Very interesting Cheryl. I hadn’t considered eating them raw. At the restaurant we also found them a nuisance to prepare. However, I found out that a high end restaurant in the States simply washed them then roasted them in their skins. We tried it, a little olive oil and a little salt and they were perfect. Jacket Jerusalems.
I love them raw! Peeled, very finely sliced (mandolin if you dare and I'm sure you do), then this time of year dressed with Seville orange juice and zest. And something herbal. Really beautiful if done like a crudo.
Love it! Ah yes I mentioned pickling because I was on the acid line of thought & completely forgot about fermenting. And that's doubly interesting given how inulin works.
I really enjoyed that Cheryl. I love JA in a soup. I have never eaten them raw in a slaw. Definitely will be trying that now. I'm lucky, I don't seem to get too affected by gas - but I drink loads of a hot beverage made with roasted chicory root. Maybe my gut flora has modified to that. I love roasted chicory - and I've discovered, so do they in New Orleans! It's also very high on insulin. People describe it as a 'coffee substitute', bit that is it a dis-service. I don't like or drink instant coffee. Chichory powder has a more earthy rich note. Calming. Pleasant even when it's gone cold. I often add a tsp of cocoa and/or cinnamon. Even mix it with fresh brewed coffee as they do in New Orleans.
I wonder if you could roast and grind JA to make a drink?
I wonder if I dig up the chicory plants in the garden and roast their roots they'd make a tasty soup ...
Apparently McGee recommends slowly simnering Jerusalem artichokes for 24 hours to reduce the effects of gas. If you do that much of the inulin is dissolved into the water and what is left is converted into fructose. So perhaps then they wouldn't be so high on the scales as 'gut friendly' tubers anymore ... Apparently roasting also reduces the inulin.
But maybe nowadays we are trying to be too clever with our limited and recent scientific understanding of the bacteria in our gut. And roast JA are delicious, and roasted and then simnerdd in a soup they are divine.
Likely the real answer lies somewhere closer to 'eat a varied array of seasonal plants'. All in relative moderation. Prepared in different ways. Cooked and uncooked where suitable. Enjoy them all for their flavour and eating experience. Prepare them in the way that tastes great and keeps you happy rather than regretting afterwards. Don't give up on something just because one form of preparation didn't work for your body or taste buds at that time. Try eating it prepared in different ways. Most plants are a bit good and a but bad for all of us. They're plants - evolved for the propagation and survival of a species.
Best we have satisfaction and pleasure from what we eat, rather than eating because we think we ought. Because we think it's a 'health food'. I love the fact we have so much choice of things to eat if we consider more of the unfamiliar. That's what is wonderful about your celebration of what we can buy to eat at a farmer's marke stallt. Variety. We get some sugars for energy and other nutrients that help to keep us well and all metabolic processes functioning and we get some indigestible carbohydrates and fibres for our symbiotic friends and to keep the contents of the gut moving. And all in all we are more healthy and more happy.
Thanks for writing this - it was on my ‘to do’ list, but I’ll just steer folk to read this instead! Have restacked, noting they are particularly good fermented. Julienne and add onion or shallots and a little chilli flakes (and/or a slice of lemon) with 2% and they are incredible!
I love the name earth apple, I may call them that instead. Think I’ll add some to my little plot - would they be okay in a low raised bed, to contain them?
Very interesting Cheryl. I hadn’t considered eating them raw. At the restaurant we also found them a nuisance to prepare. However, I found out that a high end restaurant in the States simply washed them then roasted them in their skins. We tried it, a little olive oil and a little salt and they were perfect. Jacket Jerusalems.
I love them raw! Peeled, very finely sliced (mandolin if you dare and I'm sure you do), then this time of year dressed with Seville orange juice and zest. And something herbal. Really beautiful if done like a crudo.
Oh I like the idea of orange with them. We used to cut them on the mandolin then deep fry. But we always had to do extra because they would disappear.
Yes, I was going to add that in. I have no idea wby I didn't!
