Another desert using vegetables. But Jerusalem artichokes? Yes! This is a retro-engineered recipe after a dish we had at the beautiful restaurant BIEN in Bergen, Norway.
Category Archives: jerusalem artichoke
jerusalem artichoke and rocket soup
The rocket enhances the artichokes’ earthy flavour, then the yoghurt lightens things up.
400 g jerusalem artichokes, scrubbed clean and roughly diced
45 g rocket, roughly chopped plus extra to garnish
1 l chicken stock
10 garlic cloves, crushed
6 spring onions, minced
1 egg
350 g Greek yoghurt
Put first 4 ingredients in a pot and simmer for 1/2 hour, blend smooth, remove from heat.
Whisk egg into yoghurt. Slowly add about half the hot soup to the yoghurt, ladle by ladle, to bring the yoghurt temperature up without splitting it. Pour yoghurt back into the soup pot, bring very gently to a simmer for a minute or two. Add spring onions, season, and garnish.
Source: Ottolenghi
grilled jerusalem artichokes, red onion, olives (serves 4)
6 jerusalem artichokes, washed
3 red onions, peeled and quartered
extra virgin olive oil
splash of balsamic vinegar
2 bunches of watercress, trimmed
handful of small tangy green olives
handful of parsley, chopped
vinaigrette
Boil artichokes in salted water for 20 mins until giving, cook, slice lengthwise about 8mm thick and allow to cool. Toss onions in oil and vinegar and roast in a medium oven until soft and sweet. Mix watercress, olives, parsley together.
Grill articholes on a ridged cast-ron pan til nutty and seared, about 3 mins each side.
Put all ingredients together, toss with vinaigrette.
Other robust flavoured greens (rocket, baby spinach, curly endive) can be used.
Source: St Johns Cookbook
meltingpot 