Home Cooking

Jerusalem Artichokes


Home Cooking 2

Jerusalem Artichokes

lintsao | Nov 24, 2004 01:18 PM

I went to the greenmarket today (NYC Union Square) with most of my Thanksgiving dishes planned, but a couple of spots (a soup and/or side) left open for whatever looked good. Wow! Everything was so gorgeous that I quickly became overwhelmed. There was a bumper crop of jerusalem artichokes so I got a couple of pounds of those, because they were beautiful and because I've never had them before.

So I'm wondering whether anyone has recommendations. The flavor is very delicate. Soup recipes I've seen call for chicken stock and cream, but I'm wondering whether that will overpower the flavor. Has anyone tried slow-cooking them in the oven first before making a purée or soup? Does that help intensify the flavor? Any other suggestions for side dishes?


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