Low Carb HEAVENLY Snack !

Iv'e ALWAYS wondered how to properly cook my HUGE crop of Gorgeous, sweet , crunchy golden Jerusalem artichoke tubers I dg up at the most garden-grown fresh vegetable challenged month of the year .   They are a HOT seller at the food -coop at very expensive prices so I 'm sure chefs in the know ( who are the main shoppers there ) make great use of them... I just didn't have a clue  HOW .  

Stir -fries ( as a substitute for sliced water chestnuts is an OBVIOUS uses ) but who uses  that many water chestnuts ?  From a single 6 foot raised bed row of amazingly  mutitiered 10 foot tall rich yellow sunflower like blooms that brighten the whole month of October ( with purplish hued leaves  and stems too ! ) .. I get literally THREE giant  milk boxes full of tubers in the spring .

In the past I unnoticeably lightened the carb load of scalloped  potatoes by layering  food processor sliced artichokes into the pan 4 to one to the potatoes ( which I usually reconstitute from a  cheap scalloped potato mix /box from walmart ) .. the very low fat sauce is very good .. and I just make and add more  fat free sauce from an alfredo sauce mix made with fat free milk and butter buds ... then i put it in the oven on 450 for about 45 minutes ...  ( NEXT time I make this Ill try microwaving the JA for 2 minutes  before slicing them .. otherwise they take FOREVER to cook ) 

But TODAY  i decided to try something totally new and actually MICROWAVED one of these scrubbed tubers like I would to make a quick "baked" potato snack  ... well it only took 4 minutes to be totally soft and cooked ... and my GOSH was it delicious !  A cross in taste between a potato and a roasted parsnip ... just absolutely YUMMY .

Based on this .. I'm, going to guess  these  chefs are pan roasting half-cooked microwave prepared ones with a reduction sauce , ramps or spring onions n maybe butter .. yum .. 

So THIS year I don't think I'll be giving any more bags of my organically grown gorgeous Jerusalem Artichokes away .. I'll be EATING them all to the way to the scale ... because for some reason I can't figure out .. they make you lose an awful lot of weight . Incidentally , they need to be bagged  and REFRIGERATED .. they don't store  well otherwise except in a secure and moist root cellar where animals really seem to have a taste for them.  I've come back a week later and found a whole milk box full in the basement gone and presumably eaten lol .

The tendency to cause weight loss may be caused by  a very mild laxative effect ... or maybe just the low insulin release  because of the low carb numbers  despite the carbalicious taste .. 

I'm going to try this way of cooking them.  I used to grow them years ago, but not now in my condo. 

I haven't had any in years but this spurs me on to try them again and grow them maybe.  Thanks.

Theyre truly a beautiful almost maintenance-free ( and totally  pest free ) perennial garden plant . Theyre super  tall  and prolific so they need to be thinned and  individually  tied to a strong fence every summer  so the wind soesn't catch them and blow them down .... but theyre so worth it .  Just be sure that where you plant them is their permanent spot cuz theyre very hard to get rid of ! 

Cooked radishes are also amazing!  

We were just discussing them on my low carb cooking forum.  I like to slice them thin and pan fry them.  They totally loose the hotness but retain just a little peppery taste.