Jerusalem artichoke loose per kilo

Preparation
For each type of consumption, the tubers are carefully cleaned under running water. The thin skin of the tuber can, but does not have to be removed, as it is easily digestible. Jerusalem artichokes, finely chopped, are prepared raw in salads or with raw food dishes. To cook, the tubers are steamed, fried or baked in their own juice with a little water or fat. Afterwards, they can be processed as a puree or vegetable or sliced and doused with brown butter. Thick slices or whole tubers can also be fried, rolled in breadcrumbs or coated in batter.