This product is on preorder and the next shipment is scheduled to arrive on Tuesday Dec 10 , 2024. Your delivery will be dispatched as soon as the product arrives.
Jerusalem artichokes are the culinary chameleons of the soil, sporting a taste tapestry that weaves subtle sweetness with nutty overtones upon an earthy canvas. Raw, they resonate with the crunch of jicama—a passive aroma allowing the more vibrant flavors of accompanying ingredients to sing. Once cooked, they metamorphose, as sugars caramelize, to reveal a chestnut’s comfort amidst the robust heartiness of root vegetables. Varied in preparation, each method uncovers a new facet: purity in a pur**e, rustic charm when roasted, delicate sophistication in a stir-fry. This is a root with a narrative, transforming dishes with its sweet whispers and crisp punctuation.
Amid an opera of flavors that have graced tables and delighted palates, Jerusalem artichokes play a fascinating, if somewhat misunderstood, character. Their name—a kaleidoscope of historical miscommunication—whispers tales of a globetrotting tuber. Coined for their gustatory reminiscence to artichokes and the Italian word for sunflower, “girasole,” mispronounced as ‘Jerusalem’ by English ears, they stand away from the Middle Eastern city they evoke. It’s this quirky misnaming that serenades a culinary curiosity, often igniting discussions about etymology whilst feasting.
Keep these tubers in a cool, dry place, away from sunlight. For longevity, store them unwashed, ensconced in a breathable cloth bag. Refrigeration can preserve them for a short period, preferably in a crisper drawer wrapped in a damp paper towel.