The Delicious Tuber: The Main Edible Part
The short answer to what part of a Jerusalem artichoke you eat is the underground tuber. These knobby, ginger-root-like vegetables are the most commonly consumed part of the plant, often prepared in ways similar to potatoes or parsnips. The tubers have a creamy texture when cooked and a crisp, nutty texture when raw, with a surprisingly sweet and earthy flavor. Unlike many root vegetables that store energy as starch, Jerusalem artichokes store their carbohydrates as inulin, a type of prebiotic fiber. This makes them an excellent choice for regulating blood sugar and supporting gut health. The skin is also edible and does not need to be peeled, though it can be scrubbed clean before use.
Other Edible Parts of the Plant
While the tubers are the most widely used part, other components of the Jerusalem artichoke plant are also edible, though less common in modern cuisine. The young, tender leaves can be eaten, though some varieties are hairy and need to be cooked, such as steamed or boiled, to remove the toughness. Cooked leaves may have a flavor similar to squash. The bright yellow flowers are also technically edible, with some varieties being tender enough to eat raw, though most are cooked. However, the plant is known to spread aggressively, so it's most commonly grown for its prolific edible tubers.
Preparing and Cooking Jerusalem Artichoke Tubers
Preparing Jerusalem artichokes is simple, but requires careful cleaning and proper storage. To start, scrub the tubers thoroughly under cold water using a vegetable brush to remove all dirt, which can be trapped in their knobby crevices. If you choose to peel them, work quickly and place them in acidulated water (water with lemon juice or vinegar) to prevent browning, similar to potatoes. From there, you have many options for preparing and cooking these versatile tubers.
Culinary Applications
- Raw: Slice thinly and add to salads or serve as a crunchy snack. The texture is similar to water chestnuts.
- Roasted: Toss chunks with olive oil, salt, and herbs, then roast in the oven until tender and caramelized. Roasting intensifies their earthy, nutty flavor.
- Soups and Purées: Their creamy texture when cooked makes them perfect for velvety soups and smooth purées. Pairing them with other vegetables like leeks or celeriac works beautifully.
- Mashed: Substitute or combine with potatoes for a healthier, lower-glycemic mash.
- Fried: Slice thinly and fry to create crispy, delicious vegetable chips.
- Pickled: Fermenting or pickling the tubers can create a tangy, crunchy condiment and may reduce the gaseous side effects.
Comparison Table: Jerusalem Artichoke vs. Potato
| Feature | Jerusalem Artichoke | Potato |
|---|---|---|
| Carbohydrate Source | Inulin (a prebiotic fiber) | Starch |
| Glycemic Index | Low (15-25) | High (80-90) |
| Flavor Profile | Nutty, sweet, earthy | Starchy, neutral |
| Texture (Raw) | Crunchy, like water chestnuts | Firm and raw, not typically eaten raw |
| Digestive Effect | High inulin can cause gas | Digestible starch, generally well-tolerated |
Understanding the Potential for Digestive Discomfort
Jerusalem artichokes have a reputation for causing flatulence, sometimes earning them the nickname "fartichokes". This is due to their high concentration of inulin, a type of soluble fiber that ferments in the large intestine. While this is beneficial for gut health and feeds good bacteria, the fermentation process can produce gas. To minimize digestive issues, you can start with small portions to build tolerance, boil them with a squeeze of lemon juice, or eat them fully cooked rather than raw. Some claim that harvesting after the first frost may also help reduce the effect. For those with severe fructan intolerance, it is best to avoid them.
Conclusion: Enjoying the Versatile Sunchoke
In conclusion, the primary edible part of a Jerusalem artichoke is its tuber, a versatile and nutritious root vegetable with a sweet, nutty flavor. It can be prepared in countless ways, offering a healthier, lower-glycemic alternative to potatoes. The high inulin content provides excellent prebiotic benefits for gut health, though it can cause digestive discomfort for some individuals. By understanding its unique properties and preparing it appropriately, you can easily incorporate this delicious tuber into your diet.
For more detailed nutritional information and recipe ideas, the Fondation Louis Bonduelle offers an excellent fact sheet.
