Topic: JA chips- peeled or not?

[caroline7758]

The title says it all really.

[pg]

JA - ?

sorry but do you mean a type of potato?

[caroline7758]

No, sorry- Jerusalem artichokes. I've read lots of recommendations for cooking them whole like chips, but not sure whether I need to peel them- hoping not, as they are a pain to peel!

[jennym]

They taste fine as chips with or without peel, just give 'em a good scrubbing.

[caroline7758]

Thanks Jenny- that's tomorrow's tea sorted!

[saddad]

Fuseau is a much easier tuber to scrub than most... like an Anya potato, or a well behaved PFA...
 ;)

[caroline7758]

Don't know what mine are- got them from a friendly freecycler!

[Tinkie_Bear]

Your not planning to go out after tea tomorrow are you Caroline? 

Perpare for lift off :-)

[kt.]

Don't do JAs. They are a pain in the backside to peel & wash. Tasted them for the first and last time a year ago.They taste yuk! No more JAs for me forever  :-X

[caroline7758]

No ill effects so far, though we have been careful not to eat them in vast quantities. Made some soup this week and the whole family liked it!

[Tinkie_Bear]

Well done, I like them but they don't like me.  I need to buy a kite !!

[Barnowl]

Don't do JAs. They are a pain in the backside to peel & wash.

If it's not for chips but for soup or a bake, instead of peeling, steam them for about 20 minutes. You'll then find you can squeeze the contents out of the skins quite easily (allow to cool or use rubber gloves).

Here's Supersprouts recipe by way of example:

http://www.allotments4all.co.uk/smf/index.php/topic,26288.msg257613.html#msg257613

Add Asafoetida at the beginning to reduce wind properties: try 1 teaspoonful
per litre


Another nice recipe is from Jamie Oliver:  I used the steam and squish method rather than slicing and it worked perfectly well - also added a few bits of pancetta.

Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon
Recipe courtesy Jamie Oliver
Show:     The Naked Chef
Episode:     Christmas Comes Early
1/2 pint creme fraiche or double cream
1 lemon, juiced
2 cloves garlic, peeled and finely chopped
1 good handful fresh thyme, picked and chopped
1 to 2 handfuls grated Parmesan cheese
3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil
2 good handfuls stale bread crumbs
Salt and freshly ground black pepper
Olive oil

Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.

Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.

[caroline7758]

Mmm, that sounds yummy!

[glosterwomble]

I don't seem to suffer with the wind effect that others do but I'm not sure I like the taste of them, they are a strange flavour.

[Eristic]

I never peel mine, just scrub with a hand brush, remove any small aukward bits, rot, nibbles etc and that's it. For chips, which I love, I slice into manageable sizes and add to the pan. For soup cut up larger pieces and boil along with any other surplus veg until everything is tender. Allow to cool then whizz with all juice and added water or stock and freeze.

Soup is a good use for them as it extends the season right through into the summer.

[Eristic]

I never peel mine, just scrub with a hand brush, remove any small aukward bits, rot, nibbles etc and that's it. For chips, which I love, I slice into manageable sizes and add to the pan. For soup cut up larger pieces and boil along with any other surplus veg until everything is tender. Allow to cool then whizz with all juice and added water or stock and freeze.

Soup is a good use for them as it extends the season right through into the summer.