At Evolution Organics, we love to shop local and seasonal for our fruits and veggies. Our manager even has his own allotment. In season now is the humble Jerusalem artichoke. I got mine at our local farm and I have to admit they were in my fridge for quite a while before I decided to use them. I just didn't know what to do. They looked a bit unappetizing too if I am honest. Just a bunch of roots! In the end, I went for a classic, soup. Worth it.
Jerusalem artichoke contain plenty of inulin, a type of prebiotic that has been credited with a number of health benefits. They are also high in potassium (more than bananas!). You can enjoy them at their peak in October and can be eaten raw or cooked.
500g Jerusalem artichoke, peeled and roughly chopped
1 tablespoon coconut oil
1 onion, chopped
1 stick celery, chopped
2-3 small cloves of garlic (or 2 large), chopped
400-500ml vegetable stock (homemade or a good quality organic version)
Salt and pepper to taste (I always use Himalayan salt)
To garnish (and trust me, it's worth it): a drizzle of hazelnut oil or truffle oil if you wish to be a bit fancy.
1. In a large pot, fry in the coconut oil the onions, celery and garlic for about 10 minutes.
2. Add the Jerusalem artichoke and cook for a further 5 minutes. Then it's time to add the stock and simmer for 25 minutes.
3. Season to taste, simple.