We’ve partnered with local chef Jack Greenall from Smoke and Thyme to bring you this recipe which makes use of one of our favourite ugly-looking but beautiful-tasting veg the Jerusalem artichoke. Serves 4- 6.
What you need
1 medium sized onion
2 cloves of garlic
1 medium sized leek – white and pale green parts only
600g Jerusalem artichokes
Butter or oil for frying
Bouquet garni (a couple of sprigs of thyme/rosemary wrapped up in a bay leaf and tied with string)
1 litre vegetable or chicken stock
Cream (about 50ml or to taste)
Salt and pepper
A thumb sized piece of horseradish (optional but highly recommended)
Paprika or cayenne pepper powder to garnish.
What to do
Finely dice the onion and garlic and fry in a little oil or butter over a medium-low heat. After about 10 minutes, add the leeks, stir well, and continue to cook until tender.
Meanwhile, peel the Jerusalem artichokes and slice using a mandolin or the slicing blade of a food processor. In a large casserole dish or saucepan with a tight fitting lid heat a little oil or butter and toss in the sliced artichokes and the bouquet garni. Fry over a medium heat with the lid on, tossing every minute or two, for about 10-12 minutes. (The aim here is to add colour, and thereby flavour, to the Jerusalem artichokes while softening them).
Once the artichokes have softened, remove the bouquet garni and add the onions and leeks to the casserole dish with the artichokes in. Pour in just enough stock to cover, and simmer over a low heat for about 20 minutes or until everything is tender enough to be crushed with a fork. Allow to cool a little and transfer to a blender or food processor. Blend until smooth, adding extra stock as needed to achieve preferred consistency. Finish by seasoning with salt and pepper, and adding butter, cream and a little grated horseradish. Heat through to serve immediately, or keep in the fridge in an airtight container for up to 5 days.