Jerusalem artichokes aka sunchokes recipes needed

[razz]

I've been given about 3 quarts of these artichokes. i did a Google search for recipes and find that they need to be sliced thinly before cooking. Are they like celery or carrots or garlic or onions? How did you add them to your meal planning and what do you like about them?

I might try the usual mix of diced onion and garlic gently sauteed in oil till soft and then add chicken bouillon. Then what?

[Yppej]

I grew some one year and they gave me the worst gas of my life. There is a reason these are usually fed to animals not people. You are forewarned.

[rosarugosa]

I grew some one year and they gave me the worst gas of my life. There is a reason these are usually fed to animals not people. You are forewarned.

I have heard this too, although I've never tried them myself.

[frugal-one]

I have only tried them raw. They can also be frozen. They remind me of water chestnuts.

[SteveinMN]

Never had the gastric problems with them but I tend to have fewer issues like that than most people (so I'm told; yay).

I would treat them as I would potatoes -- slice thin/julienne and sauté or chunk them up and toss them into a stew or soup. Fresh and cut thin/julienned on a salad would be good, too.

[JaneV2.0]

I vaguely remember that they're high in resistant starch (a prebiotic), and very good for your microbiome--that could explain the digestive discomfort.

[NewGig]

I don't know if references to other forums is illegal or not. But permies(dot)com has a huge thread about Jer. chokes. Look for curing, storing and cooking sunchokes (an alternate name).

[KayLR]

Not a fan. I thought they tasted like dirt.

[razz]

I don't know if references to other forums is illegal or not. But permies(dot)com has a huge thread about Jer. chokes. Look for curing, storing and cooking sunchokes (an alternate name).

Interesting site to explore, NewGig. Thanks. I am going to have trying different recipes for fun in mini editions of each
https://www.permies.com/t/sunchokes

[frugal-one]

Not a fan. I thought they tasted like dirt.

I think it depends where you get them. I got some from a CSA and they were wonderful and then bought at a farmers' market and they tasted terrible.

[jp1]

I've never cooked with them and have only eaten them twice, both times at one of our favorite restaurants up in Sonoma wine country. The second time I saw them on the menu it had been a year since the first time. The chef has a large garden out behind the restaurant (which is currently her dining room since there's no inside dining) so it was probably that we were there both times when they happened to be ripe. When I saw them the second time I was like OMG! OMG! Sunchokes again! One of my super favorite food things but I've never seen them in a store. The dish I had (the same dish both times) was some sort of flaky white fish served on a bed of sunchokes and butter beans. Unfortunately I have no idea how specifically they were cooked.

[Tybee]

I remember reading a Mother Earth article years ago where the family moved to Arkansas and subsisted on sunchokes for the first 18 months, as somehow that was all they were able to successfully grow.

[NewGig]

Sunchokes are tenacious and perrenial. I don't fertilze mine, or weed them, or water them. And they come back bigger and better, year after year! I grow them, but don't cook with them, which is a total waste, I know, but it's true.

[rosarugosa]

Sunchokes are tenacious and perrenial. I don't fertilze mine, or weed them, or water them. And they come back bigger and better, year after year! I grow them, but don't cook with them, which is a total waste, I know, but it's true.

But they do have pretty flowers, don't they? I think flowers are worthwhile in their own right.

[jp1]

Edible, and pretty flowers. Maybe next spring I need to try and grow them.