Jerusalem artichokes are high in prebiotic inulin, which gives rise to their nickname of fartichokes! They are delicious and earthy, and are surprisingly versatile. Treat them like a potato; boiled, mashed, roasted or sautéed in a pan. Additionally they can also be treated like a water chestnut, eaten raw grated over salads or quickly cooked in a stir fry so they maintain a crunch. Get them while you can, they go like hot potatoes and are only in season during winter months.
- 1 tbsp rapeseed oil
- 1 onion, finely diced
- 4 sticks celery, finely diced
- 4 garlic cloves, finely sliced
- 500g Jerusalem Artichokes, peeled and roughly chopped
- 4 carrots, roughly chopped
- 10g stock powder
- 10 sprigs thyme
- 850ml water
- Gently fry the onion in the oil till soft and translucent. Add the celery and garlic and cook for a further 2 minutes without browning.
- Add the artichokes, carrots, thyme, stock and water and bring up to a gentile simmer for 20 minutes. Remove any hard herb stalks.
- Remove from the heat and bend till smooth.
Optional extra: gently fry sage leaves in butter or olive oil till crispy and serve over the top.
Per serving 144kcal/ 4.5g fat/ 0.6g saturated fat/ 23.8g carbohydrates/ 7.3g fibre/ 3.5g protein