I am a fan of seasonal food. Obviously for all the benefits such as being environmentally friendly and less air miles etc. But I love the anticipation and savouring it. If I could relate it to anything, it’s like the long tease of a dinner date and knowing the fun two people can get up to after dinner is over.  My favourite seasonal foods like asparagus, strawberries, parsnips and pumpkin are worth waiting for. Last year, I was introduced to a root that I have been eagerly looking forward to tasting again.

image

Trug full of beautiful jerusalem artichokes from dear beloved’s allotment

That is the Jerusalem artichoke. It’s not an artichoke but a member of the sunflower family. it’s Jerusalem part of it’s name also has nothing to do with Jerusalem. It was a bastardisation of the Italian word “girasole” meaning sunflower.

The colour and shape of them will remind you of a ginger. It’s texture is similar to a parsnip and it’s flavour can only reminisce of the sweet earth doing a rooty tango.

Roasted, sautéed  boiled, puréed and steamed. They are an absolute joy to add to the root vegetables regularly added to my hearty diet at this time of the year.

However I can only caution you on it’s most major side effect post-eating. it causes extreme flatulence. As my beloved kindly calls them “Jerusalem Fartichokes”.

Despite this misgiving, I highly recommend you try out this overlooked gem but in the privacy of somewhere comfortable for two days.

image

Jerusalem Artichoke and Potato Gratin, with bacon and leek filling.

Jerusalem Artichokes and Potato Gratin, with bacon and leek filling.

Serves 4

Ingredients

250g firm potatoes e.g. desiree, estima or marfona types are best.

250g jerusalem artichokes

4 slices of bacon, diced

1 leeks finely diced

450ml double cream

salt and pepper to season

  1. Preheat the oven at 200°c.
  2. Peel and slice artichokes and potatoes to 3mm thick slices. 
  3. Pour cream in the bowl and mix with diced bacon and leeks.
  4. Take a gratin dish and this is the part you can be flexible with. I layered each layer with rows of alternated potatoes and jerusalem artichokes for a better distributed taste. 
  5. On top of the first layer, heap on a layer of cream, bacon and leeks. 
  6. Layer on the second layer of potatoes and artichokes until the dish is completely covered. 
  7. And repeat this process until you have run out of potatoes and artichokes. Place on a final thin layer of cream for a crispy top.
  8. Bake in the oven for 1 hour – 1 1/2 hours.
  9. Serve with roasted meat or even on it’s own.

Roasted Jerusalem Artichokes

  • Preheat the oven at 190°c.
  • Peel and cut the artichokes into desired sizes.
  • Dress them in olive oil, herbs of choice and season with salt & pepper.
  • Bake evenly for 25-40 minutes depending on size. Turn them over every 10 minutes. Remove from the oven when crispy on the outside and soft when you prick a fork into it.

Posted by in Food, Home cooking Tags: , ,