Dealing with Diabetes2 and remembering Goldi Community Group
A support group for individuals with Type2 diabetes. Encouragement, empathy, advice, and personal experiences from members dealing with the illness. A friendly environment with compassion and support as our main objective.
Someone told me you can cook Jerusalem artichokes to taste like potatoes. Anyone familiar with this.
I give them a try
• Keep in mind that the flesh of Jerusalem artichokes will darken with exposure to air just as potatoes will, so if you are serving them raw, be sure to dip them in acidulated water.
• Even after cooking, the high levels of iron may cause stored cooked sunchokes to turn gray -- not an appealing result. A pinch of cream of tartar or a bit of acidic (such as lemon juice or vinegar) liquid added to the cooking liquid will remedy this situation. Add 1/4 teaspoon of cream of tartar or 1 tablespoon of acidic juice per quart of water.
• Be aware that acids will also strengthen the texture of sunchokes. If you want the finished result to be softer, add the acidic juice during the last five minutes of the cooking process.
• Avoid aluminum or iron pans as these metals will cause oxidation turning the vegetable an unappealing dark color.
• Suggested flavoring partners for Jerusalem artichokes include cinnamon, nutmeg, cloves, onions, and cream. They go well with just about any protein source.
• Mashed sunchokes may be used as a thickener for soups and stews.
I can't see that they would be a great taste anyhow or more people would eat them
and I have never heard anyone rave about artichokes of any variety
Any time I have mentioned eating them I have always got a strange kind of look as though I am some kind of Weirdo or devil worshiper
If they taste like potatoes I want some:-))
Just wondering :-))
Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though both are members of the daisy family. The origin of the name is uncertain. Italian settlers in the USA called the plant girasole, the Italian word for sunflower, because of its resemblance to the garden sunflower (note: both the sunflower and the sunchoke are part of the same genus: Helianthus). Over time, the name girasole may have been changed to Jerusalem.[4] To avoid confusion, some people have recently started to refer to it as sunchoke or sunroot.[citation needed]
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."[7]
I agree no Jerusalem artichokes or whatever they are :-))