Curious about Jerusalem Artichokes? Try a little soup recipe, perfect for a first-timer!
To taste and “test” the Jerusalem Artichoke (also called sunchoke and many other names like “fartichoke…), I reckon the best thing is to start with a little pureed soup. As for the taste, you might love it, but you might not. As for the nutritional benefits, you’ll surely love them as they are more than healthy for the guts; for the digestive “wind” effect, that could be another story. If you read my story about the tubers I planted in the backyard a few years ago, you will understand why I’m suggesting starting slowly. Some people are totally fine with it; some are not. One thing is for sure, never try these root vegetables before meeting with workmates or going on a movie date… Sunchokes certainly make a lovely creamy texture in the pureed soup. They are toothsome roasted or pan-fried, and you can add them on the side of a tasting soup, but again, make sure to go slow the first time! If you love them and intend to grow your own, that is a great economical choice, but make sure to plant them in a spot where you won’t mind them growing back each year. If they’re happy, and you’re happy, it will be a forever love story!
Digging and cooking sunchokes • Photography © Bottle and Brush Studio 2020
RECIPE
This recipe is available to purchase as a card at our local points of sale, or by enquiry.
