Jerusalem Artichokes - also known as sunchokes - are the tubers of a perennial flower of the aster family. They are frequently recommended as a potato substitute for diabetics, as the vegetable stores its carbohydrates as inulin, a starch that - unlike sugar - is not absorbed by the body. Jerusalem artichokes may also assist in regulating blood sugar.
There are over 200 varieties of Jerusalem artichokes, which are neither artichokes nor are they from Jerusalem; they are native to North America. The tubers look like knobbly ginger roots. The taste is that of a potato with a little water chestnut thrown in.
If you are lucky enough to have sunchokes in your garden or you happen upon them in a farm market, grab them up and try frying them! Scrub the sunchokes with a potato brush before using in a recipe.
Jerusalem artichokes with mushrooms
1 lb. Jerusalem artichokes
4 ounces bacon OR faux bacon plus 1 tablespoon olive oil
8 oz. button mushrooms, sliced
2 cloves garlic, minced
Sea salt and cracked black pepper, to taste
Scrub the Jerusalem artichokes and add to a pan of boiling water. Boil for 8 to 10 minutes. Drain into a colander and let sit until cool enough to handle, then cut into slices 1/5 inch thick.
Warm up the olive oil over medium heat OR fry bacon. Add the garlic and sauté for 30 seconds. Add the mushrooms and sauté for about 5 minutes. Add the Jerusalem artichokes and faux bacon (if using) and sauté for one minute or until heated through. Season with salt and pepper to taste.
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