Fi Morris, one of our members wrote:
At last weekend’s members meeting a couple of people asked about cooking Jerusalem artichokes. I like to keep it simple – oil, butter and seasoning in oven until golden – delicious!
Jerusalem artichokes are infamous for their wind producing properties. This is caused by the presence of inulin, which gives them their lovely sweet flavour but humans lack the enzymes to digest it. Breaking down the inulin is therefore left to intestinal bacteria, which produce carbon dioxide as they do… You learn something new every day! The longer and slower that you cook Jerusalem artichokes the more inulin will be converted to fructose, effectively ‘disarming’ the veg. Voila!!
Go Local Food Ltd 