Second year of sunchokes in this bed. Never harvested in year one, just pla ted the tubers here because I needed a spot. Now they are out of control. Big harvest this fall...but how to cook? Last time I grew and ate sunchokes they lived up to their nickname of "fartichokes". They were pan fried and delicious but I paid the price. Anyone have any experience dealing with the inulin? I have read looooooong slow cooking and fermenting are options.

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