| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1175.9 | Stir-fry: Jerusalem Artichokes and Asparagus | GUIDO::RAVAN | | Thu Mar 06 1986 14:05 | 12 |
| By way of playing with our new wok, I tried an experiment over lunch.
Using peanut and sesame oil, I stir-fried a few chopped scallions,
added some thinly-sliced Jerusalem artichokes and fresh asparagus,
and seasoned it all with a little soy sauce. The result was very
tasty - both sunchokes and asparagus still crisp, and the flavors
complementary. I expect that the usual variations with garlic and/or
mushrooms, chicken, etc. would also work. (It'll be fun trying them
out, anyway!)
-b
[Keywords STIR_FRY and VEGETABLE]
|
| 1175.1 | Use your imagination... | SLTERO::KENAH | My journey begins with my first step | Wed May 25 1988 12:21 | 4 |
| A friend of mine substitutes Jerusalem artichokes for pignolis
(pine nuts) in his pesto recipe. His version is quite good.
andrew
|
| 1175.2 | | PARROT::GALVIN | Another Grey Area | Wed May 25 1988 12:32 | 9 |
| My aunt used to make something called Chicken Jerusalem. I could
never understand the name, because she used regular artichoke hearts,
not Jerusalem artichokes. The sauce sounds similar though. I think
I have the recipe for Chicken Jerusalem somewhere at home. I'll
see if I can dig it up. If you substitute veal for the chicken
and Jerusalem artichokes for the artichoke hearts, it may be what
you're looking for.
Susie
|
| 1175.3 | Eat them raw! | BMT::ZARR | | Wed May 25 1988 13:43 | 2 |
| I use Jerusalem Artichokes a lot. But, I ususally just chop them
up raw and put them in salad. Their nice and crunchy.
|
| 1175.4 | J'slem 'Chokes: possible stir fry ? | BMT::MISRAHI | Time flies like an arrow... | Tue Jul 12 1988 06:37 | 12 |
| 1) RAW - peeled, in slices - tastes nutty and crispy, similar, but different
to water chesnuts.
2) BOILED - peeled, whole - sprinkle lemon juice on them.
Jersusalem Artitokes;
nothing to do with Jerusalem, nothing to do with artichokes.
/Jeff
|
| 1175.5 | Very good stir fry. | 16BITS::AITEL | Every little breeze.... | Wed Jul 13 1988 10:53 | 6 |
| Fine in stir fry - they stay somewhat crispy, almost as crisp
as waterchestnuts stay. Delicious flavor - don't overspice the
dish. They'd be delicious in something like Lemon Chicken.
Be wasted in a heavy soy sauced dish.
--Louise
|
| 1175.6 | A help for diabetics? | ISTG::COOPERMAN | | Tue Oct 25 1988 14:07 | 5 |
| Not only are they tasty and versatile, but I seem to remember reading
somewhere in the "alternative" press that they are a good food for
diabetics.
No substantiated medical claim here.
|
| 1175.7 | Jerusalem Artichoke Pasta | HOONOO::PESENTI | JP | Wed Oct 26 1988 06:55 | 6 |
| Jerusalem artichokes can be ground into a low carbohydrate flour. This flour
is used to produce low carbo spaghetti, which can be eaten by hypoglycemics
(low blood sugar) without the side effects that normal spaghetti induces.
- JP
|
| 1175.8 | | DSSDEV::RUST | | Wed Mar 10 1993 09:37 | 15 |
| A day or two ago I harvested another bunch of Jerusalem artichokes -
from beneath a foot and a half of snow. (There's something to be said
for those hardy, native root crops!) Cleaned and trimmed them, and
oven-roasted them along with some lamb - made an exceedingly tasty
dish, too. [The only problem is that I like them so much I tend to eat
quite a lot of them, and they _do_ have this less-than-wonderful side
effect on some people; I think I shall have to stock up on Beano. ;-)]
I've found a number of recipes calling for Jerusalem artichokes, most
having to do with lamb (and it is a wonderful combination). It still
strikes me as odd, though, that I'd never heard of the things until the
last few years - and the Victory Garden cookbook is the only cookbook
I've seen to devote more than a short paragraph to them...
-b
|