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Jerusalem artichokes |
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#1 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Jerusalem artichokes
...... which are tubers not artichokes at all.
I've never tried them but just been given some. Anyone here tried them, like them, cooked them? |
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#2 |
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Forum Member
Join Date: Jun 2005
Posts: 9,215
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I've never tried them myself but I'm told they make a fabulous, silky soup.
Be warned, eating them can cause flatulence! Just as well I've never had them, I'd be like a walking bomb.
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#3 |
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Forum Member
Join Date: Jun 2005
Location: Lufbra
Posts: 3,149
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I've had them sliced and battered before. Really nice, but my tummy didn't like at all!
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#4 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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When I googled, the "flatulence" subject came up a lot.
Quite a few chefs claimed they didn't find it to be an issue. Another source suggested that removing the skin would ensure a trouble free digestion. I don't know yet ![]() Maybe making a curry with them would put it to the test
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#5 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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If you're going the Asian/Indian route then I believe that fenugreek and possibly cumin fight the farty effects of foods that produce parps.
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#6 |
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Forum Member
Join Date: May 2012
Posts: 21,738
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Damn, you took away my favourite Jerusalem Artichoke fact in the first sentence.
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#7 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
Damn, you took away my favourite Jerusalem Artichoke fact in the first sentence.
Over to you
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#8 |
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Forum Member
Join Date: May 2012
Posts: 21,738
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Quote:
Sorry walter, but you've still got "and they have no connection with Jerusalem".
Over to you ![]() Did you also know Bok Choy and Pak Choi are the same thing? |
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#9 |
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Forum Member
Join Date: Jun 2005
Posts: 9,215
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Quote:
Did you also realise they have no connection to Jerusalem? Yes I know, unbelievable.
Did you also know Bok Choy and Pak Choi are the same thing? |
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#10 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
Did you also realise they have no connection to Jerusalem? Yes I know, unbelievable.
Did you also know Bok Choy and Pak Choi are the same thing? You're right - unbelievable!
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#11 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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I've learned so much about Jerusalem artichokes.
Except how people cook with them
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#12 |
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Forum Member
Join Date: Nov 2007
Posts: 20,499
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Wife grows them on her allotment.
Soups, in stews, roasted with other root veg. |
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#13 |
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Forum Member
Join Date: Aug 2012
Location: madamoiselle never
Posts: 11,453
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Quote:
I've learned so much about Jerusalem artichokes.
Except how people cook with them ![]() ![]() At the moment in a soup with leeks. Leek and potato soup but substitute the potatoes with artichokes. I adore them! You can also make a straight up veloute style soup. Very silky. Next step is trying them roasted. Have a recipe for a salad using them roasted along with leaves, blue cheese and hazelnuts. And there is no way around the farting issue. Luckily I love farting as well so quids in. Been a noisy, artichoke fuelled night tonight as it happens *braap*..........*wafts*
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#14 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
I eat them by the tonne
![]() At the moment in a soup with leeks. Leek and potato soup but substitute the potatoes with artichokes. I adore them! You can also make a straight up veloute style soup. Very silky. Next step is trying them roasted. Have a recipe for a salad using them roasted along with leaves, blue cheese and hazelnuts. And there is no way around the farting issue. Luckily I love farting as well so quids in. Been a noisy, artichoke fuelled night tonight as it happens *braap*..........*wafts* ![]() ![]() ![]() But thanks for the suggestions
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#15 |
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Forum Member
Join Date: Dec 2007
Posts: 10,156
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I have always steamed them for approx 20-25 mins.
Then have two dips a hollandaise with added Lemon or and a melted butter with black pepper. Simply peel leaves like layers and dip the cooked flesh part in the desired sauce. Yum yum. |
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#16 |
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Forum Member
Join Date: Jun 2011
Posts: 437
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Quote:
I have always steamed them for approx 20-25 mins.
Then have two dips a hollandaise with added Lemon or and a melted butter with black pepper. Simply peel leaves like layers and dip the cooked flesh part in the desired sauce. Yum yum. ![]() ![]() ![]() very strange post given you must have read the title |
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#17 |
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Forum Member
Join Date: Nov 2007
Posts: 20,499
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Quote:
I have always steamed them for approx 20-25 mins.
Then have two dips a hollandaise with added Lemon or and a melted butter with black pepper. Simply peel leaves like layers and dip the cooked flesh part in the desired sauce. Yum yum. |
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