Jerusalem Artichokes. I cooked them for the first time this year, after they made a surprise appearance in my medieval German cookery book & their appearance perplexed or even scared lots of children and adults at the market. Jerusalem artichokes in medieval Germany? Surely, something is not quite right there since their German/French name (Topinambur) was apparently derived from an American Indian tribe… In any case, the recipe sounds interesting & I am planning on trying it out soon, despite its confused history.
My only other encounter with this peculiar & utterly tasty and nutritious root took place almost thirty years ago in my parents garden. My parents kept the flowers as decorative plants – completely unaware of their edible undergrowth. One day, my mum discovered the plants’ secret in a garden programme & instantly rushed into outdoors to dig up a ‘test root’. The thus acquired garden vegetable then got dissected and inspected by the whole family. Lastly, it was carefully grated into a salad. The verdict: erm… a bit tasteless. So the plants were left in peace. What we should have done instead is make a soup, which really brings out its ‘artichoke’ flavour:
For the soup, I think I just peeled the critters, fried them a little with a bit of butter and added some vegetable stock. They boiled soft within a couple of minutes or so. I blended the whole thing and added a tiny bit of cream or maybe not even that. The soup had a really creamy texture all by itself and was very flavoursome, too! 🙂
My favourite vegetable ever: celeriac or celery root. I mainly eat it raw – grated with some grated apple and a dash of lemon juice, cream and a bit of sugar. Sometimes I use yoghurt instead of cream or leave the dairy away completely. Delicious!!
Also in season: Brussel tops. The tops of Brussel sprouts. I normally eat them as a side veg, but this week I was lazy and united all veg in one big blob of mash. The mash contained: potatoes, parsnips, finely chopped Brussel tops. The battered oval next to the mash is some quorn thingie that was on special offer.
And lastly: more fun with purple spuds! This time, I turned them into fries. Also, I found some fresh mint in the reduced to clear pile, so I made fresh mint tea. Wasn’t exactly a successful combination, but it sure looked cool! 😉