Crushed Jerusalem artichokes | The Culinary Vegetable Institute | Recipe

Farmer Lee Jones — Rach’s “favorite vegetable head in a bib and bow tie” — and his team at Chef’s Garden in Huron, Ohio, grow the most beautiful Jerusalem artichokes, which are part of the sunflower family and are also called Jerusalem artichokes. The white flesh is nutty, sweet and crunchy – like chestnuts – when raw. Grated or thinly sliced, they add a nice texture to salads.

And just like potatoes, they can be cooked in a variety of ways, including baking. When you cook them in their skins, they look more like potatoes, with a slight taste of artichoke hearts. Of course, they’re also great in soups, including this mashed soup from Rach. Here they are boiled, mashed and fried, resulting in such a great side dish with lots of crispy bits and a soft, creamy interior. The inspiration for the recipe came from chef Gavin Kaysen, who does the same with baby potatoes.

Pro tips from Lee: You can store Jerusalem artichokes in the fridge in a plastic bag for 7-14 days, but they don’t freeze well. Before use, rinse them and then cut off the dark spots.

For more recipes from The Culinary Vegetable Institute, check out their Old Fashioned Creamed Spinach and Shaved Radish Salad with Poached Egg Yolk.

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