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Jerusalem artichoke syrup, a versatile dish

Tiziana Colombo: per voi, Nonnapaperina

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Tiziana Colombo

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Preparation: 01 ore 00 min
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Cooking: 01 ore 00 min
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Ingredients for: 4 people
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5/5 (1 Review)

Jerusalem artichoke syrup, a syrup with multiple uses

I’m going to introduce you to the Jerusalem artichoke syrup today, a syrup different from the others in terms of flavour, consistency, application, and even procedure. Its uniqueness stems directly from the method of preparation, which omits the use of sugar. The Jerusalem artichoke yields delicious aromas, no matter how strong. In fact, the syrup is obtained through progressive cooking and reductions. The result is a sort of concentrated juice from the tuber, which takes on the appearance of a syrup.

Of course, it can also be used as a traditional syrup—that is, diluted with lots of water to make a drink—instead of making creams, enhancing pasta, or creating icings. However, it can also be considered a separate condiment, to be applied as if it were a topping.

 

Recipe Jerusalem artichoke syrup

Preparation Jerusalem artichoke syrup

  • Clean and peel the Jerusalem artichokes.
  • Slice them thinly to facilitate cooking and flavor extraction.
  • In a large pot, bring 2 liters of water to a boil.
  • Add the sliced Jerusalem artichokes and baking soda.
  • Boil for about 20 minutes or until they are very tender.
  • Drain the artichokes and discard the boiling water.
  • In a clean pot, combine 500 ml of fresh water and the granulated sugar.
  • Bring to a gentle boil and stir until the sugar is completely dissolved.
  • Add the boiled Jerusalem artichokes back to the sugar solution.
  • Let simmer over low heat for about 30 minutes. If desired, add vanilla extract or cinnamon stick during this step.
  • Add lemon juice to balance the flavors.
  • Strain the mixture through a fine mesh sieve, pressing to extract as much liquid as possible.
  • Transfer the syrup to a sterilized bottle. Let it cool, then seal and refrigerate.

Ingredients Jerusalem artichoke syrup

  • 1 kg Jerusalem artichokes
  • 2 liters of water (for boiling)
  • 500 ml additional water (for making the syrup)
  • 400 grams granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon baking soda (to neutralize bitterness)
  • Optional: 1 teaspoon vanilla extract or a cinnamon stick
  • to add depth of flavor

An ideal syrup for a variety of sweets

Jerusalem artichoke syrup is perfect on pancakes. In this sense, it’s closer to maple syrup than the typical fruit syrups. It is authentic and nourishing because the only ingredient is the Jerusalem artichoke, to which a small amount of lemon syrup is added towards the end of cooking to slightly offset the sweet aromas.

Firstly, it has a low glycemic index because it doesn’t contain any sugar. This is fantastic news, especially for people on weight-loss diets and diabetics who need to pay close attention to this value. The Jerusalem artichoke syrup also aids in lowering cholesterol; it helps prevent acute pathologies affecting the heart and circulation, such as heart attacks and strokes. Lastly, it contains a few calories. A large drink can be made with 5 cl of syrup, which is equivalent to about 40 kcal.

 

A focus on the Jerusalem artichoke

It is worth learning more about the Jerusalem artichoke, which is the main ingredient in this syrup. It is a very nutritious tuber, and as such, it is considered a valid substitute for potato. In fact, it resembles it in terms of texture and appearance. However, the flavour is distinct and somewhat akin to that of artichokes. It can therefore provide much in terms of gastronomy. Jerusalem artichokes are a popular ingredient in many recipes, particularly those from northern Europe (especially Germany), where the tuber is commonly consumed. You can prepare salads, rotisserie pieces, soups, veloutés, and side dishes with this tuber.

Sciroppo di topinambur

Regarding nutrition, the Jerusalem artichoke is valued for its steady supply of vitamins, particularly A and C. The former supports iron absorption and is beneficial to the immune system, while the latter is healthy for eyesight. The high fibre content of Jerusalem artichokes aids in digestion and restores the proper balance of intestinal flora. Antioxidants, which control cellular reproduction processes and aid in the prevention of cancer, are abundant. The mineral salts are no different; in fact, we detect non-negligible amounts of iron as well as high concentrations of potassium, calcium, and magnesium. At 70 kcal per 100 grammes, the calorie intake is a little less than that of potatoes.

How is the syrup prepared?

As previously stated, the preparation of the Jerusalem artichoke syrup differs greatly from that of other syrups. With the exception of juices, most recipes follow the same steps as those for jams and marmalades. Either way, they call for the use of substantial amounts of sugar. The only “sugar” in Jerusalem artichoke syrup is the naturally occurring one. The rest of the process is lengthy but not difficult at all. It is wise to remember the dosages first. The ratio between the raw material and the finished product is ten to one. In fact, from one kilo of Jerusalem artichokes, which is the recommended quantity in this recipe, you get one litre of syrup.

Blend and strain the Jerusalem artichokes once they have been cleaned and peeled. This results in a sort of juice that needs to simmer at 60 degrees and then be cooled. This is the moment where four additional cycles of cooking and cooling are required. During the cooking process, feel free to incorporate a small amount of lemon syrup. The preservation of this syrup lasts a long time; just bottle it well and place it in a dry place away from sunlight.

Are there any recipes for Jerusalem artichokes? Of course, yes!

5/5 (1 Review)
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2 comments on “Jerusalem artichoke syrup, a versatile dish

  • Sun 5 May 2024 | Jeanne Fick says:

    This doesn’t work. Either something is omitted in the recipe or the calculation is off. 1kg ofJerusalem artichokes does not give one litre of juice. If you reduce that numerous times, you end up with about a half a cup of thick grey-green gunk that’s really bitter. Definitely not the look, taste and consistency of maple syrup. In fact it’s not syrup at all!

    • Mon 13 May 2024 | Tiziana Colombo says:

      Jeanne, Jerusalem artichokes, unlike sugary fruits or vegetables like sugar beets, do not naturally contain a high volume of liquid or sugar that can easily be reduced to a syrup. Typically, making a syrup from sunchokes involves extracting flavor and then adding a substantial amount of sugar and water. The original expectation of extracting a liter of juice from 1 kg of Jerusalem artichokes without adding a significant amount of water and sugar is likely to lead to disappointment.

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