Seasonal Recipes – January Jerusalem Artichokes
Jerusalem Artichoke Veloute
Ingredients • 1.5 kg Jerusalem Artichokes (Reserve 2 for Garnish) • 1 Lemon • 1 Large Onion • 2 Cloves Garlic • 2 sticks Celery • 1 White of Leek • 100 g Butter • Milk (to Cover) Method 1. Fill a bowl with cold water and squeeze in the lemon. 2. Peel the Artichokes and place in the lemon water (they will discolour if left in plain water). 3. Chop the onion, celery, leek and Garlic and sweat off in a flat bottomed pan without colour. 4. Add The butter and season with Salt and Pepper 5. Slice the Artichokes and add to the pan, then cover with the milk and put a lid on to simmer until the vegetables are soft. 6. Blend the mixture in a food processor until smooth and check the seasoning and adjust to your own taste. 7. Carefully heat some oil in a pan, thinly slice the two remaining artichokes and once the oil is hot, add the sliced artichokes until golden brown and crisp then place on a paper towel. 8. Serve the hot soup with the crisps on top Next up, Restaurant and Bar Manager of The Bishopstrow’s Mulberry Restaurant, Unni Bala, takes Head Chef’s second seasonal ingredient of choice this month, a lemon, to create a classy Sharon Stone’s cocktail.