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After much deliberation, I decided to order some Jerusalem Artichokes. The description from Oikos said these were the best variety they had for baking.
They arrived last week, very stout, thin skinned, not too many knobs. They look like fat radishes. I have them in a little dirt in my pantry, waiting for next spring to plant, however........
I had to try one.
I picked out the ugliest and chopped it into steak fries and sprayed a little pam on the pan and on them, then salted and baked for 20 minutes @ 325 F.
Very surprised how potato like they tasted. I would actually go so far as to say that potatoes taste like them. the taste was like a russet potato x 10. I don't know how else to describe it, tasted like a very strongly potato flavored potato.
I was worried it was going to be sweet or taste like a water chestnut, not at all.
Have y'all tried any of the other commercially available JA varieties, how do they taste?
They arrived last week, very stout, thin skinned, not too many knobs. They look like fat radishes. I have them in a little dirt in my pantry, waiting for next spring to plant, however........
I had to try one.
I picked out the ugliest and chopped it into steak fries and sprayed a little pam on the pan and on them, then salted and baked for 20 minutes @ 325 F.
Very surprised how potato like they tasted. I would actually go so far as to say that potatoes taste like them. the taste was like a russet potato x 10. I don't know how else to describe it, tasted like a very strongly potato flavored potato.
I was worried it was going to be sweet or taste like a water chestnut, not at all.
Have y'all tried any of the other commercially available JA varieties, how do they taste?
