Craving some culinary inspiration for your leftover Jerusalem Artichokes? Here's a couple of mouthwatering ways to enjoy this naturally nutty tuber, courtesy of our guest ODDBOX chef Camille @callherchef!
How to prepare:
Rinse and scrub them clean under cold water. If you do peel them, drop them into acidulated water (cold water with a squeeze of lemon juice or a dash of white wine vinegar) until you are ready to use them because the flesh discolours quickly if exposed to air. Because of their shape, it’s easier to peel artichokes when cooked.
2 recipe ideas to try today! 👩🍳
1) SOUP
Spread the Jerusalem artichokes on an oven tray, and drizzle with olive oil. Season
with salt and pepper, and roast at 180C for 30 minutes, or until they are golden brown and tender. In the meantime, pan fry chopped onion, garlic and thyme (or any herb of your choice such as rosemary and sage). Cook for 10 minutes, until soft. Cut the Jerusalem artichoke in half, lengthwise and spoon out the flesh. Tip the cooked artichokes into the pan with the onions. Give everything a good stir, add stock and simmer for 10 minutes. Add a little cream or milk and bring to the boil. Blend until smooth and serve with toasted hazelnuts and a drizzle of truffle oil.
2) RISOTTO
Scrub the artichokes (no need to peel), grate half and slice the other half. Roast the Jerusalem artichoke slices until crispy and tender. Heat a little olive oil in a saucepan and add chopped onion. Cook gently until tender. Add the risotto rice, and stir it around until it is completely coated. Add white wine and simmer until the wine is absorbed, then add stock in ladlefuls letting each one be absorbed before the next one is added. Keep adding stock until the rice is cooked half way through, then add the grated Jerusalem artichoke. Cook until both artichoke and rice are tender. Season well and stir in the roasted Jerusalem artichoke slices, lemon zest and parmesan.
What's your favourite way to enjoy Jerusalem Artichokes? 👇
#sustainableeating #jerusalemartichokes