A meal at Logan Brown restaurant with chef Alister Brown in Wellington inspires me to rummage around for a little known artichoke to share a bowl soup with you that’s inspiringly different.

Ingredients

• 1 kg Jerusalem artichokes
• ¼ cup olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 tsp minced garlic
• 1½ tblsp fresh sage, chopped
• 1 tblsp fresh thyme, chopped
• ¼ cup of olive oil
• 6 cups chicken stock
• 1 cup cream

Method

1. Peel Jerusalem artichokes and brown evenly in olive oil in a frying pan.
2. Transfer to a 180ºC oven and cook for 1 hour or until tender.
3. In a saucepan, gently cook onion, celery, garlic, sage and thyme in olive oil. When soft add in the roasted artichokes and chicken stock. Simmer gently for 30 minutes.
4. Puree in a food processor or blender and stir in cream before seasoning with salt and pepper. Serve with a drizzling of olive or truffle olive oil and a garnish of fresh herbs.

Cooks Tips

Jerusalem Artichokes

At their best in the winter, Jerusalem artichokes can augment our root vegetable selection during these leaner months. They are a member of the sunflower family and have nothing to do with globe artichokes, though they have a somewhat similar taste when cooked. Their sweet nature ensured quick popularity in previous centuries, but their “wind” causing attributes has meant that the tuber lost favour, however the “wind” aspect is often over-stated and this pleasing vegetables should truly make a return to favour.

Buying Look for Jerusalem artichokes in winter. Buy ones with pale brown skin and with no blemishes or soft patches. Buy those with less knobs to make peeling easy.

Storing Keep in a cool dark place, like the potato box or drawer.

Preparing Cut away any knobbly bits to make peeling easy. Peel lightly.

Cooking or Use Grate and use raw in salads, they have the taste of Brazil nuts, or sauté, roast, mash or puree into soups or dice and add to casseroles and chunky soups.