Jerusalem Artichoke

Jerusalem Artichoke

Jerusalem Artichoke (Helianthus tuberosus) is just the kind of ‘long-forgotten vegetable’ where you have to wonder… ‘why forgotten?’ Jerusalem artichokes grow underground, just the same way potatoes do. The Jerusalem artichoke has a mild, rather nutty flavour and can be eaten raw or cooked. Jerusalem artichoke is also really good for you. The tuber is just chock-full of vitamins, minerals and nutritional fibre but very little kilocalories. Jerusalem artichoke promotes calcium intake so helps prevent osteoporosis. This is an easily grown vegetable that can bring up to 5kg edible tubers per m2. Jerusalem artichoke can be harvested right up to the first frosts. There are lots of different ways to prepare the Jerusalem artichoke for eating – boiled, steamed or baked. Here’s one tasty recipe with Jerusalem artichoke that’s just that bit different.

Jerusalem Artichoke Recipe

Pasta with Jerusalem Artichoke a la crème, walnuts and courgette

Ingredients for 4 people:

200 g Jerusalem artichoke, in 1cm cubes
375 g whole grain pasta
1 onion, chopped
2 cloves of garlic, pressed
1 courgette, finely diced
1 decilitre herbal stock
2 handfuls of walnuts
150 g Parmesan cheese
200r crème fraîche
olive oil

Jerusalem Artichoke Recipe

Preparation

Cook the pasta as you normally would. Fry the onion in the olive oil. Add the cubed Jerusalem artichoke (J.A.) to the onion. Add the garlic just before pouring on the herbal stock and allow to boil gently for about 5 minutes, or until the Jerusalem artichoke is ready. Allow it all to cool off then use your hand blender until it’s a creamy mash. Meanwhile you can be frying the courgette lightly in olive oil. Chop the walnuts and add the them and the J.A. to the courgette. Add it all with the crème fraîche with the Parmesan (retain some for garnish) to the pasta, stirring well in. Bon appetit.

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