Sunchoke Soup:
Boil two new potatoes, a handful and a half of peeled sunchokes, one large leek, three garlic cloves in stock for 25 mins
Let cool for 15 mins (I put mine outside on window sill to cool even faster)
Puree in food processor
Reheat and add a teaspoon of freshly grated ginger if you have it and a bit of heavy cream
Top with good olive oil and ground red pepper
Blanche sunchokes and asparagus in salted water
Cook bacon, reserving a tiny bit of grease
Toss lettuce with minced green onion, parsley, lemon, olive oil
Brown sliced sunchokes and tomatoes in bacon grease before serving (or skip this and just toss them into salad and coat with dressing)
So good!
3 comments:
those are lovely + smooth jerusalem artichokes! the kind i find are usually much more knobbly + tesseract-like. makes them a mega pain to peel.
looks delicious!
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C.
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