Such is the challenge with Jerusalem Artichokes.
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I absolutely love them and they are so rare to find anywhere that one instantly snaps up bags of the stuff when you do see them. Then they sit in the fridge. Forever. At the back. Staring at you mournfully. Better to close the fridge door until another day when one feels a bit stronger.
The problem with Jerusalem Artichokes is that they are an absolute sod to clean and it takes ages. There do not seem to be any short cuts either. I find a combination of peeler, paring knife and steel wool sort of does the trick, but it's a long tedious process requiring real commitment.
Once one has dealt with the psychological issues surrounding the vegetable, the range of recipes is wonderful and they are so delicious with their earthy nuttiness, that they are a bit like pregnancy - plenty of discomfort in the beginning but worth it in the end.
My friend Ailsa in London used to make a really delicious Jerusalem Artichoke & Hazelnut Soup by Diana Henry, which has to be in my Top 3 of favourite soups. Hugh Fearnely-Whittingstale also makes a yummy version too.
They are lovely just as a roasted root vegetable, brilliant in a Winter Salad (I do enjoy a warm salad in Winter as a relief from all the stodge and heartiness) and in family one-pot dishes such as this Smoked Haddock Gratin, which the boys declared 'the bomb'.
They take a similar amount of time to cook as Brussel Sprouts and I enjoy them most just as they are, steamed and served with butter, Maldon salt and black pepper. All the better to reward the hard labour and savour their seasonality.
Masochist as I am, I've just ordered another bag this week from our local Veg Box Company and aim to avert 'Fridge Block' by cooking them immediately.
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