I’m your assistant.
I've now got an earworm and am singing "earth apple, earth apple, please be miiiiine" to myself to the tune of Earth Angel...
If you ferment them it helps eliminate the "filthy, loathsome, stinking wind" effect...
Love it! Ah yes I mentioned pickling because I was on the acid line of thought & completely forgot about fermenting. And that's doubly interesting given how inulin works.
Tasty but dangerous! Eating these requires careful planning :)
I really enjoyed that Cheryl. I love JA in a soup. I have never eaten them raw in a slaw. Definitely will be trying that now. I'm lucky, I don't seem to get too affected by gas - but I drink loads of a hot beverage made with roasted chicory root. Maybe my gut flora has modified to that. I love roasted chicory - and I've discovered, so do they in New Orleans! It's also very high on insulin. People describe it as a 'coffee substitute', bit that is it a dis-service. I don't like or drink instant coffee. Chichory powder has a more earthy rich note. Calming. Pleasant even when it's gone cold. I often add a tsp of cocoa and/or cinnamon. Even mix it with fresh brewed coffee as they do in New Orleans.
I wonder if you could roast and grind JA to make a drink?
I wonder if I dig up the chicory plants in the garden and roast their roots they'd make a tasty soup ...
Apparently McGee recommends slowly simnering Jerusalem artichokes for 24 hours to reduce the effects of gas. If you do that much of the inulin is dissolved into the water and what is left is converted into fructose. So perhaps then they wouldn't be so high on the scales as 'gut friendly' tubers anymore ... Apparently roasting also reduces the inulin.
But maybe nowadays we are trying to be too clever with our limited and recent scientific understanding of the bacteria in our gut. And roast JA are delicious, and roasted and then simnerdd in a soup they are divine.
Likely the real answer lies somewhere closer to 'eat a varied array of seasonal plants'. All in relative moderation. Prepared in different ways. Cooked and uncooked where suitable. Enjoy them all for their flavour and eating experience. Prepare them in the way that tastes great and keeps you happy rather than regretting afterwards. Don't give up on something just because one form of preparation didn't work for your body or taste buds at that time. Try eating it prepared in different ways. Most plants are a bit good and a but bad for all of us. They're plants - evolved for the propagation and survival of a species.
Best we have satisfaction and pleasure from what we eat, rather than eating because we think we ought. Because we think it's a 'health food'. I love the fact we have so much choice of things to eat if we consider more of the unfamiliar. That's what is wonderful about your celebration of what we can buy to eat at a farmer's marke stallt. Variety. We get some sugars for energy and other nutrients that help to keep us well and all metabolic processes functioning and we get some indigestible carbohydrates and fibres for our symbiotic friends and to keep the contents of the gut moving. And all in all we are more healthy and more happy.
Thanks for posting. I do enjoy reading x
Thank you so much for your detailed & considered response Stephanie x
Have you tried pressure cooking them - helps with the anti nutrients which also make them gaseous....
I should have known you'd have some good ideas. How does pressure cooking do this?
One of my favourite things, so thank you for treating me to a few minutes of reading about them
My pleaaure Mark
Thanks for writing this - it was on my ‘to do’ list, but I’ll just steer folk to read this instead! Have restacked, noting they are particularly good fermented. Julienne and add onion or shallots and a little chilli flakes (and/or a slice of lemon) with 2% and they are incredible!
Just seen that Claire has already suggested this! Snap
Thank you Rose!
I love the name earth apple, I may call them that instead. Think I’ll add some to my little plot - would they be okay in a low raised bed, to contain them?
That’s how I grew them. They do like a sunny position, and they will grow tall. I had them as a kind of windbreak.
Really interesting piece - I love their flavour, hate their effect, but I should persevere!
That's the spirit! Just don't turn your back on them...
Exactly!
JAs are on my list for this year, as I’m adding a few more perennial veg to the plot.
You only need a few as they will rapidlly multiply.
Starvation food. I'd rather eat dirt.