FoodReference.com Logo

COOKING TIPS & HINTS SECTION


Cooking & Kitchen Tips & Hints - Measurements, Shopping Hints, Serving Ideas, etc.

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   COOKS TIPS   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 You are here > Home

Cooking TipsHam to Juniper Berries >  Jerusalem Artichoke

 

COOKING TIPS

  Ham to Juniper Berries   ·   Halloween Tips   ·   Ham   ·   Hamburger Safety Tips   ·   Hand Washing  ·   Hazelnuts   ·   High Altitude Cooking   ·  Honey   ·   Honeydew Melon   ·   Horseradish Root   ·   Hubbard Squash   ·   Huckleberry   ·   Ice Cream   ·   Ice Cream Scoops   ·   Insect Repellents, natural   ·   Italian Parsley   ·   Jagger, Jagging Wheel   ·   Jello   ·   Jerusalem Artichoke   ·   Jicama   ·   Jug, Jugged   ·   Juice   ·   Juniper Berries  

 

 

See also: Article on Sunchokes

Jerusalem Artichoke (Sunchoke)

Jerusalem Artichokes (sunchokes) are widely available in supermarkets, its peak period is September through January, but often continues through the early spring.  They are not artichokes, but rather a North American Sunflower with an edible starchy, tuberous root. Select sunchokes that are firm and free from mold and wrinkles. Sunchokes vary in color where their shades range from dark brown to light brown in color, similar to ginger.  These tubers need be refrigerated, unwashed, in a plastic bag for up to 1 week for successful storage.

Sunchokes (Jerusalem artichoke) make a delicious substitute in recipes that ask for water chestnuts or jicama.

Add sliced sunchokes (Jerusalem artichoke) in marinated vegetable mixtures, or on an appetizer vegetable platter with dips.
 

 

 

  Home   ·   About Us & Contact Us   ·   Recipes   ·   Cooking Basics   ·   World Cuisine   ·   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





 

 

 

See also: Articles & Trivia

 

Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide