Here's how to prepare them properly

Process fresh tubers quickly

Harvested or purchased tubers wilt quickly in the open air. The unique aroma is also lost more and more. If you can't eat all of the tubers in a timely manner, then the quick freezer should be your decision.

Easy freezing in two ways

Jerusalem artichoke is relatively easy to freeze. There are two possible ways to do this:

• Freeze raw Jerusalem artichoke
• Freeze blanched Jerusalem artichokes

Although the Jerusalem artichoke is prepared differently for freezing, this does not seem to have any effect on the quality later on.

Freeze raw Jerusalem artichoke

If you have a particularly large number of tubers in front of you, you can opt for freezing in the raw state for reasons of time. Still, there is still a lot to be done.

1. Remove any remaining soil from all tubers. This works best under running water with a special vegetable brush.
2. Peel off the thin skin of the Jerusalem artichoke. A sharp and pointed knife is best for the branched tubers.
3. Cut the tubers into smaller pieces as you would like for later use.
4. Fill freezer bags or other suitable containers. It makes sense to divide the vegetables into suitable portion sizes beforehand.
5. Do not put the freezer containers in the chest until you have sufficiently labeled them beforehand.

Freeze blanched Jerusalem artichokes

Regardless of whether you freeze Jerusalem artichokes raw or blanched, the first steps are always the same: Wash, peel and cut into pieces. Only then is blanching added before freezing. Please note the following:

• Blanch in boiling water for about two minutes
• Quench with cold water
• Then drain the Jerusalem artichoke well

Shelf life of frozen Jerusalem artichoke

Jerusalem artichokes can be kept for one year in the freezer. The shelf life also applies to dishes that have already been prepared with these vegetables.