Jerusalem artichokes have become one of my winter veggies that greatly add to my seasonal eating. In Canada, the Jerusalem artichokes that I used to buy were a beige colour. In Provence, I’ve often seen them as a beautiful magenta colour.
The French and Jerusalem Artichokes (Topinambour)
Topinambour was one of the few vegetables, if not one of the only ones, available during WWII in France. The misery associated with this time in history in a starving Europe gave Jerusalem artichokes a bad reputation. Their ability to get the digestive system working, and their consequential association with flatulence, didn’t really help either. The older generation that can still remember the war years often refuse to eat them. However, as all veggies almost forgotten, they’re experiencing a little renaissance.
It is time for the Jerusalem artichoke to rise again! For only the good reasons. This vegetable is unique in flavour. It adds welcome variety to the root veggies of winter. Also, when paired with potatoes, it doesn’t affect the digestive system with the same vigour.
I swear, they’re delicious.
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