Freeze Jerusalem Artichoke: This Is The Best Way to Proceed

Freeze Jerusalem artichokes – that’s why it’s worth it

The tiger artichoke, as Jerusalem artichokes are also known, has a number of health benefits. For this reason, it is not surprising that the long-forgotten vegetable is on the rise again.

• The Jerusalem artichoke is one of the almost indestructible plants. Once you plant the vegetable, it will happily multiply. In addition, the Jerusalem artichoke convinces a pretty flower.
• Overall, the plant resembles sunflowers. The visual difference is that the Jerusalem artichoke’s yellow flower is slightly smaller than that of the sunflower.
• Apart from the pretty look in the garden, however, the tuber is the crucial part of the Jerusalem artichoke. The tubers, which look almost confusingly similar to ginger, are eaten. Just like the ginger, you can also eat the Jerusalem artichoke raw. Of course, other types of preparation are also possible. The vegetables can be used quite flexibly in this regard.
• In order for the ingredients of the healthy Jerusalem artichoke to be preserved as far as possible, the vegetables must be stored accordingly. Unfortunately, the Jerusalem artichoke has the disadvantage that it wilts very quickly if it is not stored properly and quickly loses valuable nutrients and the unmistakable aroma.

Freeze Jerusalem artichokes – that’s how it works

Smaller quantities of the clod can be stored in a cool basement if you use them up quickly. However, if you have harvested a lot of tubers, freezing makes sense. In this way, most of the nutrients are preserved. In addition, you can store the healthy Jerusalem artichoke for around a year.

• Before you freeze the tubers, first remove the skin. An asparagus peeler, for example, is best suited for this, as many of the valuable nutrients are located directly under the peel.
• For this reason, it is important to remove the shell as thinly as possible. If you don’t have an asparagus peeler handy, use a sharp kitchen knife.
• After the tubers are freed from the skin, they are cut into pieces. In general, you can already freeze the Jerusalem artichoke. However, it is worth blanching the tubers beforehand.
• The effort of the small additional work step is comparatively low and has two advantages: On the one hand, the nutrients are better preserved and on the other hand, the tuber does not lose its white color.
• Before you cut the tubers into smaller pieces, put on a large pot of water. Once the water is boiling, add the veggies. If you use a blanching sieve or a suitable kitchen sieve, it will then be easier to fish the pieces out of the water.
• After about two minutes, shock the blanched Jerusalem artichoke pieces in ice water. Then lay the pieces out on a kitchen towel to dry before putting them in the freezer.