Let’s talk helianthus tuberosus, commonly known as Jerusalem fartichoke 😉 because it’s so good for your gut health (recipe below).
Jerusalem artichoke has nothing to do with Jerusalem and is not an artichoke (the taste is similar to the artichoke hearts). It is from the sunflower family. The flowers are much smaller because this plant concentrates most of its resources into its tubers.
It’s like a weed, you can’t get rid of it. I like plants with perseverance they usually carry powerful medicine.
Studies show that for gut health you need lots of fiber (that’s the reason my cleanse & rejuvenation protocol is 70% vegetables).
Jerusalem artichoke with its undigested fiber, stays in the colon fermented by gut microflora is- a fuel for probiotics.
So don’t let the air-inducing effect 🌬 stop you from enjoying this nuttily-delicious, highly, pre-biotic, winter vegetable.
As promised I’ve played with what I’ve found in the farmers’ market, and I can report that my cooking guideline: ‘what grows together, tastes fantastic together.’ worked.
Jerusalem Artichoke, Chestnuts Stew
2 onions/leek chopped
2 tbsp olive oil
100 gm chopped and cooked chestnuts
1/2 hing (Indian spice also called asafoetida) will help with the air-inducing effect 🌬
pinch of cayenne chilli
6 Jerusalem artichoke, chopped, I personally just wash them with a vegetable brush, do peel if you prefer
2 medium potatoes, peeled and chopped
half celeriac, chopped
4-5 kale leaves
2 cups of broth
I use homemade organic chicken broth as its magic medicine for my gut, but use vegetable one if you are vegan
3-4 cups of warm water
Dill or parsley for garnish
In a pot add the oil add the onions and stir till golden
add the hing and stir for a few seconds
Add water, broth, chestnuts and all the chopped vegetables
Bring to a boil then cover and simmer on very low heat for 20 more minutes.
Let it cool slightly before you serve
Garnish with dill or parsley