May 22, 2009

More about Jeruselm Artichokes

WOW! I looked these up on Dave's Garden and this is just about the perfect plant except for the invasive part. Here is the link so you can read it yourself. Dave's Garden
I found a couple of recipies and here they are: from Darius Van d'Rhys


Cooked this way, Jerusalem artichokes taste like a cross between turnips and potatoes.

* 4 cloves garlic, smashed, then chopped
* 2 1/2 tablespoons extra virgin olive oil
* 1 1/2 pounds Jerusalem artichokes
* Kosher salt and freshly ground black pepper to taste
* 1 tablespoon chopped parsley

1. Preheat oven to 500 degrees. Put garlic and oil in microwave-safe dish. Cover with a paper towel and cook at half power for 2 minutes (3 if a low-wattage oven). Set aside.
2. Peel Jerusalem artichokes and cut into the size of golf balls. Put in a shallow roasting pan large enough to hold all in one layer comfortably. Strain out garlic from oil over the chokes. Add salt and pepper and toss.
3. Cook about 20 minutes (tossing once or twice) or until tender.

CREAM OF JERUSALEM ARTICHOKE SOUP (for 4 as a man or 6 as a starter)

1 lb (about 500g) Jerusalem artichokes

2 medium or 1 large onion, minced

1 small clove garlic, crushed

1/4 cup of butter (I used half butter, half olive oil]

2 potatoes

1Tbsp brandy

1Tbsp all-purpose flour

3 cups chicken broth

3/4 cup heavy whipping cream [I probably used about half of this]

Salt and pepper to taste

chopped parsley and crispy bacon bits to garnish

Peel (if you like) the Jerusalem artichokes and chop roughly. Peel and dice the potatoes, mince the onions and crush the garlic. Heat the butter in a large saucepan over medium heat until frothing, then add the onions, garlic, potatoes and artichokes. Cook covered on low heat for about 10 minutes. Uncover and cook for a further 10 minutes.

Stir in the brandy anf dlour and cook for about a minute. Gradually stir in two cups of stock, stirring continuously until the soup boils. Simmer until all the 'chokes and potatoes are soft enough to mash (probably about 10 minutes).

Transfer to a food processor (or whip out your trusty Braun wand mixer!) and puree until smooth. Add the last cup of stock if needed (I certainly needed it - the consistency was really thick!)

Return to pan, add cream and season well. Reheat, spoon into bowls and garnish with a blob of thick cream, a handful of chopped parsley and a few crispy bacon bits. Serve with crusty bread to mop up the last delicious drop.

Came from this site:

Email me your recipies and we will start a recipe column;

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