Thursday, 12 April 2012

J is for Jerusalem Artichokes, K is for Kohl rabi

Jerusalem ArtichokesHelianthus tuberosus, are a tuberous-rooted vegetable and not related in any way to the Globe Artichokes , but are related to the sunflower.
They are not easy to prepare for the table as the tubers of almost all the varieties are very knobbly - but they do make very tasty chips.
Jerusalem artichokes will grow up to 3 meters (7ft) tall and for that reason they can be used as ahedge or wind break.
They need well drained soil. They prefer a warm and dry position and will crop well on ground where other vegetables have failed.jerusalem artichoke flower

K is for 

Kohlrabi (Italian turnip) (Brassica oleracea Gongylodes group) is a low, stout cultivar of the cabbage that will grow almost anywhere.



Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).


  1. I like your Khohlrabi recipe, I've only eaten it twice and then it was boiled, so roasting it sounds interesting. Hopefully going to try going it in our allotment this year too, apparently it's just the time to sow it.
    Found you through the A-Z Challenge.

  2. ive never tried it either, might go get some seeds i liked the look of the recipe.

  3. Kholrabi sounds interesting but I can't stand Jerusalem artichokes!

  4. I used to grow Jerusalem artitchokes in Australia. Although producing a beautiful yellow flower which made them worthwhile, they filled the garden quickly and the tubar tasted like fried ants. hehe.

  5. that name is so confusing:) artichokes related to sunflowers!
    Happy A-Zing!