Jerusalem artichoke/topinamburger/ tuberous sunflower 5 tube

The tuber has only a thin skin and peeling is not necessary. The Jerusalem artichoke can be eaten raw, e.g. as a salad. The taste of the tuber is slightly sweet, nutty and has something of an artichoke. The white or pink tubers quickly turn brown by air. The Jerusalem artichoke can be simply boiled and eaten as is. Cooking time varies from 10 minutes for the smallest Jerusalem artichokes, to 30 minutes for the largest.

It is also possible to fry the Jerusalem artichoke after brief cooking, just like potatoes, with or without adding herbs, garlic, etc.

The high content of triple sugars that cannot be absorbed in the human gut stimulates bacterial breakdown there. Eating Jerusalem artichoke can therefore cause flatulence.

Once out of the ground, the tubers dry out quickly and can therefore be kept in the fridge for a few days at most.

Tubers are hardy, so they can stay in the ground in winter.