Tuesday, January 27, 2015

Till we have built Jerusalem....

Jerusalem artichoke is not really an artichoke at all.  Instead, the tuber is a species of sunflowers, commonly found growing in North America.  

Other names for Jerusalem artichoke include; sunchoke, sunroot, earth apple, or topinambour.  

Thank you Peter Tickle for growing some in the United Kingdom.  I paired the whole package of Kentish grown tubers with some parsnips for soup.  The soup is garnished with roasted Jerusalem artichoke chips. Peel and slice on a diagonal, place in a lined tray and brush with EVOO.  Roast at a high temp., watching carefully, until lightly browned and crisp.  This should take about 15 minutes, depending on thickness of the cut.

                                                   Parsnip and Jerusalem Artichoke Soup

Steam 4 parsnips with 8 Jerusalem artichokes, until fork tender.  Add a cup of single cream and blitz with a hand blender, until smooth.  Thin to the desirable thickness with vegetable stock.  Dot with butter and season.  Top with roasted chips and serve.


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