Recipes
Now is the time to start digging up the Jerusalem artichokes although they are best left in the ground until you want them. As fiddly as they are to clean (I find a nail brush ideal for this job) it is well worth the effort. Just boiled and tossed in garlic butter or part boiled and roasted – yummy!
400g Jerusalem artichokes
1tbsp Dijon mustard with seeds 2tbsp olive oil 1tbsp white wine vinegar Clean artichokes thoroughly (if fresh leave skins on) and cut into bite sized pieces. Boil for 10mins or until soft. Drain and coat well with dressing made by combining all other ingredients. Serve warm or cold, decorated with snipped chives. |
Jerusalem artichoke salad.
340g scrubbed artichokes 1 salad onion 2 apples or ripe but firm pears 2 oranges 1 pomegranate 50g walnut pieces (optional) For the dressing 5 tbsp apple cider vinegar 2 tbsp honey 2 tbsp olive oil 2tbsp lime juice Start by making the dressing.Put all the ingredients into a small jar and shake well, then pour into large bowl. Using a mandoline, shave the jerusalem artichokes directly into the dressing.Add cored and thinly sliced apples. Peel and segment oranges, breaking up the larger pieces and add to the bowl. Toss well then transfer to a salad platter. Scatter with pomegranate arils (flesh covered seeds) and walnut pieces. Sprinkle with freshly ground pepper. |
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Courgette!
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