Peel and Prepare Jerusalem Artichokes: Instructions With Tips

Peel Jerusalem artichoke – doesn’t have to be

You don’t even have to peel Jerusalem artichokes.

• The skin of the Jerusalem artichoke is much thinner than that of the potato, for example. It is sufficient if you brush and wash the tuber thoroughly.
• If you really want to peel the tuber, you should do so after cooking. Then the shell will come off more easily.
• However, peeling is not easy: the bumpy surface makes peeling difficult.

Prepare Jerusalem artichoke – tips for the delicious kitchen

Jerusalem artichokes can be used in a variety of ways in the kitchen.

• Jerusalem artichokes can also be eaten raw, for example in a salad or as a raw vegetable platter. To do this, you should marinate the pieces in water mixed with lemon for about 10 minutes. The Jerusalem artichoke will discolor somewhat, but the vitamin C in the lemon makes it easier for the body to absorb the plant-based iron through the intestines.
• What Jerusalem artichoke is suitable for depends on the size of the tuber. If you have large tubers, they may be woody. Then you should process the Jerusalem artichoke into soups or puree.
• Small tubers have more moisture. This is why smaller versions are particularly suitable for raw food dishes. In order not to over-spice the mild taste of Jerusalem artichoke, use salt sparingly.
• For the pan, we recommend cutting the tubers into thin slices or small cubes. This will cook the tuber faster. In hot vegetable fat, the tuber is ready in about 10 minutes. Don’t forget to turn occasionally. Tip: Do not use aluminum or iron pans to fry Jerusalem artichoke – the tuber will quickly turn unsightly gray in them.