Jerusalem Artichoke Recipe
This Jerusalem artichoke recipe uses a simple and healthy cooking method. Vegetables are cooked to soft, sweet perfection with next to no effort.
Jerusalem artichokes are also called sunchokes. Here in France they are topinambours, and this name is used by some English speakers as well.The poor little topinambour has not had an easy time of it in France. It seems that the French had to eat way too many of this easy growing root vegetable during WWII. After the war, they never wanted to see a topinambour again. Several generations later, there may be some hope for the knobby fellow, and it now puts in a regular appearance at the grocery store. It comes into season in late fall and I am always happy to grab a sack full. Apparently some people find something disagreeable in the taste, but to me they just taste yummy and slightly sweet. You can serve this Jerusalem artichoke recipe like you would turnips - as a side dish for various meats. It would be just fabulous with
duck confit . This recipe uses a cooking method known as à l'etouffée or à l'étuvée . It is a great way to cook many different things. Food cooks in its own juice and the results are quite flavorful.
A l'étuvée . . .
Preparation time: 10 minutes
Makes about 4 side dish servings
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