Jerusalem Artichokes | In Defence of the Jerusalem Artichoke | VEG HACKS

Jerusalem artichokes are the star of this week's Veg Hack.
Chef Bob explains what makes these knobbly tubers so great and shows a simple recipe where they are roasted, skins on, with fresh herbs and mushrooms.
Full recipe available on our website:
www.riverford.co.uk/recipes/r...

[@jonstclair3290]

In Italy we call the 'topinambor' .. i have so many of these tubers i stick all the spares in any patch of ground i can find, under trees in the street, in public spaces, wherever, happy flowers and free food for whoever wants or needs it.

[@andecovillage]

Thank you. Please consider lowering the volume of your background music. We found it very loud & in competition with your actual video.

[@carolineswan4044]

i tried it last night... delicious, but you are right about the wind (next morning)🤣. Thank you for great video... one little tip (my opinion only) - it would be even better without the music

[@krodkrod8132]

I planted 5 different kinds in the forest behind my house. They are spreading like crazy. I dig up a plant every week but leave some of the tubers in the ground to come back again. I love them. They will help keep you regular too.

[@hawkinshawkins3577]

Thank you for this! These came in our local organic veg box this week and I had no idea where to start! This is the best recipe I’ve seen for these ☺️ thank you!

[@gillraven-pipes4930]

Wonderful! Have these in the garden, and will try them this way, can,t wait! Thank you 😊💕

[@azadeaydogdu]

Oh great video, thanks a lot! I got some from Riverford and will cook Jerusalem Artichoke for the first time. So exciting!

[@peterplantec7911]

This was well done. I love Jerusalem artichokes and this simple technique does them Justice.

[@danelias8658]

Great recipe. Thank you.

[@idabergmann5270]

thank you for that one - i have a lot of jerusalem artichokes and didn't really know what to do with them. it looks delicious!

[@TherealSakuraKei]

This dish looks amazing ♡ we grow so many and I keep wanting to figure out more ways to use them to feed the family. Thank you so much for this wonderful recipe/video.

[@rufusbrown7790]

Great video. It’s nice to have someone positive these days. Will try the recipe tonight. Thanks.

[@craintree7621]

Thank you for an informative look at sunchokes. I'd grown them years ago but more recently couldn't find any in garden stores or grocery stores so bought online. They are an interesting presence in the garden and keep on giving. Your recipe sounds delicious and it will be the first one I try later this fall. Thanks for a great video!

[@nayanasumanadasa3730]

This is a wonderful recipe and thank you very much 🙏🏽

[@riverfordorganicveg]

Our pleasure Nayana 😊

[@SignoreWeenie]

Greetings from Healdsburg California. I cooked in Italy for two and a half years moving around doing stages. Jerusalem artichokes in Italian have are called "topinambur", a moniker that does not sound Italian at all. In Italy every time they are mentioned there is invariably smirks all around. I made your dish last night as a side with polent and ragu. It was absolutey fabulous. Thank you again for your wonderful videos.

[@RedSaint83]

Germans call them "topinambur" as well. Must've been a word that stuck around since they were brought over from the Americas in the early 1600s. Funny that the Italian "articiocco" became the German "artischocke" and then "Erdschocke" and finally us Danes just translated that roughly into "jordskok" (jord=erd="ground"). And by funny I mean, it's a little odd that the Italians then use a different word for it, since it's their word that travelled and became the Danish word down the line.

[@tangalooma7257]

Amazing. Thank you. Only ever been brave enough to make soup (which is delicious). This looks and sounds the ticket. Spot on.

[@riverfordorganicveg]

They are amazing. Give them a go like this. You will not be disappointed

[@stewartking4928]

Hey Rob! My old head chef at the field kitchen. Great bloke.

[@mattfinchdesign]

Love Jerusalem artichokes! Especially roasted 😀

[@riverfordorganicveg]

Looks like we are on the same page then Matt😁

[@lindamurdoch2225]

I had these in my box today and didnt have a clue what they are. Its good to watch the video. Now I can cook them so many different ways. Thank you. Love all your videos.

[@riverfordorganicveg]

Thanks Linda - more ideas to come each week throughout the year.

[@sandycockerell1671]

Thanks for the video. Love when I get these in my box. Use them roasted with skins on, put with potatoes and mash them, make a gratin with cream and pancetta (in Riverford cookbook). Will definitely try blitzing them and folding into risotto - great tip. Thanks

[@riverfordorganicveg]

They are amazing little things aren't they. We love them on the farm

[@mandylavida]

I had forgotten about mine - need to go and dig some up!

