IN SEASON: JERUSALEM ARTICHOKE
Photos: Jan-Peter Westermann
Recipe: Julia Luck
Text: Regine Smith Thyme
My first ever rendezvous with Jerusalem artichoke occurred many years ago and remains forever in my memory. A casserole made with the small, wrinkled, ginger-looking root vegetable (it’s in season between October and March) and a variety of other winter veggies could have comfortably provided us with four meals (there were only two of us). But everything smelled so flavourful and aromatic, and it tasted so delicious that we couldn’t/didn’t want to stop ourselves. Not a chance. We devoured every last crumb. We loved every bite of it. Later, we went to the theatre. First row. It felt like half an eternity until the break…
A little info: Jerusalem artichoke is a vitamin and mineral rich root vegetable. It has a nutty, mild flavour – like an artichoke – and is slightly sweet. You can enjoy it raw and unpeeled, or like a potato – baked, steamed, boiled, deep-fried, or in a gratin. Jerusalem artichoke is low in carbs – different to potatoes, it doesn’t have any starch, instead it boasts inulin, a special type of fibre. Perfect for diabetics or your average low-carb fan – a perfect food, as long as you’re not as unbelievably greedy as we were. You might end up with a breezy surprise later on…
JERUSALEM ARTICHOKES WITH CHIPS
Directions:
Peel the Jerusalem artichokes. Finely slice 2-3 larger specimens using a potato slicer and dab dry with kitchen towel.
Dice the remaining Jerusalem artichokes. Peel and dice the onion. Melt butter in a pot at medium heat. Place the diced vegetables into the pot and occasionally toss until they are cooked golden. Douse with wine and vegetable stock, add the bay leaf and allow to simmer at medium heat for 15 minutes until soft. Then, pour in the cream and finely puree the soup. Season with salt, pepper, nutmeg and lemon juice.
Heat vegetable oil in a small, tall pot and deep-fry the Jerusalem artichoke slices portion by portion. Remove the chips with a skimming ladle and allow to dry on some kitchen towel. Season with sea salt and chili flakes.
Fill soup in bowls, polish it off with some crème fraiche, and serve it with the chips.
Ingredients: (works as an entrée for 4 people or as a main for 2):
500 g Jerusalem artichokes
1 onion
1 tbsp butter
250 ml white wine
200 ml vegetable stock
250 ml cream
salt, pepper
nutmeg
lemon juice
300 ml vegetable oil (to deep-fry in)
1 tsp sea salt
chili flakes
2 tbsp herby crème fraiche
