Jerusalem Artichoke


Jerusalem Artichokes are lovely roasted. They are easy to peel, but as they discolour quickly put them straight into cold water. They can be roasted like potatoes or sauteed.


Carrot and artichoke soup.

Carrots                    400g
Jerusalem artichokes 700g
Medium onion Chopped
Celery 3 sticks chopped
Butter    75g
Light stock 1.5 lts
salt and freshly milled black pepper


Start by peeling and de-knobbling the artichokes and, as you peel them slice them into a bowl of cold water.

Scrape and slice the carrots, then in a cooking pot melt the butter, soften the onion and celery in it for
5 minutes, then stir in the carrots and artichokes. Add some salt and keeping the heat low, put on the lid and let the vegetables sweat for 10 minutes. Then pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.

Now either liquidise the soup or pass it through a sieve. Taste to check the seasoning, reheat and serve.