Jerusalem Artichoke Association of Canada

How to prepare Jerusalem artichokes?

The Jerusalem artichoke tubers are a specialty vegetable, consumed like potatoes, baked, roasted, fried, sautéed, boiled, steamed, mashed and incorporated in stews or soups. They may also be served raw in salads. Unlike other tubers, the main storage carbohydrate in the Jerusalem artichoke tubers is sugar inulin instead of starch making them crispy in texture like water chestnuts. When they are cooked they are soft and have a rich and nutty flavour. This distinctive flavour is often acclaimed by gourmets and has contributed to its increased popularity among the renowned chefs.

When purchasing Jerusalem artichokes avoid tubers that have a greenish coloration or show evidence of sprouting. Shriveled, wrinkled, dry and light tubers should be avoided. After purchasing, the Jerusalem artichokes should be consumed promptly but they can be kept in the fridge for up to 2 weeks. The sweetness of the tubers appears to increase when they are stored in the fridge after the harvest.

Before cooking the Jerusalem artichokes, any adhering soil or sand should be removed. The tubers can be prepared with their skins on, since much of their nutrients are stored just beneath their thin skin. Although cooking with the skin may cause the darkening of the skins because of their high iron content. Additionally, the tubers tend to oxidize quickly when cut. To prevent the brown colouration, the tubers can be immersed in acidulated water. The recommended times for cooking are as follows: 30-45 minutes for baking whole in an oven, 10-15 minutes for steaming and 5-7 minutes for sautéing.