Saturday, January 19, 2019

Topinambours

These are Jerusalem artichokes. Or, as I've heard them called, Jerusalem fartichokes. That is a reference to their propensity to induce digestive distress, i.e. gas. And it's true.

Topinambours, in the sun.

But they taste really good, so it's a worthy trade-off. The have the firm, crunchy texture of water chestnuts, and a similar flavor. They're good steamed and eaten just as they are, or made into a purée with or without the addition of potatoes. I've read they can be sliced thin and eaten in/as a salad, but I've not tried that. Yet.

Topinambours, not in the sun.

On Thursday, Ken baked them in the oven in a tasty broth, with a few potatoes and herbs, until the vegetables were tender and the liquid was almost completely boiled away. We ate them along side a couple of Toulouse sausages. Yummy. And yes, they did as they are known to do. Pardon me.

6 comments:

  1. I’ve never tried them. I love the name in French. Think I’ll avoid the gas.

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  2. Topinambors make a wonderful windbreak.... but all the wind they break has to go somewhere!!

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  3. Lovely pictures, but you may be verging on TMI there.
    I'd like to try them as is in a salad.

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  4. wow. these are new for me. Avoid gaseous vegetables.

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