Vegetarians in Paradise/ Jerusalem Artichoke Recipes/Sunchoke Recipes/Pickled Jerusalem Artichokes

We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about vegetarian food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.

To send any questions to Ask Aunt Nettie, .

Dear Aunt Nettie,

Do you have any suggestions about what I can do with my never-ending crop of Jerusalem artichokes. I sure am getting tired of just cutting them into a salad.

Gerry B.

Howdy there, Gerry B.

Well, darlin,' them dern Jerusalem artichokes jes keeps on multiplyin' like they was a machine without a off-button, now, don't they! That's OK, child, you jes let 'em come an' I'll give y'all a couple fixin's that'll make'em real fun eats.

Yer ever lovin' Aunt Nettie

GARLIC PICKLED JERUSALEM ARTICHOKES

1 1/2 C. (360 ml) sliced Jerusalem artichokes (1/2 lb. or 225 g)
1 C. (240 ml) coarsely chopped sweet onion
1/4 C. (60 ml) sliced red, yellow, or green bell pepper

Combine first seven ingredients in a medium bowl and stir to combine seasonings.
Add vegetables, stir well, and cover with plastic wrap.
Store in the refrigerator to marinate for several hours or overnight. Makes about 4 cups (1 liter).

SWEET PICKLED JERUSALEM ARTICHOKES

1 1/2 C. (360 ml) sliced Jerusalem artichokes (1/2 lb. or 225 g)
1 large carrot, angle-sliced, thinly
1 large stalk celery, sliced

Combine first 4 ingredients in a medium bowl and stir to combine flavors.
Add vegetables, stir well, and cover with plastic wrap.
Store in the refrigerator to marinate for several hours or overnight. Makes about 4 cups (1 liter).

For more information about Jerusalem artichokes and another recipe see Highest Perch

If You Haven't Met Aunt Nettie. . .

Our Aunt Nettie has a head like a hard disk. It's filled with gigabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.

Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.

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