Duncans Suprisingly Nutty Jerusalem Artichoke Risotto.
The Jerusalem Artichoke is not the best looking looking plant but the health benefits and taste of this remarkable tubar makes it deserve a place on your dinner plate.
The flavour creating by the Jerusalem Artichoke really does burst onto the plate and elevate any dish. It took its well deserved place on our Valentine Dine Braised Ox Balls Plate and it went down a treat.
We have the delight of been paid to experiement with lovely recipes for Jacks wonderful organic Veg Box Customers. This is one of our January recipes.
I am still licking my lips thinking about it now and I am excited to experitment more with this wondefully underate vegetable.
It is an odd name too isn’t it?
It is not from Jerusalem but in fact comes from a type of flower native to the Americas. The plant can grow between 5 - 10 feet in height, standing slightly taller than a typical sunflower plant and carries many flower heads that are golden in colour!
The name artichoke comes from how the tubar tastes when baked. Some people say it is what you would get if a potato and an artichoke heart had a mild tasting baby.
They aren’t from Jerusalem so why are they called that?
Some say it was because the tuber was a staple food for pilgrims in North America which they thought of as the “new Jerusalem”. Another thought is that “Jerusalem” is the Italian word for sunflower. What do you think?
Sometimes it also gets called a Sunchoke. It was coined in the 1960s by a produce wholesaler trying to make it sound like the must have veg! Not sure if a sunchoke makes it more appealing.
They are brilliant for you! They are high in complex carbohydrates, similar to potatoes, but they taste more sweet than starchy. They are high in antioxidants and have lots of vitamins and minerals!
They are a great source of inulin and oligofructose which are types of fiber that act as potent prebiotics of food for probiotics which are good bacteria in your gut. Inulin a soluble fiber that also works to balance your blood sugar.
Duncans Nutty Jerusalem Artichoke Risotto.
This is a great one pot winter warmer perfect for when you have been out walking or this week playing in the snow. Duncan was inspired after seeing Jack make his first ever risotto! Well done Jack. Use up what ever you have laying about that you think could work. We would love to know what you make.
- 1 Cupped Hand Full Jerusalem Artichokes
- 1 Glug Olive Oil
- 2 Knobs Salted Butter
- 1 Onion (chop finely)
- 1 Celery (chop finely)
- 1 large glass White Wine
- 2 - 3 Pints Veg or Chicken Stock
- 1 Lemon zested and juiced
- Blue Cheese Cumbled
- Nuts - we have used hazelnuts we have saved from foraging but you can use anything you like!
Heat your glug of oil and knob of butter in your pan
Chuck in the onion and celery and fry until tender
Chuck in your rice and make sure you cover it in all the good juices
Pour in white wine and simmer until it is reduced
Pour Stock in gradually. I use a ladle and wait until each ladle has been fully absorbed by the rice.
Cook until rice is tender
Stir in Lemon Zest and your blue cheese.
Scrub your Artichokes and slice them
Pop a knob of butter in a pan
Fry them in the butter until brown
Chuck in your nuts
Squeeze of lemon juice.
Mix it all together and serve your delicious risotto.