Over at The Yarn Yard, Natalie is dyeing her fibre inventively as usual, and she's currently inspired by the contents of her veg. bag! With the bag in mind, she's asked for some culinary suggestions for Jerusalem artichokes, and despite having none of these little delicacies immediately to hand, I can say "here's one I made earlier" and point to the Cornflower archives. For a pasta sauce, try this, or serve the artichokes stoved, as I did here, (it's a mixture of steaming and frying in butter and oil, firstly browning them in a single layer, then putting the lid on the pan and letting them steam over a gentle heat until soft - I'll give precise instructions if anyone wants them). Or there's always soup!
I can only second the unctuous quality of stoved 'sun-chokes' as they call in the US, although I used a recipe from Nadine Abensur's 'The Crank's Bible'.
Posted by: Louise | 27 November 2008 at 05:36 PM
They make excellent soup. Jane Grigson has a recipe which I haven't time to look for just now. I like the smoky flavour but not everyone would.
Posted by: Barbara | 27 November 2008 at 06:06 PM