The return of the artichoke...from Jerusalem?
By Catherine Lee, 21 October 2012 –
I was very happy to see the first of this year’s Jerusalem artichokes; they only became a firm favourite of mine since my involvement with Growing Well, being harvested in abundance during the winter months. They are very easy to roast and the longer you leave them in the oven, the stickier and more caramelized they go. This recipe for Sautéed Jerusalem Artichokes with Garlic and Bay Leaves inspired me to try a different method of cooking them; they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads. They have a lovely sweet flavour and a beautiful soft and fluffy texture once cooked.
Baby Carrots with Lemon and Parsley is a very simple recipe to liven up boiled carrots and use some of the parsley from this week’s bag.
Then, I really would recommend you to try a Roasted Tomato Soup. This recipe is one of many available but I think a lovely alternative to a basic tomato soup. Roasting them first adds a lovely flavour, and this version doesn’t require you to remove the skins which makes it much less fiddly but just as nice.