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Sunday 16 November 2003
- 8:18
I know, I know, you ate those a thousand times. You know very well this vegetable that looks like a ginger root, whose texture reminds that of a potato or a sweet chestnut, and which fine flavor clearly evokes artichokes (which explains their name: Jerusalem Artichokes). To make a long story short, you know all about "topis". But do not act blasé and be comprehensive: yesterday was my first taste of them, and I already categorize this discovery as one of the great experiences of the year for me!
I learned that I could peel them (be careful, because they oxidize quickly, so put some lemon juice) or simply brush them conscientiously. I chose this last version to avoid losses. A right choice: I would have hated to waste any of that great new vegetable I was about to discover :)
 Ingredients
Jerusalem artichokes brushed (but not peeled) and sliced
Butter
Cream (15% country style)
Fleur de sel
Pepper
Preparation
Plunge the Jerusalem artichoke slices in boiling water for approx. 3 minutes and drain;
Melt butter in a pan, put the Jerusalem artichokes and cook them with cover during approximately 25 minutes, turning over a few times;
Pour a generous portion of cream, add fleur de sel and pepper, mix and let the sauce thicken for about 5 minutes.
This made a perfect side dish for a Chinese fondue meal!
While doing my Web researches on this fascinating vegetable, I learned that the Jerusalem artichoke is not only delectable, but moreover, it has a pretty flower that looks a lot like a rudbeckia. Clearly, I have to cultivate Jerusalem artichokes at home in a very near future!
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