- Chopped onions meet olive oil on the stove. Let them sweat and soften. Peeled, cubed jerusalem artichoke into the pan. Ground coriander, saltandpepper.
- Give them five minutes to get to know each other.
- Add stock. Boil then simmer.
- Blitz when veggies have softened. Add milk/cream.
- Finish with scissored chives, olive oil and if you wish, black truffle (I always have black truffles in my store cupboard (ahem)).
Super Extra: I grated, squeezed, paper-towelled, fried and seasoned (phew!) some of the raw jerusalem artichoke til it turned into crispy bits and sprinkled them on top.
What did it taste like? Silky, delicately earthy, sweet but less so than parsnip, moreish. Crispy bits on top were good for texture and tasty too :)
Tip: I peeled my jerusalem artichoke with a soft-fruit peeler. They’re pretty knobbly so look awkward to peel but you don’t have to be religious about it. Alternatively, you can use a teaspoon as you would with ginger but it gets a bit flicky. Apparently you can also slip the skins off after cooking if you boil them whole. But you can also eat the skin too so it shouldn't affect your life in a significant way.