Allotments 4 All

I created this thread to try and harness any wonderful recipes out there.

I tasted my first J.A. this morning - on the allotment, freshly dug and raw - and thought it a lovely flavour, not unlike water chestnuts which I have heard it compared with.

We are having my first roots gently fried to accompany some chili, in order to 'break in' the family to all these weird vegetables I keep bringing home ...  :D

Any more exciting recipes, just sling em in here ...

Jerusalem artichoke soup is yummy! Idon't have a recipe, just saute them in butter with the white parts of a leek. Add chicken stock and some white wine if you have some going begging. Cook until soft, and then puree and season. Enjoy :)

I am a firm fan of fresh soups, so JA soup is a definite ...

Well I had a great reply all sorted, hit post and everything crashed - must be my fault. Either that or the bad vibes of my employer have a further reach than I originally thought...!

Anyway:
Make sure you use asafoetida to remove the majority of the after affects and to prevent having to re-decorate the blistered paint in the bathroom.

Truffles go well. If you make a cream of JA soup, drizzle with a little truffle oil and serve with parmesan crisps which are SO simple to make - grate the cheese and bake in an oven.  Voila.
Crisps recipe here:
http://www.bbc.co.uk/food/recipes/database/oysterswithparmesanc_71324.shtml
Use the same site to search for JA recipes.

Further JA recipes here:
http://www.uktvfood.co.uk/index.cfm?uktv=search.results&searchBox=1

Just a note of caution... made a batch of JA soup last year which my husband thought was delicious.. he then went off to his Tai Chi class and the after effects kicked in! he said he had never been more embarrassed in his life!!
This is why they are also known as duvet lifters!
:D :D :D

They go really well with lamb. I par boil them and add to my shepard's pie.

Never really had them that often, but when I was young we used to have the ones my grandad gave us peeled and roasted whole around the joint. Seem to remember liking them whether it was chicken, beef or whatever, so they can't be bad given I was a child in a family of fussy eaters!

Quote from: REDMAN on October 06, 2006, 12:16:46
made a batch of JA soup last year which my husband thought was delicious.. he then went off to his Tai Chi class and the after effects kicked in! he said he had never been more embarrassed in his life!!

I like them in Palestine soup and done as gratin dauphinoise instead of ordinary spuds.  I once gave this to a group of friends for dinner - one couple doesn't follow a high fibre diet and were up all night with painful wind.   They thought I'd given them food poisoning.

Here are some more I shall be trying soon as mine are now ready for harvesting http://fooddownunder.com/cgi-bin/search.cgi?q=Jerusalem+artichoke

Mine flowered while I wasn't looking. Is it ok for them to flower or should I have stopped them?

I had the same worry but apparently it's not unusual and not a problem. You still just wait for them to wilt and die back, although you can use the flowers as cut flowers.

http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,91/topic,24729.0

only allowed in our house on a Friday because of the pentose sugar effects. My wife's boss reckons you could run a car off the by-product.... ;D
She used to do a artichoke and mussel ragout...  :'( but no real substitute for the milk...
???

I've read that if you boil them for a few minutes first and then put them into a fresh lot of water or roast them,  the 'pentose sugar' effect is diminished?