Jerusalem artichoke

Thursday, February 21, 2008
Jerusalem artichokes, despite their name actually have no links with the infamous city. They are infact the tubers of a sunflower. But the most important thing you need to know about them is that they have a seriously amazing taste.

Here they sit in water having just been peeled, as they can dry out otherwise.

Cooked in a glaze of butter, sugar and water till the liquid evaporates and you are left with a syruppy glaze, then turned out on to a tray and chilled.

They are then finished in the oven and mixed with french beans. Here the combination awaits a slice of saddle of lamb on top.

Jerusalem artichokes also make the most amazing soup, or can be roasted like parsnips.

Related posts:

Seared scallops with jerusalem artichoke puree and champagne sauce

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