A real unusual customer here. This vegetable isn't anything to do with Jerusalem or an artichoke for that matter. I like their other name of 'sunchoke' better which perhaps belies some of their other traits of growing tall and having pleasing yellow flowers.If you are a gardener you are probably familiar with this vegetable and indeed have tried these odd tubers.... and in doing so you have come across the unpleasant aspect of them. I remember listening to an episode of gardeners question time on Radio 4 with the late John Cushnie who suggested that a listener should grow jerusalme artichokes to grow as a fast growing hedge; 'when they grow they let wind in and when you eat them you let wind out'. Enough said.
Well apart from their wind producing properties sunchokes are great to cook with.... they are knobbly (so a little difficult to peel) but have an extremely pleasing nutty taste and make a fantastic soup.
750 g sunchokes
1 chopped onion
3 chopped garlic cloves
1 litre of vegetable stock
- Par-boil the sunchokes for about 15 minutes and set aside to cool.
- Peel the sunchokes.
- Gently cook the onion and galic in a little oil and then the chopped sunchokes.
- Pour in 1 litre of vegetable stock and bring to the boil.
- Reduce to a simme and cook covered for 2o minutes.
- Puree in a blender and serve.
