There is nothing worse, from the perspective of many children, than confrontation with a vegetable. And when that vegetable happens to look like the most unappetising mouthful on the planet then life takes on a very grey hue. Ah! I would say, to my daughter (now long flown the meal table) but once it is cooked with all sorts of wonderful herbs and flavourings and possibly turned into a soup……then you will change your mind. She never did. She still refers to my soups as resembling toxic swamps.
Undaunted I have carried on. The past-their-best flowers above are from my Jerusalem Artichokes which grow like rampant weeds in my veg. patch. They cause all sorts of problems en plein air but when dug, cleaned, chopped and introduced to a saucepan, they transform themselves into a delicious soup. I am still working creatively with the cabbage but here’s what to do with those artichokes.
- 1 1b Jerusalen artichokes, scrubbed/scraped and chopped
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 1 pt vegetable stock
- 1/2 pt milk
- 2 tblspoons oil
Heat oil in a heavy bottomed pan then add onion and garlic. Sautee until soft but do not brown. Add Jerusalem artichokes and sautee for about 1 minute. Add vegetable stock and bring to boil. Reduce heat and add milk. Continue cooking until artichokes are soft. Adjust seasoning. When cool enough, liquidize. Can be served with a spoonful of plain yoghurt and homemade sourdough bread.