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 unappetising 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.
- In a large pot, fry in the coconut oil the onions, celery and garlic for about 10 minutes.
- Add the Jerusalem artichoke and cook for a further 5 minutes. Then it’s time to add the stock and simmer for 25 minutes.
- Season to taste, simple.