They go wonderfully for example in gratins recipe to come and soups like this cream of artichoke soup where it s paired with the wonderful buttery flavor of leek and the creamy texture of potato. Jerusalem artichokes have both a delicate and distinct pleasant flavor. 4 serve soup hot topped with crisp sage and jerusalem artichokes. Place jerusalem artichokes in a saucepan cover with salted water and bring to the boil over high heat reduce heat to medium and simmer for 10 15 minutes or until just tender when pierced with a skewer. Add jerusalem artichokes to pan cook turning occasionally until golden and tender 4 5 minutes remove with a slotted spoon drain on absorbent paper season to taste.

Roasting them ups the flavour ante a notch or two even more so when they re roasted in duck fat until darkly golden see recipe. Squeeze juice from 1 lemon half into a large bowl of water then drop same half into water. Using a mandolin thinly slice jerusalem artichokes and repeat process leaving a 1cm border when arranging slices on top of potato then repeat with kipfler potatoes. That s why when it comes to jerusalem artichoke recipes soup is a winner. They also go great with a variety of herbs and spices.

Meanwhile for jerusalem artichoke purée heat butter in a large frying pan over medium high heat until foaming add artichokes shallot and thyme and sauté until artichokes are golden and almost tender 6 8 minutes. Although they can be boiled steaming is a better method preventing them from becoming waterlogged. With a dash of cream added you have a classy soup fit for a fine dining restaurant. When pureed jerusalem artichokes take on a smooth velvety cream texture which makes them ideal in soup recipes. Cut off stem of 1 artichoke then trim 1 4 inch from end of stem.

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Jerusalem artichoke soup i make a lot of soup in the winter. Preheat oven to 180c. Working from home it s great to have a selection of home made soups in the freezer to easily pull out and warm through for lunch. Chop parsnip and artichoke into rough 5cm dice place on an oven tray lined with baking paper drizzle with half the oil add thyme season to taste and roast until golden and tender 35 45 minutes. Jerusalem artichoke soup i make a lot of soup in the winter.

Chop parsnip and artichoke into rough 5cm dice place on an oven tray lined with baking paper drizzle with half the oil add thyme season to taste and roast until golden and tender 35 45 minutes. Meanwhile for jerusalem artichoke purée heat butter in a large frying pan over medium high heat until foaming add artichokes shallot and thyme and sauté until artichokes are golden and almost tender 6 8 minutes. Roasting them ups the flavour ante a notch or two even more so when they re roasted in duck fat until darkly golden see recipe. They go wonderfully for example in gratins recipe to come and soups like this cream of artichoke soup where it s paired with the wonderful buttery flavor of leek and the creamy texture of potato.