Jerusalem artichokes are one of my favourite vegetables at this time of year, they have a great texture and taste. During my research into prebiotic foods recently, I discovered that Jerusalem artichokes are a very good prebiotic. They are delicious roasted and mashed, but they make the most wonderful soup. I am huge soup fan and I’m always on the look out for new recipes, and I found a beautiful one at Cook Sister.com, but more about that later! First, a little more about Jerusalem artichokes.
The misnamed Jerusalem artichoke has no real link with Jerusalem, and isn’t related to other artichokes. It looks a bit like a knobbly pink-skinned ginger root and has a sweet, nutty flavour, reminiscent of water chestnuts.
Jerusalem artichokes are native to North America. The French explorer Samuel de Champlain brought them to Europe after coming across them at Cape Cod in 1605. He described them as tasting like artichokes, and is likely to be responsible for this part of their name. The Jerusalem part is thought to be derived from girasole, the Italian for sunflower to which they are related. Another theory suggests the name is a corruption of Terneuzen, the Dutch city from where the root was introduced to England in 1616.
Jerusalem artichokes are very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These health benefits come at a price; the food can have a potent wind-producing effect.Jerusalem artichokes also contain vitamin C, phosphorus and potassium and are a very good source of iron.
Roots should be free from soft spots, wrinkles or sprouting. Knobbles and uneveness are unavoidable (and not indicative of quality), but smoother, rounder artichokes are easier to prepare.Jerusalem artichokes will keep for a couple of weeks in the fridge.
Like potatoes, Jerusalem artichoke can be served with or without the skin - scrub clean and leave it on for maximum nutritional benefit.Cook as you would potatoes - roast, sauté, bake, boil or steam. If peeling or cutting, drop pieces into water with a squeeze of lemon juice to prevent discolouration. Unlike potatoes, Jerusalem artichoke can also be used raw (e.g. in salads) or lightly stir-fried.
CREAM OF JERUSALEM ARTICHOKE SOUP (for 4 as a man or 6 as a starter)
1 lb (about 500g) Jerusalem artichokes
2 medium or 1 large onion, minced
1 small clove garlic, crushed
1/4 cup of butter (I used half butter, half olive oil]
2 potatoes
1Tbsp brandy
1Tbsp all-purpose flour
3 cups chicken broth
3/4 cup heavy whipping cream [I probably used about half of this]
Salt and pepper to taste
chopped parsley and crispy bacon bits to garnish
Peel (if you like) the Jerusalem artichokes and chop roughly. Peel and dice the potatoes, mince the onions and crush the garlic. Heat the butter in a large saucepan over medium heat until frothing, then add the onions, garlic, potatoes and artichokes. Cook covered on low heat for about 10 minutes. Uncover and cook for a further 10 minutes.
Stir in the brandy and flour and cook for about a minute. Gradually stir in two cups of stock, stirring continuously until the soup boils. Simmer until all the ‘chokes and potatoes are soft enough to mash (probably about 10 minutes).
Transfer to a food processor (or whip out your trusty Braun wand mixer!) and puree until smooth. Add the last cup of stock if needed (I certainly needed it - the consistency was really thick!)
Return to pan, add cream and season well. Reheat, spoon into bowls and garnish with a blob of thick cream, a handful of chopped parsley and a few crispy bacon bits. Serve with crusty bread to mop up the last delicious drop.
Photo & Recipe from Cook sister!
It really, really is that delicious!
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