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Since its arrival in France in the 17th century, Jerusalem artichoke has struggled to impose itself on our plates. And yet, it has some advantages ... and some great recipes.
Ingredients for 4 persons :
- 1 kg of Jerusalem artichokes
- 1 onion
- 1 leek white
- 1 C. tablespoons of olive oil
- 1 pinch of curry
- ½ l of mussels
- 1 glass of white wine
- 2 sprigs of thyme
- 1 bay leaf
- 1 clove of shelled garlic.
Curry Jerusalem artichoke mouclade
Clean the mussels.
In a large saucepan, pour the white wine.
Add the thyme, bay leaf, garlic and, finally, the mussels.
Open the mussels over high heat, stirring occasionally.
Allow 5 to 8 minutes of cooking. To put out the fire.
Take the mussels with a skimmer and let them cool in a bowl. Keep the cooking juices from the mussels.
Shell the mussels and set aside.
Peel the Jerusalem artichokes then roughly dice them.
In a Dutch oven, sweat the chopped onion and leek in a tablespoon of oil. Add the Jerusalem artichokes and sprinkle with curry.
Add the cooking juices from the mussels. Complete with water to the height of the vegetables. Cook for 20 minutes then mix. Sprinkle the Jerusalem artichoke soup with the peeled mussels. To serve.
A denomination born of confusion
The Toüoupinambaoults… this is the name of the Brazilian tribe which gave its name to the root vegetable. In 1613, six of its members were exhibited at the court of King Louis XIII. At the same time, navigator Samuel de Champlain brought back from a trip to Canada a still unknown tuber. The excitement generated by this double arrival would have led to this confusion in the language. From the end of the 18th century, the Jerusalem artichoke faced stiff competition from the potato, also imported from the New World. Only the Occupation allows it to regain a place on our plates because Jerusalem artichoke is not subject to requisitions. A parenthesis that closes at the end of the conflict, in 1945.
To read: how to grow Jerusalem artichoke well
Today, the industrial cultivation of Jerusalem artichoke has many uses. It is used in particular in the preparation of ethanol, sweeteners or drugs. Yet the culinary interests of this root vegetable, available from November to April, are manifold. Its sweet, cream-colored flesh is reminiscent of the taste of artichoke. It is prepared a little the same way as the potato. It also has the advantage of being free from starch, unlike traditional potatoes.
To read: health benefits and virtues of Jerusalem artichoke
Visual credits: Jerusalem artichoke 1: © M.studio - stock.adobe.com Jerusalem artichoke 2: © Volff - stock.adobe.com Jerusalem artichoke 3: © SoniaC -stock.adobe.com Mouclade of Jerusalem artichokes with curry: © Philippe Dufour / Interfel