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Discussion Starter · #1 ·
aka Jerusalem Artichokes.<br><br><img alt="" src="http://www.wegmans.com/kitchen/ingredients/produce/vegetables/images/sunchoke.jpg" style="border:0px solid;"><br><br><a href="http://www.wegmans.com/kitchen/ingredients/produce/vegetables/sunchoke.asp" target="_blank">Information Here</a><br><br>
I was food shopping at Wegmans Saturday and happened upon a container of them. I decided to buy them and try them. I took just a few the other night and roasted them then ate them. They taste oddly like potatoes!!! They were really really really yummy. Another good food experiment!!!<br><br>
Anyone have any experience with them?
 

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My mom used to grow those in her garden! They are a perennial, and the top looks kind of like sunflowers.<br><br>
She liked eating slices of them raw, with a bit of salt, and used them to replace water chestnuts in stir fry.
 

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I've eaten them raw in salads but don't think I ever cooked them. They are nice and crunchy and a little sweet. Actually, similar to Jicama.
 

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I have them in my garden too. They're almost an invasive species; they thrive!<br><br>
I've made soup and hummus with them. Haven't tried them raw, but now I will! Glad I caught this thread. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br><a href="http://www.epicurious.com/tools/searchresults?search=%20jerusalem%20hummus" target="_blank">Wow</a>. I'll have to try mashed potatoes and Jerusalem arties and chives. Yum!
 

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Discussion Starter · #5 ·
oooh. i will have to plant them in my garden this spring!! thanks for the recipe link!
 

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I recently had them roasted paired with pork loins. We ended up liking them quite well with Blanco Nievo, a stunning little white. For kicks and giggles we also paired it with Dubeouf Morgon, a pretty florally gamay noir. I like this forum also SS, any tips on cooking lighter helps the diet tremendously.
 

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We've had them a few times, mostly roasted. They do taste a bit like potatoes, but different. I love them roasted, but it is key to roast them long enough or they are too hard (and I do not like them raw).<br><br>
We found them because of Top Chef Season 1, where they were used a bunch of times. I think I might try to grow some too. They get really tall, so make sure they don't shade the rest of your veggies!
 

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Is it a secret recipe? Can you share? <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 
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