Jerusalem Artichoke (a perennial tuber plant, otherwise known as
sunchoke, sunroot, or earth apple) is a root vegetable that I have never tried before. I knew they did, at times, end up in my "
hippie pasta," due to my obsession with reading back label ingredients, but that was about it for my
experience with them. Time to experiment!
Objects may not be what they appear You look like a ginger root, you're not even
from Jerusalem, you're not an artichoke, and you taste a little like a potato...so what's the deal, yo!? The name Jerusalem is due to folk etymology; when the Jerusalem artichoke was first discovered by Europeans, it was called
Girasole, the Italian word for sunflower. The Jerusalem artichoke is a type of sunflower, in the same genus as the garden sunflower
Helianthus annuus. Over time, the name Girasole transformed into Hierusalem and then to Jerusalem.
(source)Sunchokes are only skin deep Most of their nutrients are stored just under the skin, so it's best not to peel them. Once cut, they discolor quickly, so it's best to cut them close to serving time, or immerse them in water with lemon or vinegar to prevent oxidation. Cooking them with the skins may cause them to darken because of their high iron content (but that's where the nutrients are).
(source)
They're magically...nutritious! Sunchokes are chock full of
vitamin C, phosphorus, thiamine,
potassium, and are an excellent source of iron. They're also
very rich in inulin (not insulin), a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties.(source) They are recommended as a potato substitute for diabetics, since they are filling but not absorbed by the body, and because they also show indications of assisting in blood sugar control. Jerusalem artichoke flour is also recommended for those who are allergic to wheat and other grains.
(source)(featured below: jerusalem artichokes baked in their skins with olive oil & sea salt, lightly steamed kale, and grilled tempeh "steak")
One final note, from our own (albeit, farting) forefathers "Gerard's Herbal," printed in 1621, quotes the English planter John Goodyer on Jerusalem artichokes:
"which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men." (source)
Yar! (or something) People surely were....
passionate...in the 1600's! One way to avoid that
today, however, (for people with sensitive stomachs), is to pre-cook them before baking, or a good boiling is recommended, and eating them raw should be avoided. My tip: try a handful first and see how they taste and feel, starting with only a small portion. If all goes well, tell John Goodyer to stuff it! These lil' roots are pretty darn delicious and worth a try. Good luck!
Sometimes you crave a frozen treat, but perhaps you are lactose intolerant, or do not want any animal ingredients involved (look, you might be vegan, but you still have a pulse, for pete's sake! )
