JERUSALEM ARTICHOKE SALAD

Our first course for March, was the little used Jerusalem artichoke, we baked them to bring out their delicate, slightly earthy flavour and serve with another root vegetable, fresh horseradish.  The Jerusalem artichoke is rich in iron; which is good for energy and potassium and vitamin B1; which supports our muscle and nervous systems.  We garnish this dish with in season watercress.  A delicious first course or light lunch.

Serve 6

BAKED JERUSALEM ARTICHOKE

500g of Jerusalem artichoke

Extra Virgin Olive Oil

Salt  

METHOD:

Wash artichokes very well, then cut into even chunks of about 3-4cm.

Coat in oil and salt, then place in a baking tray and cover with kitchen foil. 

Bake in the oven at 180 degrees Celsius, until soft.  Check after 30 minutes.

Leave to cool.

JERUSALEM ARTICHOKE CHIPS

1-2 Jerusalem artichokes

METHOD:

Wash artichokes well.

Cut artichokes as thinly as possible, a mandolin would be ideal, but it can be achieved easily enough, with a sharp knife. Pat dry with kitchen roll.

Using a small saucepan or a deep fat fryer, add sunflower oil to recommended depth, or 4-5cm deep in a saucepan (ensuring that no oil can escape if it bubbles.)

Deep fry at 140 degrees Celsius (A temperature probe, which you can pick up for just a few pounds is ideal for this), however if you don’t have one, once oil is hot, add just one piece of artichoke, if it gently sizzles then the temperature is about right.

Add all the chips in batches and allow to crisp, they are done when no bubbles remain in oil. You are looking for them to be cooked but having taken on minimal colour.

Remove and drain on kitchen tissue.

Season with salt and togarashi (this is a wonderful mix of Japanese spices), but black pepper would be an alternative.  Store in airtight container.        

 

HORSERADISH MAYONNAISE

 

100g cashew cream (Recipe for this can be found on previous blog).

7g horseradish (fresh) Micro planed, plus (Piece to grate on salad)

7g lemon juice

Salt to taste

Cold water

Mix together cashew cream, fresh horseradish and pinch of salt, then gradually add a tablespoon of water at a time, so that you are left with a consistency half way between a mayonnaise and dressing.  Store in refrigerator.

This salad can be made a day or two advance, when ready to serve, place several pieces of salad on plate.  Cover with dressing about 2 tablespoons, then add your watercress leaves, and artichoke chips.  Finish with some freshly grated horseradish – not too much! And a drizzle of lemon dressing or extra virgin olive oil.

Note lemon dressing recipe can be found on a previous blog.