Jerusalem Artichoke Recipe: Guess The Aftermath?
Have you ever eaten Jerusalem Artichoke? If not, can you guess the most unexpected consequence of this Jerusalem Artichoke Recipe?
But first and foremost, if you follow this Jerusalem Artichoke recipe, it will delight your palate. So do give it a try. It’s quick and easy and you won’t regret it.
In France, Jerusalem Artichokes are called “topinambour” and my granny still remembers them as war food. They used to be cattle feed, which people started to eat when times were hard. It is quite a long forgotten root which has been making in a resurgence in trendy eateries over the last few years. As trendy as it may be, given the side effects, please make sure that you do not eat this with your lover. Unless they’re your lover of many many years.
Because, you see, these will make you fart. A lot. They will give you gas like you’ve not known before. I hope you don’t find me crass or uncouth, I just thought I should warn you. Somebody has to.
Moving on swiftly to the heart of the matter, if you’ve never seen Jerusalem artichokes, here is what you’re looking for.
Before I go any further, please note that this is a vegan dish, much like this creamy jerusalem artichoke dip. The root is so silky when cooked that you would be forgiven if you thought this soup was full of cream of butter. In fact, it’s full of goodness and fibers. It really is the ultimate soup if you’re looking for comfort but are looking after your macros.
I’ve kept this Jerusalem Artichoke recipe simple and with a minimal list of ingredients as you want the main guys to shine.
- 10 Jerusalem artichokes
- 1 large onion or 2 medium sized onions.
- 1 table spoon of sumac
- Vegetable broth or stock
- Black pepper and good salt to sprinkle
- A few leaves of fresh thyme
- A drizzle of toasted sesame seed oil
- Peel and chop your onion roughly.
- Gently heat up some oil in a large pot and add your onions.
- Keep them going on low heat while you’re peeling the jerusalem artichokes.
- Bear in mind, that as the artichokes are quite delicate, you do not want your onions to brown as this would overpower the flavour of the tubular beauties. Keep them going gently until they’re translucid.
- Once your Jerusalem Artichokes are peeled and sliced, add them to the pot and throw the sumac in after them. Mix until the spices are coating everything and cover with the stock.
- Bring it to the boil.
- Once you’re on the boil, turn down the heat and cover your pot.
- Let it cook for 15 min.
- Blend very well until your texture is creamy and silky and shiny.
- Serve each bowl with only a small number of fresh thyme leaves and a drizzle of toasted sesame seed oil.
I had mine with some toasted Poilane bread and I regret nothing.