We have a surplus of Jerusalem artichokes and would be happy for families to come and collect some (BYO bag please)
Here are some recipes for inspiration…
Jamie Oliver’s sauteed artichokes with garlic and bay leaves
- 600 g Jerusalem artichokes
- olive oil
- a few bay leaves
- 2 cloves garlic
- 1 splash white wine vinegar
- Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
- To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.
JERSUSALEM ARTICHOKE SOUP from
Stephanie Alexander (The Cook’s Companion)
- 60 gm butter
- 500 gm Jerusalem artichokes, scrubbed and cut into even chunks
- 1 onion, sliced
- 1 clove garlic, lightly crushed
- 1 stick celery, finely sliced
- 1 potato or sweet potato, diced
- 1 litre chicken stock
- salt and pepper
- freshly snipped chives
- freshly grated nutmeg
- thick cream (optional)
- Melt butter in a heavy based saucepan and sweat vegetables for 5 minutes, stirring once or twice.
- Add liquid and simmer until artichoke is tender.
- Puree then pass through a strainer into a clean saucepan.
- Adjust seasoning and reheat.
- Serve scattered with chives and nutmeg.
- If wanted, add a little cream to soup before serving
Jerusalem Artichoke Soup Recipe #2
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- 2 celery stalks, chopped
- 2 large garlic cloves, chopped
- 750g jerusalem artichokes, peeled and cut into chunks
- 1 litre chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
- Salt and black pepper to taste
- Sauté the onions, celery, then garlic: Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.
- Add jerusalem artichokes and stock: Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.
- Purée the soup: Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.
- Sprinkle with freshly grated black pepper to serve.