[@riverfordorganicveg]

Hope you enjoy them

[@Hazel1312]

Just bought some of these because they were in season and didn't really know what to do with them. Thanks to this, I now exactly what I'm doing! The roasted ones look delicious.

[@riverfordorganicveg]

Brilliant! Such a delicious winter veg, glad our Veg Hack helped you make the most of them.

[@thatchermines8399]

In the oven now (in Fiskars, Finland). Two farmer friends gifted us with LOTS. Love the way you intro the veg, and have to say the Italian style thinly sliced raw with olive oil, (smokey Maldon) salt, and pepper was a super nice treat while throwing this together.

[@playinglifeoneasy9226]

They’re indigenous to central Canada so they would probably grow them very easily in your climate. They’re frost hardy as well.

[@clairesjunk2000]

Heaven on a plate! Yum, you’ve got me craving that now. What would I put with it to make it into a meal? 🤔

[@suegibson8914]

They are perfect with a roast meat.

[@adinahirschl704]

Grated with spices celery carrots and onions into wonderful patties

[@thestugats]

Great gut health food

[@TheDuckofDoom.]

I have heard, but have no way to verify, that curing them in a sunny window for a week or two will cause them to break down the inulin(the windy carbohydrate). Something similar is known to happen with potatoes, squash, and sweet potatoes; certain storage conditions stimulate conversion of carbohydrates into different forms. Regular potatoes stored very cold will convert starch to sugar(a natural anti-freeze) which makes them brown too fast when fried; sweet-potatoes are not very sweet at harvest and need a couple weeks of curing before storage; winter squash of C moschata and C maxima are best after 2-4 months at modest temperature (C pepo peak in the first month)

[@explorerofmind]

Not sure i’d like to eat any vegetable that even insects try to avoid, but I’ll give them a try.

[@markfairman162]

Looks great. Ordered some seed tubers should arrive tomorrow and will try grow them out this season. The receipe looks delicious looking forward to trying it if I get a crop this year.

[@leogilbert207]

They look like. Drumsticks with gravy.crazy

[@antonylawrence7266]

Bought these on a whim today, had to KZbin how to cook them. Buggerit, need mushrooms !

[@IvanValerioCortesi]

Nice Greek family food 🍲

[@suegibson8914]

I love Jerusalem Artichokes, roasted are my favourite way to cook them though boiled or steamed is fantastic as well with salt, pepper & a knob of butter on top. Ummmmmmm

[@riverfordorganicveg]

Utterly delicious!

[@Lynnefromlyn]

I’m growing my own this year, was really disappointed not to have any from you after waiting in vain from last October onwards! Didn’t even see any as single veggies not in boxes.

[@riverfordorganicveg]

Sorry to hear that Lynne, they are usually around from December - February but last year we had less availability due to adverse weather conditions. Fingers crossed for a bumper crop this year!

[@stephenhooper7362]

Can you do a recipe using African Potato mint tubers?

[@user-zx4gn9so3j]

Chickens love them.

[@marianmurphy5385]

If you boil them first before roasting ( like many do with potatoes) it helps reduce inulin.

[@emmetlyons5299]

Ain't nothin' wrong with a bit of wind 🌬️!! 😊

[@ruthchapman6125]

Had them in box week before last. Never had them before, really enjoyed them roasted. Disappointed not to get any last week.!!

[@riverfordorganicveg]

They are brilliant little things. We can't get enough of them. You can always go onto the website and check what is coming in your box to make sure you get some Jerusalem Artichokes. Don't miss out on them. They aren't around for long

[@lilolmecj]

Self sufficient me channel does a fermenting video on these, h says the gas is not a problem then. When I was a child, probably about 9 someone gave my father a handful of these things. He had a massive garden every year. So he planted them and they did great. Mom prepared them like she would mashed potatoes (she made great mashed potatoes). I thought they were absolutely disgusting! Like someone put sugar in them. Fast foreword till I am maybe 57, I bought some potted up for my daughter’s flower bed because she loves sunflowers. Then fast forward a couple more years I moved them because I was reworking that bed. Now I had about fifty I guess. I just planted them along a fence for support and let them go. This year I am going to harvest some and this recipe seems a great place to start! Obviously my tastes are more sophisticated now, though I was never a picky eater. But the roasting and caramelization will play to their sweetness in a positive way. My father is now 88, and he isn’t able to garden anymore, but if I figure out a few ways he can cook them I will put some in a two day mail box for him. As far as a plant to grow, at least in the Pacific Northwest of the USA they require almost no care. I didn’t even pull them up because I didn’t know what to do with them!

[@nowirehangers2815]

I just put some in jars wish me luck

[@user-zx4gn9so3j]

I thought about dehydrating some and making a flour out of it.

