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Parsnip & Jerusalem Artichoke Soup with Onion Compote

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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Ingredients

For the onion compote
splash of olive oil
25g/1oz butter
1 tsp brown sugar
4-5 onions, thinly sliced
splash of balsamic vinegar
For the soup
1 tbsp olive oil
15g/½oz butter
1 onion, roughly chopped
2 tsp thyme leaves
2 cloves garlic, roughly chopped
675g/1lb 8oz Jerusalem artichoke, peeled, sliced and kept in acidulated water
675g/1lb 8oz parsnip, peeled and sliced
2 tbsp runny honey
850ml/1½ pints chicken stock (vegetarians can substitute vegetable stock)
salt and freshly ground black pepper
220ml/8fl oz double cream
To garnish
50g/2oz crème fraîche
sprigs of fresh chervil

Cooking Instructions

  1. First make the the onion compote. Gently heat the oil, butter and sugar in a large frying pan. Add the onion and cook with the balsamic until reduced and golden.
  2. For the soup, heat the oil and butter in a large saucepan or stockpot until melted.
  3. Add the onion, thyme, garlic, artichoke, parsnip and honey and cook until lightly browned, stirring occasionally.
  4. Pour in the stock and bring to the boil. Cook for 10 minutes or until the vegetables are just cooked through.
  5. Remove the pan from the heat. Season with salt and freshly ground black pepper and stir in the cream.
  6. Once cooled slightly, carefully ladle the soup into a liquidiser (you may need to do this in two batches) and blend until smooth.
  7. Place a spoonful of the onion compote into the centre of each soup plate. Pour the soup around the onion, then garnish with a teaspoon of crème fraîche and a sprig of chervil.

Cream of Jerusalem Artichoke Soup

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 tbsp olive oil
onion, chopped
1 clove garlic, chopped
5 Jerusalem artichokes, peeled, chopped
50ml/2fl oz white wine
150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock)
50ml/2fl oz double cream
salt and freshly ground black pepper
fresh chives, to garnish

Method

  1. Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.
  2. Add the garlic to the saucepan, stir and cook for one minute.
  3. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.
  4. To serve, spoon into a bowl and garnish with fresh chives.

Seasonal Roasted Organic Vegetables

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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Ingredients

Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !

Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)

Cooking Instructions

Peel or wash a selection of seasonal organic vegetables and prepare as follows:

  1. Cut vegetables into large chunks (see Tip)
  2. Add several whole cloves of Garlic to the vegetables and place in a large mixing bowl.
  3. Lightly sprinkle with olive oil and mix together (using your nice clean hands) to ensure all the vegetables are coated.
  4. Place vegetables in a roasting dish and cook in the oven on a medium heat until golden.
  5. To avoid overcooking add Courgettes and Aubergine half way through cooking.

(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry) 

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