Sport5 mins ago
Jerusalem Artichoke
6 Answers
I recently tried Jerusalem Artichokes. I boiled and mashed them with potatoes and put it as a topping for fish pie.
Can anyone recommend some other way to cook and eat them please.
Thank you
Can anyone recommend some other way to cook and eat them please.
Thank you
Answers
1 to 6 of 6
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This is the soup recipe I use. Thick, smooth and rich... well tried and tested. It is particularly good if you want an intense flavour from the artichokes... and the truffle oil really sends this into another dimension btw.
675g/1�lb Jerusalem artichokes
Decent sized knob of butter
1 finely chopped onion
1 potato, peeled and diced
750ml/1� pints vegetable stock
100ml/3�fl oz double cream
White truffle oil
Salt and white pepper
Put the unpeeled artichokes in a pan of salted water and bring to the boil. Simmer for eight minutes and drain.
Melt the butter in a large saucepan and add the onion and potato. Cover and sweat until soft but not coloured.
Peel and mash the artichokes, then stir them into the onion and potato mixture. Add the stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
Pur�e the soup in a blender then pour through a sieve into a clean pan (really is worth spending the time doing this properly)
Stir in the cream and reheat the soup gently, without letting it boil.
Taste and adjust the seasoning... shouldn't need much
Ladle the soup into warm bowls - but beware of size of bowls... Jerusalem artichokes can have a worse effect than beans with some folks!!!
Drizzle the truffle oil over the surface in a wee swirl and then wolf it down.
675g/1�lb Jerusalem artichokes
Decent sized knob of butter
1 finely chopped onion
1 potato, peeled and diced
750ml/1� pints vegetable stock
100ml/3�fl oz double cream
White truffle oil
Salt and white pepper
Put the unpeeled artichokes in a pan of salted water and bring to the boil. Simmer for eight minutes and drain.
Melt the butter in a large saucepan and add the onion and potato. Cover and sweat until soft but not coloured.
Peel and mash the artichokes, then stir them into the onion and potato mixture. Add the stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
Pur�e the soup in a blender then pour through a sieve into a clean pan (really is worth spending the time doing this properly)
Stir in the cream and reheat the soup gently, without letting it boil.
Taste and adjust the seasoning... shouldn't need much
Ladle the soup into warm bowls - but beware of size of bowls... Jerusalem artichokes can have a worse effect than beans with some folks!!!
Drizzle the truffle oil over the surface in a wee swirl and then wolf it down.
1 to 6 of 6
