Recipe; Jerusalem Artichoke Gratin

15 Mar
Jerusalem artichoke gratin, runner beans with lemon and mayo

Jerusalem artichoke gratin, runner beans with lemon and rosemary mayo

This week we were cleaning out the vegetable garden and I came across  the last vegetables, unloved, discarded and ready to be thrown into the compost bin. Over my dead body, thought I.

Among the  carrots, parnsips and onions were some knobbly tubers that I have never cooked or eaten before.

Jerusalem Artichokes

Before I give you the recipes I have a few words of warning on them. First is this unassuming vegetable goes by another name, Fartichokes as due to some gas being released during the break down it make you..y’know… fart. Secondly if you put your fears of flatulence aside you will come up against another problem HOW IN GODS NAME DO YOU PEEL THEM?? Jerusalem artichokes look alot like root ginger and are about as small so peeling them would be a disaster. Luckily, I have found a solution to this through some in-depth research ( I typed HOW DO YOU PEEL A JERUSALEM ARTICHOKE??! into google) and it turns out boiling them for 8-10 minutes and letting them cool will allow you easily peel off the skin.

The resulting taste was great, like a light mash with a sweet nutty taste that went really nicely with a crunchy breadcrumb topping and a hair raising-ly zingy lemon and rosemary mayonnaise.  Though, I must admit, they were not kidding about the gaseous tendencies. Note for future, do not consume around your significant other or they will not be around for long.

So if you’re all by yourself some day (there is a reason this recipe is for one) then make this for a good hearty lunch.

And remember I did warn you.

Jerusalem Artichoke Gratin

Serves 1

Steam or boil 4 large handfuls of washed artichokes for 8-10mins until tender (same as potatoes)

Drain and when cool peel the skin off with your hands

Mash and add a small knob of butter and a dash of cream, season with salt and pepper

Put into a ovenproof bowl or small casserole dish, top with breadcrumbs and whack it under the grill for 5 mins or until the breadcrumbs are toasted

Served with runner beans and lemon and rosemary mayo ( add a teaspoon of lemon juice, some lemon zest and some chopped rosemary to a tablespoon of mayo)

Jerusalem Artichokes

Jerusalem Artichokes straight from the garden

Lemon and Rosemary Mayonnaise

Lemon and Rosemary Mayonnaise

Jerusalem Artichoke Gratin

Jerusalem Artichoke Gratin

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One Response to “Recipe; Jerusalem Artichoke Gratin”

  1. Ruth June 25, 2013 at 8:34 pm #

    Hi!

    I love reading your blog and have decided to give you one of my Liebster award nominations! Find out more http://www.rakeofcakes.com/2013/06/i-won-liebster.html

    Ruth 🙂

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