Basic Use and Preparation

Jerusalem artichokes can be eaten raw or cooked. Used raw, they can be grated, sliced, or julienned and added to salads. If you opt to cook them, they can be steamed, boiled, roasted like potatoes, or baked in a gratin. When sliced, cubed, or diced, they can be sautéed slowly until crisp-tender, or they can be stir-fried like water chestnuts for a crisp crunch. For puréed soups or mashes, cut them into chunks and simmer until soft enough to purée.

To prepare Jerusalem artichokes, wash the tubers thoroughly to remove any dirt stuck in the knobs and then scrub them clean using a vegetable brush. To peel them, blanch them in boiling water for 2 to 3 minutes, drain, rinse under cool running water, and then peel with a paring knife. They can be eaten with their skins on, as well, though the skins are less appealing when the tubers are mashed for purées or soups. If using raw, sprinkle the tubers with a little lemon juice or white wine vinegar as you cut them to prevent discoloration.