
friendships
natoux

I discovered Jerusalem artichoke this year.

I peel the vegetable when it is raw. It's a bit "hard", but it's worth it! (Often my friend does "little hands", and that relieves me a lot!)

Recipe side: I cut the vegetables into 3-4 mm dice (it's long, but they can be cut easily). And I brown them in duck fat. Then I add a little roast juice and cook for 15 min. It's great !


Keep it only for a few days because it dries out very quickly. To help it keep its humidity level, enclose it in a plastic bag in the vegetable compartment of the refrigerator: it will then hold one week.

Before using it, peel it with a peeler, like a potato. It oxidizes quickly: immerse it quickly in lemon water.

However, it is not necessary to peel it. Its skin even gives it a more pronounced taste. You just need to brush it conscientiously in order to clean it.

Eat it both hot and cold, but always cooked. All cooking methods are suitable for it: in the boiling water salted for about twenty minutes (or, even better, in salted white wine), steam, to the stove. The cooking steamed bring out more its fine and sweet flavor reminiscent of the artichoke base.

Tasted in salad, cold and cut into thin slices, drizzled with a mustard vinaigrette, it is simply delicious. You can also garnish it with hard-boiled eggs or scallops. Do not hesitate to accentuate its light nutty taste sprinkle with chopped toasted hazelnuts or sprinkle with a spoonful of hazelnut oil.

Jerusalem artichoke: top classic and surprising recipes

Jerusalem artichoke returns to the front of stalls in winter. Similar to forgotten vegetables like its colleagues parsnip, crosne or rutabaga cabbage, Jerusalem artichoke root nevertheless seduces thanks to its tender flesh and its taste similar to artichoke.

If he can be satisfied with a knob of butter, Bechamel or a mixture of chopped parsley and shallot as a seasoning, it is also suitable, in its version hot, to more elaborate preparations. It allows in particular to make gratins, blanks and mash. And he willingly accompanies white meats, especially veal and pork. Finally, it is delicious with refined products, such as foie gras.

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It can also be prepared as dessert. Cooking in papillote Lends itself particularly well: garnished with dried fruits and spiced up with spices such as vanilla, cinnamon or star anise.


Video: How to prepare Jerusalem Artichokes