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WHAT THE FORK?
Jerusalem Artichokes!.
The whole point of having your own Personal Chef service is having the freedom to try new and uncommon fruits, vegetables and bring them to the masses, thus making them common. I've never heard of a Jerusalem Artichoke, all I know is that when I extern at the restaurant after culinary school, it was my job to peel about 50 lbs of them. It is quite an unusual look vegetable. They look like ginger knobs on steroids.
Their flavor is nutty and sweet. Reminiscent of jicama or a parsnip. Unlike the potato, you can shred it and consume raw. Here's a great recipe for Roasted Jerusalem Artichokes:
1/2 lb Jerusalem artichokes, peeled and cut to 1 inch cubes (as even as possible)
1 T olive oil
2 cloves garlic, minced
1 T butter
2 T parsley, minced
Salt and Pepper to taste
Toss the Jerusalem artichokes in the olive oil in a roasting pan large enough to hold them with space in between the pieces. Scatter in the garlic and roast in a preheated 475º oven until tender, about 15 minutes, tossing at least once about halfway through. Run under the broiler for a few minute to brown the edges, watching carefully. Add the butter and parsley and toss to coat. Season with salt and pepper and serve immediately.
So if you're out in the supermarket and you run across Jerusalem Artichokes, give them a try!
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