Jerusalem artichoke, organic

JERUSALEM A forgotten vegetable that regains its letters of nobility, on the tables of great cooks. Its delicate taste of artichoke hearts again attracts gourmets. An excellent source of fiber to facilitate intestinal transit, it is antioxidant and provides mineral salts and vitamins. How to cook Jerusalem artichoke: No need to peel it. - Brown it in slices in the pan. - Baked in slices or sticks, oiled and flavored with savory. - Boil or steam it. Then you can either simply put a good olive oil or a knob of butter which will go very well with its artichoke flavor. Mixed with potatoes and pumpkin: it's very good! - In a soup or puree. - Rapped in lactofermentation, which is delicious, while being excellent for health and greatly prolongs its conservation. Harvested in the mountains at Petit-Bornand les Glières.