PREPARATION AND EASY RECIPES

STORAGE: Keep the tubers wrapped in plastic and refrigerate. They will keep up to two weeks, but it's always a good idea to eat them as fresh as possible for the best flavor and nutrition. Their sweetness is known to increase when refrigerated after harvesting. If you grow your own, refrigerate them for a day or two before consuming.

PREPARATION: Scrub the Jerusalem artichokes clean with a vegetable brush. Since much of their nutrients are stored just under the skin, it's best not to peel them. Once cut, Jerusalem artichokes discolor quickly, so cut them close to serving time, or cut and immerse them in water with lemon or vinegar to prevent oxidation. Cooking them with the skins on may cause a darkening of the skins because of their high iron content.

RAW:
Slice Jerusalem artichokes and enjoy the crunch they add to your salad.
Slice and serve them along with crudités and dips.
Shred them into a slaw. Dice them into a chopped salad.
Slice, dice, or shred and marinate in a little extra virgin olive oil and lemon juice or rice vinegar
Coarsely chop Jerusalem artichokes and add to the blender when preparing raw soups.

STIR FRY: Slice, dice, or shred and stir fry along with other fresh vegetables in a little extra virgin olive oil. They will become softened in about 4 to 6 minutes. For a tender crisp texture, stir fry about 2 to 4 minutes.

BAKED: Jerusalem artichokes can be baked whole or sliced. Toss them in a bowl with a little extra virgin olive oil and place on a baking sheet. Set the oven temperature at 375 and bake 30 to 45 minutes for whole, and 20 to 25 minutes for sliced, turning them half way through. Season with salt and pepper to taste.

STEAMED: Coarsely chop the Jerusalem artichokes and put them into a steamer basket. Cover and bring to a boil over high heat. Continue at high heat and steam for 5 to 8 minutes. Test for softness. Remove and season to taste or mash like potatoes.

BOILED: Jerusalem artichokes can be boiled whole or cut as desired. Bring a covered saucepan of water to a boil over high heat. Add Jerusalem artichokes and boil for 10 to 15 minutes for whole, and 5 to 8 minutes for cut up. Season as desired or mash like potatoes.