Mashed Jerusalem Artichokes Recipes

JERUSALEM ARTICHOKES

Steps:

• Unfortunately, there's no way to unmush them. For now, you'll just have to make either mashed Jerusalem artichokes (just like you make mashed potatoes) or cream of Jerusalem artichoke soup (blend with some broth and cream). Next time, watch your chokes very closely, since they can turn mushy in the blink of an eye.
• If the color bothers you, make them into soup or cover them with sauce. They do discolor quickly, so next time, cook or eat them immediately after cutting. If you want to prepare them in advance or eat them raw but not immediately, either toss them with an acidic dressing or soak them in acidulated water (water with lemon juice or vinegar in it). And don't cook them in an aluminum or iron pan, as both can cause discoloration.

MASHED JERUSALEM ARTICHOKES

Steps:

• Peel Jerusalem artichokes and cut into 2-inch pieces. Peel potatoes and cut into 3/4-inch pieces. In a 5-quart kettle combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2 inches and simmer until vegetables are tender, about 25 minutes. Drain vegetables in a colander and return to kettle. With a potato masher mash vegetables with butter and salt and pepper to taste until smooth. Vegetables may be made 3 days ahead and chilled, covered. Bring vegetables to room temperature before reheating, covered.

BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON

Steps:

• Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
• Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.