2 cup 35% cream
1 egg, lightly beaten
1 clove garlic, finely chopped
¼ tsp ground nutmeg
Jerusalem artichokes, peeled and as thinly sliced as possible (peeled weight should be about or 1 3/4 lb)
Salt and pepper
DIRECTIONS
1. With the rack in the middle position, preheat the oven to 200°C (400°F).
2. In a bowl, combine the cream, egg, garlic and nutmeg. Add the Jerusalem artichokes. Season with salt and pepper. Transfer to a 20-cm (8-inch) square Pyrex baking dish, smoothing it out evenly. Bake until tender, about 50 minutes.
Enjoy. |
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By (user no longer on site)
over a year ago
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Cream of Jerusalem Artichoke Soup
(My fav soup and usually cook for starter on Christmas Lunch)
50/50 artichokes and potatoes - about 1kg
500ml Vegetable or chicken stock
1Onion or 2/3 shallots
50g Butter
Salt and pepper
Milk
Cream
Bread croutons
Peel potatoes and cut in pieces. Peel artichokes very thinly or scrape under a running tap, slice into smaller pieces and put in water with a little lemon juice to keep from discolouring.
Peel and finely chop onions or shallots and gently cook in some butter until soft but not browned (otherwise soup will be muddy coloured). Drain potatoes and artichokes and add to onions and cook through a little but not brown. Add stock to pan using water and stock cubes or home made chicken or vegetable stock. Bring to the boil and then simmer with lid on for about 20 minutes until potatoes and artichokes are soft. Let cool slightly and then liquidise or use potato masher to make a soft purée.
Add about 500g milk or more if you prefer thinner constituency and warm through without boiling. Taste and add salt and pepper and a little grate of nutmeg if liked - may need quite a lot of pepper depending on stock used.
Put in bowls and add a little swirl of single cream. Add croutons on top (cubes of stale bread fried in butter) |
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By (user no longer on site)
over a year ago
|
"Cream of Jerusalem Artichoke Soup
(My fav soup and usually cook for starter on Christmas Lunch)
50/50 artichokes and potatoes - about 1kg
500ml Vegetable or chicken stock
1Onion or 2/3 shallots
50g Butter
Salt and pepper
Milk
Cream
Bread croutons
Peel potatoes and cut in pieces. Peel artichokes very thinly or scrape under a running tap, slice into smaller pieces and put in water with a little lemon juice to keep from discolouring.
Peel and finely chop onions or shallots and gently cook in some butter until soft but not browned (otherwise soup will be muddy coloured). Drain potatoes and artichokes and add to onions and cook through a little but not brown. Add stock to pan using water and stock cubes or home made chicken or vegetable stock. Bring to the boil and then simmer with lid on for about 20 minutes until potatoes and artichokes are soft. Let cool slightly and then liquidise or use potato masher to make a soft purée.
Add about 500g milk or more if you prefer thinner constituency and warm through without boiling. Taste and add salt and pepper and a little grate of nutmeg if liked - may need quite a lot of pepper depending on stock used.
Put in bowls and add a little swirl of single cream. Add croutons on top (cubes of stale bread fried in butter)"
Just a warning - we call this fartichoke soup  |
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By (user no longer on site)
over a year ago
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"They are full of a compound called inulin that isn't very digestible, hence the mad farting."
Yes it’s the same stuff they add to diet food now as it fills you up but not very high in calories. |
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By (user no longer on site) OP
over a year ago
|
"
2 cup 35% cream
1 egg, lightly beaten
1 clove garlic, finely chopped
¼ tsp ground nutmeg
Jerusalem artichokes, peeled and as thinly sliced as possible (peeled weight should be about or 1 3/4 lb)
Salt and pepper
DIRECTIONS
1. With the rack in the middle position, preheat the oven to 200°C (400°F).
2. In a bowl, combine the cream, egg, garlic and nutmeg. Add the Jerusalem artichokes. Season with salt and pepper. Transfer to a 20-cm (8-inch) square Pyrex baking dish, smoothing it out evenly. Bake until tender, about 50 minutes.
Enjoy. "
Came out perfect
...just don't light any matches... |
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By (user no longer on site) OP
over a year ago
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"I think they are lovely roasted and have used them in a soup before now "
Roasting some as we speak..
Going to have a few with some steak with any leftover going into a soup  |
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