dding to the recipe later.
Start the soup by sauteing the
stirring occasionally.
Add the Jerusalem artichokes, coating with the butter
Working with 1 artichoke at a time, peel and
Saute the mushrooms.
onions and garlic in one tsp oil for 4 minutes Add artichokes& carrot saute another minute Mix egg& flour in a bowl, add hot sauce Add artichoke mixture to the bowl, stir well In a clean skillet add 2 tsp oil, heat Drop tbsp of the mixture, level them a bit, cook one side then flip and brown the other side Only takes a couple of minutes on each side- they should be golden and the batter cooked through.
food processor. Mix the artichoke puree into the rice and
inutes before serving.
The Jerusalem Artichokes should be slightly crunchy
Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
After a few minutes add spices and herbs, the carrots, potatoes and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
Taste to check the seasoning, re-heat and serve.
iving Everyday Cookbook.
NOTE: Jerusalem artichokes are tubers and have
tock, stirring continuously, until the soup boils and thickens. Simmer for
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
Season to taste.
While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
Sprinkle some on top of each bowl of soup along with some croutons, if desired.
over with water. Scrub each artichoke thoroughly with a stiff vegetable
Preheat the oven to 400\u00b0F.
Place the artichokes and sweet potato into a baking pan and dot with 3 tbsp of the butter. Roast for 30 mins, until golden brown.
Melt the remaining 1 tbsp butter in a large saucepan on medium heat. Cook the onion, garlic and celery for 5 mins, until softened.
Add the chicken stock and roasted vegetables to the pan. Bring to a boil. Reduce the heat to low. Simmer for 15-20 mins.
Using an immersion blender, puree until smooth. Season. Stir in cream. Serve topped with chives.
ender.
Blend or process soup until smooth. Return to clean
Preheat oven to 350 degrees F (175 degrees C).
Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Preheat oven to 400\u00b0F. Combine all ingredients. Arrange artichoke slices in single layer on a wire rack set over a large baking tray. Roast for 20 mins, or until crisp.
Scrub or peel artichokes.
Slice each artichoke to 1/4 inch thick slices.
In a Wok or frying pan, heat olive oil and butter on medium-high heat.
Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.
Stir-fry for about 4 minutes, stirring often.
Do not overcook artichokes, they should be slightly crunchy.
Serve immediately.
Peel artichokes and chop coarsely.
Place artichokes, onions, bouillon cubes and water in a large pan.
Bring to boil; lower heat.
Cover and simmer for 1 1/2 hours.
Rub through a sieve or grind in a food mill.
Serve hot.
Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
Drain & place artichokes in a food processor with the butter & milk & process until smooth.
To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
Serve the brushetta with the artichoke hummus.