Jerusalem Artichoke Soup 25 g (1 oz) butter, 1 onion, finely
chopped, 1 clove garlic, crushed
500 g (1 lb) Jerusalem artichokes, scrubbed and sliced
400 ml (3/4 pt) semi-skimmed milk
1 vegetable stock cube made with 400ml (3/4 pt) boiling water
25g (1 oz) cornflour
Salt and freshly ground black pepper
2 dessert spoonfuls fresh parsley, finely chopped
2 dessert spoonfuls single cream
Melt the butter in a large heavy based saucepan and cook the onion with a pinch
of salt until softened but not coloured. Add the garlic and artichokes and fry
for a further few minutes. Then add the vegetable stock and milk, cover the
saucepan and simmer gently for 25 minutes or until the Jerusalem artichoke
pieces are tender. Process in a liquidiser or food processor until smooth then
return to the rinsed pan.
In a small dish, blend the cornflour with 2 x 15ml spoons water and stir in a
few spoonfuls of soup, return this mixture to the saucepan and bring to the
boil whilst stirring continuously. Remove from heat, season to taste, stir in
the parsley & garnish with cream.
Jerusalem Artichoke and
Carrot Salad Great with sandwiches or potatoes. 4
servings :
400 carrots, well scrubbed and trimmed
400 g Jerusalem artichokes, well scrubbed
2 tablesps chopped fresh dill or tarragon
2 tbsps olive oil or walnut oil
3 tbsps fresh lemon juice
2 tbsps capers, rinsed
Salt & pepper to taste
Whisk together the herbs, oil, lemon juice and capers; season to taste with
salt and pepper. Set aside. Grate, shred or julienne the carrots and place in a
large bowl. Thinly slice or julienne the Jerusalem artichokes (or cut into thin
matchsticks); add to the carrots, and immediately add the vinaigrette and toss
together. Cover and let it sit at room temperature for 30 minutes, before
tossing again and serving.
Sauted Jerusalem
Artichokes
Wash & peel 500g artichokes, prepare
& slice 2 leeks.
Saute in a little olive oil for 12 mins, or until soft ,stirring at first and
then with the lid on the frying pan
Throw in a couple of handfuls of shelled and broken walnuts and continue
to saute for 3 mins. Check that the artichokes are cooked by prodding with a
fork to check they are soft all the way through.
Season with salt & pepper. Serve as a vegetable side dish, ideal with game
such as pheasant or duck
