Jerusalem artichokes are brilliant in purees and soups. In this recipe they are roasted first, which gives a beautiful nutty flavour and also means you don’t have to peel them! Plus less wastage. You can just add some water at the end to lighten the soup or feel free to keep it quite thick and rich. This recipe would also work for chopped celeriac or cauliflower. The roasting gives a depth of flavour that particularly suits the colder months. Serve with buttered brown toast, though it would also work well as a hearty sauce for an autumnal meat or fish dish alongside some chicken legs, duck, or roast monkfish. You could also add some cooked barley or orzo (which only takes a few mins) to turn it into something even heartier. The flavour of Jerusalem artichokes is hard to describe if you haven’t had them before, but I find it very elegant: some bitterness, some sweetness, some nuttiness. Chefs love them but like salsify, their unbecoming appearance has meant they have never really transcended to mainstream popularity in the domestic kitchen. Hopefully this recipe will convince you to give them a try!
600g Jerusalem artichokes, washed clean
2 tbsp Virgin rapeseed oil
½ Onion, peeled and finely sliced
1 tbsp Salted butter
150g Whipping cream
1 tbsp Thyme, chopped
1 tbsp Chardonnay vinegar
Squeeze Lemon juice
- Toss the artichokes in the oil and salt, then roast in the oven at 180C for 30 mins until golden all over and tender.
- Sweat the onion in the butter for 10 mins, with a lid on until softened but no colour, then add the milk and cream, and season lightly.
- Bring to the boil then add the roast artichokes and simmer very gently for 10 mins. Remove from the heat and add the thyme.
- Blend until perfectly smooth, adding the chardonnay vinegar and lemon juice, then serve in warm bowls.