Yacht chef


Jerusalem Artichoke

Superyacht chef



Topinambur, also known as Jerusalem artichoke sunroot, sunchoke, earth appler or potato Ross , comes from North America and is now grown mainly in southern France. The root vegetable is a type of sunflower, and on it´s roots grow numerous, often oddly shaped tubers.

The edible tubers have a brownish to purple skin and white to cream-colored flesh. The wizened roots are a little bit difficult to peel, but you can eat them also raw and unpeeled. The Jerusalem artichoke has a pleasant, nutty flavor, the raw roots resembles of the cooked artichokes, the cooked Topinabur surprises with a sweet taste.


Jerusalem artichoke contains no starch but inulin. Inulin is a starch-like carbohydrate that Diabetics well tolerate. Therefore, Jerusalem artichoke is also known as " potato of diabetics ". It is low in calories and very filling with a high fiber content. In addition, the vegetables contain iron and potassium is one of the richest vegetables. Jerusalem artichoke tastes deliciously prepared as soup, sauces, vegetable pies and mashed.




Jerusalem artichoke is harvested from October to March. Topinabur tubers have a thin skin and can therefore kept refrigerated only a few days. Due to the low durability Jerusalem artichoke is commercially available in the form of Topinabur flour or Topinabur juice and syrup.


The processing options are varied . Jerusalem artichokes can be eaten raw and unpeeled or fried , steamed or au gratin.

Raw sliced, tubers will quickly get brown, the best is to paint them with some lemon juice. The nutty flavor is best appreciated when you boil and steam Jerusalem artichoke.

To do this, cut the vegetables into slices and cook them in a sauce or roast them with some dill and thyme in butter. If the tubers roasted or mashed with meat, they taste particularly sweet. For a Jerusalem artichoke salad don´t cook it too soft, use it sliced and serve them in a simple vinegar olive oil marinade. Also delicious are fried Jerusalem artichoke chips.