Peeling Jerusalem artichoke - this is the best way to peel the tuber

Peel Jerusalem artichoke - you can leave the peel without hesitation

Jerusalem artichoke bowl: tender and edible

Unlike the potato, Jerusalem artichoke has a very thin skin that does not interfere with eating. If it is certain that the tubers used come from organic farming, the brown to slightly purple-colored peel can be left on.

If the shell is not wanted for other reasons, it can of course be removed.

Clear the earth thoroughly

The terrestrial artichoke, as Jerusalem artichoke is popularly called, grows in the ground, while the above-ground parts of the plant decorate the garden with small, bright yellow flowers. The tuber is not smooth, it is much more reminiscent of ginger with its numerous branches.

Because of this uneven surface, fine earth residues can still adhere to the earth artichoke.

clean all tubers very thoroughly
preferably under cold, running water
use a vegetable brush

Do not do without cleaning, even if the shell is removed immediately afterwards. When peeling, soil can get onto the peeled tubers via the hands and provide an earthy taste when eating.

Remove only brown areas

It may be that there are occasional brown spots on the tubers. Even if you want to prepare Jerusalem artichoke unpeeled, these areas must first be cut out with a sharp knife. The remainder of the tuber can be processed according to the recipe.

Completely remove the skin from the Jerusalem artichoke

Jerusalem artichoke is a bit difficult to peel because each tuber is more or less gnarled. Try to remove the peel thinly bit by bit. A vegetable peeler or alternatively a sharp, small knife is best for this. A sharp knife can be used in places where the peeler cannot easily reach.

Heavily branched tubers are easier to peel if the individual branches are cut off with a sharp knife beforehand.

Cook first, then peel

Depending on the recipe, Jerusalem artichoke tubers can first be boiled whole and only then peeled.

Put the unpeeled Jerusalem artichoke tubers in a saucepan and cover them with water.
Let the tubers cook for between 15 to 30 minutes, depending on their size.
Pour off the hot water and let the tubers cool down briefly.
Loosen and remove the pods with a small knife.

Processing after peeling

Jerusalem artichoke tastes good both raw in salads and in cooked dishes. Depending on the other ingredients, the taste can take on a savory or sweet note. So that a raw, peeled tuber does not turn brown, it is recommended to drizzle a little lemon juice over it.

To avoid drying out, these tubers should be peeled off immediately before they are prepared. You can also bridge short waiting times in a cold water bath.

Conclusion for quick readers:

Edibility: Jerusalem artichoke skin is very thin and tender; is not disturbing when eating
Tip: The peel can stay on organic tubers; otherwise it can be removed
Cleaning: Remove the soil from the tubers under running water with a vegetable brush
Brown spots: cut out generously with a knife; Use the rest of the tuber
Peeling: use a peeler or a sharp, small knife; Peel the peel thinly in pieces
Tip: Peeling works better if you cut highly branched tubers into pieces.
Tip: Drizzle peeled tubers with lemon juice to prevent them from turning brown.
Storage: Process the peeled tubers immediately; store temporarily in the water
Cooking: Jerusalem artichokes can also be cooked first and then removed from the skin
Procedure: cook the tubers for 15-30 minutes, depending on their size; then peel off the peel with a knife