12 Nov 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)
- 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.
- 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.
- Add the cream and cook, uncovered, for another 15-20 minutes until golden brown on top.