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Save 10% on Jerusalem Artichoke Roots - 2 lbs of whole roots
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ShareJerusalem Artichoke Roots - 2 lbs of whole roots
Knobby tubers have a crisp texture, much like that of water chestnuts. Native to eastern North America, Jerusalem artichokes, also called sunchokes, are perennial vegetables. Their tubers can be eaten raw or boiled, mashed, baked or fried. Smaller and sweeter than potatoes, Jerusalem artichokes have a nutty flavor-and they're low in calories…
Knobby tubers have a crisp texture, much like that of water chestnuts. Native to eastern North America, Jerusalem artichokes, also called sunchokes, are perennial vegetables. Their tubers can be eaten raw or boiled, mashed, baked or fried. Smaller and sweeter than potatoes, Jerusalem artichokes have a nutty flavor-and they're low in calories, with just 7 calories per 100-gram serving! The tubers can be harvested from fall to spring and store for 2 months.
Description
Knobby tubers have a crisp texture, much like that of water chestnuts. Native to eastern North America, Jerusalem artichokes, also called sunchokes, are perennial vegetables. Their tubers can be eaten raw or boiled, mashed, baked or fried. Smaller and sweeter than potatoes, Jerusalem artichokes have a nutty flavor-and they're low in calories, with just 7 calories per 100-gram serving! The tubers can be harvested from fall to spring and store for 2 months.
Specifications
| Serving Size | 100-gram serving |
| Package Size | 2 lbs |
| Shelf Life | 2 months |
| Special Features | Crisp texture, low in calories, native to eastern North America |
| Country of Origin | Eastern North America |
| Ingredients | Jerusalem artichoke roots |
| Size | Knobby tubers |
| Flavor | Nutty |
| Form | Whole roots |
| Quantity | 2 lbs of whole roots |
| Cooking Method | Boiled, mashed, baked or fried |
| Texture | Crisp |
| Purpose | Edible vegetable tubers |
| Harvest Season | Fall to spring |
| Type | Jerusalem artichokes |
| Source | Perennial vegetables |
| Preparation Method | Raw or cooked |
| Product Form | Roots |
| Grind or Whole | Whole |