With their beautifully earthy, nutty notes, Jerusalem artichokes remind me of salsify, but they also have a distinct hint of artichoke hearts. What I like most about them is that they can be served in a variety of ways — raw, pureed, pickled or made into crisps. In Germany, they’re even fermented to make brandy. You can also use the skins washed, roasted and ground to add a breadcrumb-like texture to dishes.
هذه القصة مأخوذة من طبعة Autumn 2023 من National Geographic Traveller (UK).
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Autumn 2023 من National Geographic Traveller (UK).
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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