Our gardening expert on the divisive tubers
Jerusalem artichokes tend to divide people. To some they are the devil’s work, whereas others can’t get enough, particularly at this time of year, when the tubers have been mellowed and sweetened by frost. I fall firmly into the second category. I love their nutty flavour and will eat them every which way, from sliced as thinly as possible in salads with, say, a little blue cheese and watercress, gently sautéed with leeks, baked in a gratin, or folded into a silken soup. And then, before I am beaten by what seems an inexhaustible supply, I make them into chutney for summer ploughman’s lunches.
If you fall into the former category this is probably because you once ate them and no one warned you about the after-effect. Jerusalem artichokes store their starch in the form of inulin; this makes them very good for diabetics and others who need a low-starch diet; it also means that, initially, there’s often a lot of gas and bloating.
Continue reading...from Property | The Guardian http://bit.ly/2S6mqyA
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