菊芋

入得谷来,祸福自求。
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Knowing
Posts: 33911
Joined: 2003-11-22 20:37

菊芋

Post by Knowing » 2012-12-14 13:12

英国好像没有CSA,我从一个类似网站订附近农场的有机蔬菜,经常有些神奇的蔬菜出现. 今天有一袋看上去象生姜/芋头的jerusalem artichoke 的中文名字查了一下叫菊芋,跟英文名字耶鲁撒冷朝鲜蓟一点关系都没有。再查了一下图片,上面长的象菊花,根象芋头,还是中文名形象。找了个菊芋通心粉的菜谱,先削皮煮熟,尝了一下,哇,神奇,真的就是朝鲜蓟的味儿。artichoke 和西红柿搭配做通心粉挺常见,用来搭海鲜也不错,试了试这个菊芋,因为比较粉,跟西红柿一起化作黏糊糊的酱,做出来pasta还挺好吃的。

ImageImage
Jerusalem artichoke pasta


3 or 4 Jerusalem artichokes
1 large bunch of chard
2 tomatoes
1 onion

4 cloves of garlic
1” of fresh ginger root
1 large bunch of parsley
A handful of black & green olives

Olive oil
Flavoured sea-salt (chilli is great)
Dried Provençal herbs
Pasta - spaghetti, enough for 4.


Peel with a potato peeler the Jerusalem artichokes and boil for 10  or 15 minutes, until soft but not mushy.

In a pan heat up 20 tablespoons of olive oil.
Sauté 1 inch of peeled & minced fresh ginger root with a pinch or 2 of sea-salt for 10 minutes, making sure they don’t burn.
Add the onion, peeled and finely sliced and after 5 minutes, the chopped parsley.
After another 5 minutes, add the garlic, peeled and finely sliced, & the Jerusalem artichokes, sliced.
Sauté for 5 minutes, & add the chard, finely sliced and a little more sea-salt.
Sauté for 15 minutes, add the olives, whole or sliced and 2 tomatoes, sliced. Sauté for a few minutes more, squeeze the juice of half a lemon and add the cooked spaghetti. Mix well & serve.
Nevertheless, she persisted.

CAVA
Posts: 8135
Joined: 2003-12-06 16:55

Re: 菊芋

Post by CAVA » 2012-12-15 4:05

Jerusalem artichoke做浓汤很好吃,味道浓过朝鲜蓟。朝鲜蓟我感觉质感超过滋味。

Knowing
Posts: 33911
Joined: 2003-11-22 20:37

Re: 菊芋

Post by Knowing » 2012-12-15 10:55

貌似最常见是做浓汤,在餐馆里常有。
我喜欢朝鲜蓟的质感,有点象笋。吃不到笋聊胜于无。
Nevertheless, she persisted.

silkworm
Posts: 4776
Joined: 2004-01-09 20:45

Re: 菊芋

Post by silkworm » 2012-12-16 14:02

哎,我也是喜欢artichoke有点象笋。

我小时候,北京住平房的人家,经常院子外面墙根儿下,种向日葵和菊芋---我们管它叫鬼子姜,根挖出来洗干净,泡在酱油汤里,腌好了切片当咸菜吃。

Knowing
Posts: 33911
Joined: 2003-11-22 20:37

Re: 菊芋

Post by Knowing » 2012-12-16 14:19

削皮腌还是带皮腌?我还剩两个,打算试试。正好缺过粥的咸菜吃。
Nevertheless, she persisted.

silkworm
Posts: 4776
Joined: 2004-01-09 20:45

Re: 菊芋

Post by silkworm » 2012-12-16 14:25

带皮。
我刚才在网上搜了一下,有的版本说要晒干了再腌,我印象中是直接扔在酱油汤里泡,但具体泡多久,我就记不清了。

笑嘻嘻
Posts: 22532
Joined: 2003-11-22 18:00

Re: 菊芋

Post by 笑嘻嘻 » 2012-12-16 14:53

蚕这一说我才明白菊芋是洋姜!!!我小时候最喜欢吃洋姜泡的酸菜!以至于头几年出国回家前都要点名要我妈提前泡好。
我跟蚕又能就童年对上暗号了。
云浆未饮结成冰

CAVA
Posts: 8135
Joined: 2003-12-06 16:55

Re: 菊芋

Post by CAVA » 2012-12-16 15:27

洋姜另外有个名字叫地姜,酱菜里常见。但之前我没把它和Jerusalem artichoke联系起来过,还是蚕厉害。

silkworm
Posts: 4776
Joined: 2004-01-09 20:45

Re: 菊芋

Post by silkworm » 2012-12-16 16:22

笑嘻嘻,北京还有洋姜卖啊?我压根不知道。我只在小时候吃过家里种的,也没有特殊怎么喜欢,后来再没吃过。只是对鬼子姜这个名字印象深刻。
Cava,好久不见,你好啊!我在写我大妈那篇童年回忆的时候,才知道鬼子姜还叫洋姜、菊芋,这次知道了更多名字。

笑嘻嘻
Posts: 22532
Joined: 2003-11-22 18:00

Re: 菊芋

Post by 笑嘻嘻 » 2012-12-16 16:41

有的卖有的卖,就是不老有。洋姜做酸泡菜最好吃了,因为水分特别多,又脆。但是泡的难度也高些。
云浆未饮结成冰

Knowing
Posts: 33911
Joined: 2003-11-22 20:37

Re: 菊芋

Post by Knowing » 2012-12-18 12:31

yeah!!! 刷干净用酱油泡了一两天,鲜脆带甜,味道象小时候常吃的螺丝菜,北京的什锦酱菜里好像也有这种块,我一直以为是甜萝卜泡的。
Nevertheless, she persisted.

silkworm
Posts: 4776
Joined: 2004-01-09 20:45

Re: 菊芋

Post by silkworm » 2012-12-18 15:52

我的馋虫被勾起来了……酱油泡的、酸泡菜味儿的,都好想吃啊。

笑嘻嘻
Posts: 22532
Joined: 2003-11-22 18:00

Re: 菊芋

Post by 笑嘻嘻 » 2012-12-18 16:32

我也是!
云浆未饮结成冰

silkworm
Posts: 4776
Joined: 2004-01-09 20:45

Re: 菊芋

Post by silkworm » 2012-12-18 17:38

小K说的八宝酱菜里的螺丝菜,北京话叫“甘露”,露字发轻声,念起来略象“干了”。
酱菜还有一种原料是苤蓝,念出来是“撇裂”这个音。我小时候家里泡成四川泡菜那么吃,脆脆的,我还挺喜欢的。素炒有一股子(十字花科的)萝卜味,火候一过,面糊糊的,不好吃。去年有个农场上住的(老美)朋友给我们一袋子菜,里面有几个绿球叫kohlrabi,我一看,敢情就是苤蓝。

hh
Posts: 67
Joined: 2006-09-14 23:30

Re: 菊芋

Post by hh » 2012-12-19 4:12

口水嘀嗒地说这个我们那儿叫葵花芋,做酱菜特别好吃,我喜欢更甚于螺丝菜和乳黄瓜。
特别好长,扔地里不管就能结很多。
不是所有歌声都掠过耳旁,而不留在心上

Knowing
Posts: 33911
Joined: 2003-11-22 20:37

Re: 菊芋

Post by Knowing » 2012-12-19 13:48

苤蓝很容易买到哇。
英国根茎类蔬菜种类很多,MMD叶子菜来回来去菠菜和生菜。我想吃苋菜什么的,连中国城都没有。
Nevertheless, she persisted.

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