arti farti chokes

[womble]

OK, we've mashed them, made a soup from a great recipe that everyone liked on here and we still don't like them. Going to try roasting them and pray that they are better that way. Even then, how we are going to roast another 13 plants worth I don't know, I got loads per plant!

I'm very annoyed with myself for not taking the advice I read somewhere to "try before you grow" but they sounded so nice. I blame Carol Kline

Does anyone else just not like the taste of them?

[shirlthegirl43]

We haven't tried ours yet. Have you tried making them into chips? I read that they are nice that way.

Might go dig some up now just to try.

[womble]

Not tried the chips yet either. Her indoors, who rules and generally does the cooking, was advised that Carol Kline thought that was a wonderful way of cooking them. She advised back, did I possibly know how annoying they were to peel, being so knobbly....

I have this feeling that this will be the last wombling foray into jerusalem artichoke growing.

[smallblueplanet]

Do they have to be peeled womble?

[shirlthegirl43]

Well, I have dug up one plant - got three good sized tubers and some small ones. We will try them tonight - probably with a curry as that is the scheduled dinner!

[Dobby]

We chip um MrsD did them in a creamy souce some how you can just rost um with the rest of the veg put um in a curry?
Might dig sume up myself today when I go down the plot

[Flummery]

Oh I love them - I add them to spuds to mash. They upset Himself's digestion though. Even I, well-known gut-bucket, need to open a few windows!

[womble]

Do they have to be peeled womble?

Well I tried not peeling them and adding them to the mash, thinking all the peel would just be squashed down to the bottom of the pan when you mashed them, or you would just eat it anyway, as you do spuds...... and not sure if it was the peel, but it tasted awful.

[deathbysnails]

There's an amazing recipe for them in the Cranks vegetarian bible. I'm not certain of the exact ingredients, but it basically involves cleaning them (not peeling!) and sticking them on the hob for about half an hour to boil in a mix of wine and stock, before smothering with cheese. They go all melt-in-the-mouth and gooey, but are utterly delicious. Try googling Cranks and Jerusalem Artichoke, or nip into a bookshop and have a look at the recipe - it converted me...

[Polly Fouracre]

I love them, souped, mashed, roasted and I always blame the dogs!!

[Flummery]

I love them, souped, mashed, roasted and I always blame the dogs!!

Nice one Polly! No-one would believe it was the budgie though!

[Alice]

What a shame Womble. I think you like them or you don't. If you don't like them I don't think it will matter whether you boil, roast, grill, make chips or whatever. I like them anyway.

[di]

A bit of a faf but if you parboil them first the peeling is a lot easier!As Flummery said you can add them to your regular mash~gives it a nice nutty flavour.Also do a 50-50 mix with carrots,liquidise & turn to soup.

[wellie]

Personally, I'm compelled to say that I think they are one of the most underrated Autumnal vegetables alive. There!
Fortunately, my digestive powers are greater than that of Trousers (!) and I happen to love them (he does too unfortunately?!!!)

Shall we start a Fartichoke thread on Season to Taste?

Who wants to start the windy ball rolling?

Go on, you do it....! I can contribute as many recipes as you like!
X

[Snadger]

I've never tasted them, but I've grown a row of them this year with the idea of hiding the chook run. They've certainly done that.........they're 10 foot high now.............................when will they ever stop growing?

Will the frost kill the flaming tops off or have I planted magic beans by mistake?