Holy Jerusalem Artichoke

Holy Jerusalem Artichoke recipe

Holy Jerusalem Artichoke recipe

 The Jerusalem artichoke is in season from November to mid February. It has a pinkish hue, and looks like a large piece of ginger. Ironically, it isn’t a member of the artichoke family and has absolutely nothing to do with Jerusalem. It’s actually a kind of sunflower, can you believe it? You can use it raw in salads, or cook it like a Spud.

This is an easy vegetarian recipe that makes a a fantastic main course.

Ingredients for Holy Jerusalem Artichoke

250g Jerusalem artichokes, remember to scrub it well.

250g parsnips, peeled and sliced

1 tbsp butter, plus extra for greasing

2 garlic cloves, roughly chopped

3-4-stalks fresh thyme

1 tbsp wholegrain mustard (or vegetarian Gruyère or Parmesan)

Optional 75ml white wine (for you non purist Yogi types)

100ml double cream (see above)

  1. For best results, you can blanch the artichokes in simmering rock salted water for about 15 minutes, until tender but still holding their shape. (Remember only use a pinch of rock salt). Let the cool a bit, peel and slice to the same thickness as the parsnips. Now blanch the parsnip slices in the same way as the artichokes for about 8-10 minutes. Drain parsnips and in a large, greased ovenproof disarrange with the artichokes.
  2. Preheat oven to 180°gas 6. Heat the butter slowly in a small pan and fry the garlic until soft. Stir in the thyme, mustard or cheese (and wine). Season and bring to a simmer. Pour the mixture over the vegetables, and shake the dish to make sure everything is mixed. Cover with foil and bake for 15 minutes.
  3. Add the cream and cook, uncovered, for another 15-20 minutes until golden brown on top.
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