What alchemy happens when you cook a Jerusalem artichoke? How can something so ugly, gnarled and knobbly transform into such a silky and luxurious soup?
It is such a shame that it seems impossible to find these tasty tubers in supermarkets these days – I wonder why? They are so easy to grow, incredibly tasty and cheap. Perhaps their unconventional looks or lack of uniformity doesn’t suit being plastic-wrapped into neat little trays. Perhaps they can’t compete for our attention with pretty rainbow carrots or purple potatoes. Or could it be that their windy side-effects are just a bit embarrassing, (they are affectionately known as Jerusalem fartichokes in our house…!)? Continue reading “Recipe: Roasted Jerusalem Artichoke & Parsnip Soup (Vegan)”
