Jerusalem artichokes are one of my favourite vegetables and when we had an allotment, were eagerly anticipated! However, now we have a weekly Goodery order, it’s all enjoyment and less hard work!
The easiest way to use Jerusalem artichokes is to make delicious soup, however you can also roast them like potatoes, mash them like potatoes and make crisps with them …. like potatoes!
I haven’t added a photo of the soup because – well, photos of soup are pretty boring, but I have added one of the ‘pesto’ because it’s a great colour.
Here’s an easy recipe for Jerusalem artichoke soup for six generous servings.
INGREDIENTS
400g Jerusalem artichokes – peeled
200g potatoes – peeled
1 leek
1 carrot
1 clove garlic
750ml water
1 tbsp Energita flakes (optional)
salt to taste
250ml oat milk
METHOD
Wash and peel all the vegetables. Artichokes are a bit nobbly so be sure to get rid of all the grit. Either chop all the vegetables into big chunks and put into an Instant Pot or pressure cooker with seasoning and water and cook for 20 minutes. Or, add some oil to a large saucepan, sauté the chopped onion, add chopped garlic and the remainder of the vegetables – then add water. Bring to the boil and simmer away for 20 minutes until the vegetables are soft. Then – whether pressure cooked or cooked in a saucepan – use a stick blender or blender attachment to puree the soup. Return it all to the saucepan and taste. You may need to add more salt, then add the Energita flakes (an excellent source of Vitamin B for vegetarians and vegans), pepper to taste, and finally the oat milk (or dairy if you prefer). Stir till everything is combined.
I served mine today with delicious home-made sourdough bread.
As an extra I also made a ‘pesto’ to dollop on top.
Add a handful of cashew nuts to a Nutribullet and pour in 100ml hot water. Blend. Add 1 heaped tsp Dijon mustard, one chopped clove of garlic, a small handful of parsley, dill and basil, a good squeeze of fresh lemon juice, about 100ml olive oil and then blend again. I often use different herbs in this base (oil, lemon juice, Dijon, herbs plus home made nut milk) as an extra flavour in soups – or, with a little more liquid and half an avocado blended in, as a salad dressing.
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