It was a flower ones upon a time...
Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem or artichoke. There is no explanation for the name other than a few guesses. One guess is farmers settled in the US started calling it “girasole”. And then, English speakers would have corrupted “girasole artichoke” (meaning, “sunflower artichoke”) to Jerusalem artichoke after which it resembled sunflower. Who knows…
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This good tuber has also been a beautiful flower.
The best time to harvest is in the autumn, when the root has grown properly.
Cut in 3 to 5 mm slices.
Add olive oil, salt and peppar. Mix well so the oil penetrate.
Arrange the pieces one by one so that they do not overlap. Insert the oven plate at 220 C for about 15-20 minutes. Or until they turn golden brown. Meanwhile, start preparing the dipping sauce
Break the cheese with your fingers into small pieces in the bowl. Pour in the Creme Fraiche and grate / squeeze the garlic, taste with salt, pepper and the chili flakes.
Break the cheese with your fingers into small pieces in the bowl. Pour in the Creme Fraiche and grate / squeeze the garlic, taste with salt, pepper and the chili flakes.
Scrape the pieces of Jerusalem artichokes off the oven tray as it can easily stick. Lay them a little airy so it can dry and become crispy.
Time to enjoy… HAPPY COOKING – GOOD COOKING!
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