Fried Jerusalem Artichokes
450g Jerusalem artichokes
2 tablespoons breadcrumbs
1 egg, beaten
lemon juice
Oil or butter for frying
Salt to season and chopped parsley to garnish ...
3 Jerusalem artichokes, peeled and sliced
½ shallot, peeled and sliced
30ml/1fl oz white wine ...
Also called Jerusalem artichokes, sunchokes are the knobby roots of a perennial sunflower. They resemble ginger in appearance and have a subtle, delicious flavor. Their high sugar content enables them to brown well when fried or roasted.
Palestine (Fr.): classically a garnish of Jerusalem artichokes.
Palm hearts: hearts of young palm trees.
Palmier (Fr.): palm leaf-shaped cookie made of sugared puff pastry.
Palmier, coeur de - (Fr.): heart of palm.
Palombe (Fr.
Substitutes: artichoke hearts (Artichoke hearts are less crunchy, but their flavor is somewhat similar flavor to Jerusalem artichokes.) OR potatoes (This is a good substitute if the recipe calls for the Jerusalem artichokes to be baked.) OR ...
Jerusalem artichoke puree Jerusalem artichokes, sauternes, cream and foie gras. Julienne Foods that have been cut into thin strips approximately the size of match sticks of various lengths. Julienne foods are often used as a garnish.
The same process will work well for carrots, Jerusalem artichokes, turnips, rutabagas, sweet potatoes, taro root, and yucca root.
Because of its confusing moniker, modern-day growers have begun to market Jerusalem artichokes, sunchokes, which is how they're often labeled. The white flesh of this vegetable is nutty, sweet and crunchy. They are in season from October to March.
Another name for it is Jerusalem artichokes. It is a herbaceous plant with thick tuber containing much starch and cultivated for food for many centuries.
Fructo-oliogosaccharides (FSO) - A type of prebiotic/probiotic found in Jerusalem artichokes, shallots and onion powder which may improve gastrointestinal health.
If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use. Can be used as a main ingredient or side serving. Often baked and cooked in soups.
Jerusalem artichokes are available throughout the year. When selecting, choose those with large, crisp knobs, avoiding those with soft, dark or moldy spots. Store in a plastic bag in a cool dry place for up to one week.
 See also: Artichokes, Jerusalem artichoke, Artichoke, Water, Vegetable
  
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