[@JohnWKerr]

Too many people call Jerusalem artichokes a potato "substitute"; better said to be a potato "alternative", just like rice, noodles, barley, and other carbohydrate-rich foods can be. It, like the others, has a taste, texture, and culinary sensation all its own.

[@rosewood513]

If you tend to eat a fair amount of fiber these should not bother you. I love them raw. Nice video

[@deeprootstexas]

What variety is that?

[@humbllbug]

Hi, I live in zone 8 in Louisiana and there are 115 days until the first frost date, I just got through planting some sunchoke tubers in large containers. Do you think they will make a good enough crop to use as seed tubers for next spring before dying? I really want to try these.

[@riverfordorganicveg]

Very different weather here, so you'd need to ask a local grower! Hope you get a great crop, they are very hardy.

[@SolidusVictorium]

Request! Turkish rocket Sea Kale Good king Henry

[@pisiata3651]

Could you please, help me? I bought lots of them to eat and all of them tubers got like a red orange secretion inside, spots with this secretion, which feels like wax or glue. It sticks to teeth, to knife, to hands. I never saw this thing before. Any idea what this could be? Are they safe to eat? Please, if you got any idea, tell me.

[@martinfeatherstone3508]

Question, Jerusalem Artichokes, are tubers you buy to plant same as tubers you buy to eat, Thanks.

[@nowirehangers2815]

Yes

[@kenau7548]

Where can I buy Jerusalem artichoke in Vancouver BC Canada thank you

[@helenjohnson7583]

(These grow profusely across Kansas, USA.) If you look up Jerusalem Artichoke online you will see info on wild sunflower. If someone can get you even the seeds, the plant should be able to grow where you are. It’s a rugged plant.

[@papaann4]

Don't worry about the wind. It means they are doing wonders for your Digestive system.

[@carlyrich8241]

The first few years I grew them I had no effects at all, but the last year or so they terrify me lolol. It's not so much of gas as they are like a crazy laxative. I'm wondering if it is because I always eat the skins?

[@carlyrich8241]

I love them so much though :(

[@sarahtheorme]

It's mostly the inulin I think. You may find that there is a critical dose below which you are okay. Or try fermentation. The bacteria can break down the inulin.

[@ziggybongwater7915]

I'm not sure if you're vegan and I don't want to cause any offense if so, but would these go well with a nice bit of chilli glazed salmon?

[@OffGridInvestor]

Except a slightly nutty flavour of potato apparently. They'd probably go well with your salmon but make sure you're good with them first before eating too many. Many have stomach cramps from these even when they were fine eating one previously.

[@wemuk5170]

Yes, JAs are absolutely & uniquely delicious. But no, whatever you may do/say, I’m not copying entirely. I will still immerse our slices/chunks overnight in salted water, to get rid completely of the gas effect, or the rest of the family might become annoyed with me for their embarrassment. 😅

[@ErgonBill]

I like fartichokes baked.

[@izabelazielak8963]

😝 🍝

[@kevinellis1981]

wth is the lemon for?

[@OffGridInvestor]

Wipes out the inulin and stops the oxidisation

[@markfcoble]

Thanks. Lose the background music?

[@icecreamforever]

Bought some Jerusalem Artichokes from Waitrose a week ago for soup. They've given me the worse case of the shits since I was in nappies..... NEVER AGAIN!!

[@OffGridInvestor]

Save you from buying laxatives

[@jenanization]

what is the music for? its very distracting and annoying

[@izabelazielak8963]

Suggestion:“…to all of the darkness,where there should be light, Goodbye,Goodbye,Goodbye…“/\LP

[@OffGridInvestor]

@@izabelazielak8963 still crap music

[@OffGridInvestor]

It's damn terrible isn't it 😕

[@Blagger3000]

I tried these after swallowing a couple of ball bearings. Unfortunately I farted and shot the cat.

[@deemee7329]

😂

[@TeresaGriffith]

Shame about the music!

[@magiejordan6917]

Why do you have that dreadful music in the background? So distracting.

[@Talentedtadpole]

Background music is dreadful. Loose it.

[@playinglifeoneasy9226]

Anyone whose peeling them is really missing out. The skin is very very thin, and they’re super nubby so it’s a lot of work and is totally unnecessary.

[@robyn4715]

I'd really appreciate it if you didn't play any music. The sound of your voice and maybe just ordinary kitchen noises are enough. The music was a bit offputting. Other than that, great! I've got a lot of artichokes and I'm going to try your way of cooking them with mushrooms. Thanks. 🦘🦘🦘🦘🦘